Churrascaria: Difference between revisions
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{{short description|Type of Brazilian restaurant}} |
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[[File:Churrasco_carioca.jpg|thumb|''Churrasco'' barbecue cooking on a ''[[churrasqueira]]'' grill]] |
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A '''churrascaria''' ({{IPA |
A '''''churrascaria''''' ({{IPA|pt|ʃuʁɐskɐˈɾi.ɐ|lang}}) is a place where meat is cooked in ''[[churrasco]]'' style, which translates roughly from the [[Portuguese language|Portuguese]] word for "[[barbecue]]". |
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''Churrascaria'' cuisine is typically (but not always) served ''[[rodízio]]'' style, where roving waiters serve the barbecued meats from large skewers directly onto the seated diners' plates.<ref name="Tonon">{{cite web |last1=Tonon |first1=Rafael |title=How the Brazilian Steakhouse Chain Fogo de Chão Swept America |url=https://www.eater.com/2016/10/6/13168942/fogo-de-chao-brazilian-steakhouse |website=Eater |publisher=Vox Media Inc |accessdate=2019-04-04 |date=6 October 2016}}</ref> |
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==Terminology== |
==Terminology== |
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Related terminology comes from the Portuguese language. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant.<ref name=FDC>{{cite web|title=Our History|url=http://www.fogodechao.com/home/our-history/|website=Fogo de Chão Churrascaria Brazilian Steakhouse|publisher=Fogo de Chão (Holdings) Inc|accessdate=2014-06-01}}</ref> A ''churrasqueira'' is a barbecue grill used for this style of cooking. |
Related terminology comes from the Portuguese language. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant or at home.<ref name=FDC>{{cite web|title=Our History |url=http://www.fogodechao.com/home/our-history/ |website=Fogo de Chão Churrascaria Brazilian Steakhouse |publisher=Fogo de Chão (Holdings) Inc |accessdate=2014-06-01 |url-status=dead |archiveurl=https://web.archive.org/web/20140605051955/http://www.fogodechao.com/home/our-history/ |archivedate=2014-06-05 }} </ref> A ''[[churrasqueira]]'' is a barbecue grill used for this style of cooking. |
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==History== |
==History== |
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Distinctly a [[South American]] style [[rotisserie]], it owes its origins to the fireside roasts of the [[gaúcho]]s of southern Brazil traditionally from the [[Pampa]] region, centuries ago. |
Distinctly a [[South American]] style [[rotisserie]], it owes its origins to the fireside roasts of the [[gaúcho]]s of southern Brazil, Argentina, and Uruguay, traditionally from the [[Pampa]] region, centuries ago.<ref>{{cite book |url=https://books.google.com/books?id=dHxRDAAAQBAJ&pg=PT56 |title=Churrasco; Grilling the Brazilian Way |page=56 |author=Evandro Caregnato |year=2016 |isbn=9781423640691 |publisher=[[Gibbs Smith]]}}</ref> |
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==Contemporary churrascarias== |
==Contemporary ''churrascarias''== |
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In modern restaurants [[rodízio]] service is typically offered. {{lang|pt| |
In modern restaurants ''[[rodízio]]'' service is typically offered. {{lang|pt|Garçons}} (waiters) come to the table with knives and a skewer, on which are speared various kinds of meat, be it [[beef]], [[pork]], [[filet mignon]], [[Lamb and mutton|lamb]], [[chicken]], [[duck]], [[ham]] (with [[pineapple]]), [[sausage]], [[fish]], or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as ''[[picanha]]''. In addition to the table service, a self-service buffet of salad, bread, rice, and [[farofa]] is offered.<ref>{{cite book |url=https://books.google.com/books?id=gEupAgAAQBAJ&pg=PT59 |page=59 |title=Brazilian Food; Race, Class and Identity in Regional Cuisines |author=Jane Fajans |year=2012 |isbn=9780857850430 |publisher=[[Bloomsbury Publishing]]}}</ref> |
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===Brazil=== |
===Brazil=== |
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In most parts of Brazil, the churrasco is roasted |
In most parts of Brazil, the ''churrasco'' is roasted over [[charcoal]]. In the south of Brazil, however, mostly close to the borders of [[Argentina]] and [[Uruguay]], embers of wood are also used. |
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===Portugal=== |
===Portugal=== |
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Throughout [[Portugal]] there are various {{lang|pt| |
Throughout [[Portugal]] there are various {{lang|pt|churrasqueira}} grills located in towns, cities, and also by the roadside on national highways. While ''[[churrasqueira]]'' restaurants offer the typical fare of barbecued ''{{lang|pt|frango}}'' (chicken), beef or pork, they may also offer [[rotisserie]] chicken and a variety of other culinary dishes. |
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===United States=== |
===United States=== |
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''Churrascaria'' cuisine combined with ''rodízio'' style service has become more popular in the US, expanding to a number of cities.<ref name="Tonon"/> |
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In the [[United States]] some upscale authentic churrascaria restaurants are [[Churrascaria Plataforma]] in Manhattan, and [[M Grill]] in Los Angeles. Churrascaria chain restaurants such as [[Fogo de Chão]], [[Rumjungle]] and [[Texas de Brazil]] are found in many states. |
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==See also== |
==See also== |
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{{Portal|Food}} |
{{Portal|Food}} |
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* [[Churrasqueira]] |
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*[[Culinary arts]] |
*[[Culinary arts]] |
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== References == |
== References == |
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{{reflist}} |
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<references /> |
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==External links== |
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*[http://www.rodiziodirectory.com Nationwide Churrascaria Directory] |
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*[http://www.ChurrascoShop.com Churrascaria Supplies] |
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{{Barbecue}} |
{{Barbecue}} |
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[[Category: |
[[Category:Restaurants by type]] |
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[[Category:Portuguese cuisine]] |
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[[Category:Barbecue]] |
[[Category:Barbecue]] |
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[[Category:Food and drink in Brazil]] |
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[[Category:Food and drink in Portugal]] |
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Latest revision as of 13:46, 18 September 2024
 | This article needs additional citations for verification. (September 2014) |
A churrascaria (Portuguese: [ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
Churrascaria cuisine is typically (but not always) served rodízio style, where roving waiters serve the barbecued meats from large skewers directly onto the seated diners' plates.[1]
Terminology
[edit]Related terminology comes from the Portuguese language. A churrasqueiro is somebody who cooks churrasco style food in a churrascaria restaurant or at home.[2] A churrasqueira is a barbecue grill used for this style of cooking.
History
[edit]Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago.[3]
Contemporary churrascarias
[edit]In modern restaurants rodízio service is typically offered. Garçons (waiters) come to the table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (with pineapple), sausage, fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as picanha. In addition to the table service, a self-service buffet of salad, bread, rice, and farofa is offered.[4]
Brazil
[edit]In most parts of Brazil, the churrasco is roasted over charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used.
Portugal
[edit]Throughout Portugal there are various churrasqueira grills located in towns, cities, and also by the roadside on national highways. While churrasqueira restaurants offer the typical fare of barbecued frango (chicken), beef or pork, they may also offer rotisserie chicken and a variety of other culinary dishes.
United States
[edit]Churrascaria cuisine combined with rodízio style service has become more popular in the US, expanding to a number of cities.[1]
See also
[edit]
References
[edit]- ^ a b Tonon, Rafael (6 October 2016). "How the Brazilian Steakhouse Chain Fogo de Chão Swept America". Eater. Vox Media Inc. Retrieved 2019-04-04.
- ^ "Our History". Fogo de Chão Churrascaria Brazilian Steakhouse. Fogo de Chão (Holdings) Inc. Archived from the original on 2014-06-05. Retrieved 2014-06-01.
- ^ Evandro Caregnato (2016). Churrasco; Grilling the Brazilian Way. Gibbs Smith. p. 56. ISBN 9781423640691.
- ^ Jane Fajans (2012). Brazilian Food; Race, Class and Identity in Regional Cuisines. Bloomsbury Publishing. p. 59. ISBN 9780857850430.
