Churrascaria

Churrasco

A churrascaria [ʃuʁaskaˈɾiɐ] is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'.

History

Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil traditionally from the Pampa region, centuries ago.^{[citation needed]}

Contemporary churrascarias

In modern restaurants rodízio service is typically offered. Passadores (meat waiters) come to your table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (and pineapple), sausage, fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as picanha.

Brazil

In most parts of Brazil, the churrasco is roasted with charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used.

Portugal

Throughout Portugal there are various 'churrasqueiras' located in towns, cities, and also by roadside on national highways. While they offer the typical fare of barbecued 'frango' (chicken) or beef, they also offer chicken on rotisserie and a variety of other culinary dishes.

United States

In the United States some upscale churrascaria restaurants are Fogo de Chão, Rumjungle and Texas de Brazil.

United Kingdom

UK churrascaria chains include Rodizio Rico, Rodizo Preto and Tropeiro.

See also

Food portal

• Culinary arts