Churrascaria

A churrascaria [ʃuʁaskaˈɾiɐ] is a Brazilian or Portuguese 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.

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.

United States

In the United States some upscale churrascaria chain restaurants such as The Brazilian Bull Steakhouse, [1], Vento Haragano, Fogovivo, Rumjungle, Rodizio Grill, Texas de Brazil, Rafain, Leblon, Samba Brazilian Steakhouse, Zed 451 and Nelore have opened in several states.

Australia

In Australia churrasco is in the initial stages but some restaurants have started churrasco in the authentic Brazilian style. Mundo Churrasco in Bardon - QLD - is one of those. The focus of these restaurants is to bring the tradition of the churrasco cooking style to other countries and share the joy and relaxed way that it is done in Brazil.

See also

• Culinary arts