Churrascaria

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Churrasco

A churrascaria (Portuguese pronunciation: [ʃuʁaskaˈɾi.ɐ]) is a place where meat is cooked in Churrasco style, which translates roughly from the Portuguese for 'barbecue'.

History[edit]

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[edit]

In modern restaurants rodízio service is typically offered. Passadores (meat 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 (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[edit]

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[edit]

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[edit]

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

See also[edit]

External links[edit]