Brasa Grill

Brasa is Spanish for a live coal, a fair hint at what this grill on Calle José Mariscal in Sayulita's Centro is about. Its own menu sums the place up in three words: BBQ, cortes, bar. Ribs are the BBQ part. A full rack weighs about a kilo and arrives with potato wedges and coleslaw. Diners pick the sauce, from plain or spicy BBQ to garlic, fiery diabla or chimichurri, or none. On the menu dated late 2024, the full rack cost about 600 pesos. The Angus cuts range from picaña and flap steak up to a one-kilo tomahawk, each served with grilled vegetables. Seafood rounds things out. There is octopus cooked zarandeado style, a coal-grilling method traced to the island town of Mexcaltitán here in Nayarit, plus aguachile and tiradito. Two people can share a parrillada or a mixed molcajete, a dish named for the volcanic stone bowl that keeps food hot at the table. Burgers, fajitas and salads cover everyone else. The bar carries a long tequila list, several mezcales, margaritas and micheladas. It closes on Tuesdays. Other days it opens at 3 pm, or at 1 pm Friday to Sunday, and stays open until 11 pm.

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