Churrascaria
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A churrascaria (Brazilian Portuguese: [ʃuʁaskaˈɾiɐ]) is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'.
[edit] 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]
[edit] Contemporary churrascarias
In modern restaurants, rodizio 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.
[edit] 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.
[edit] United States
In the United States some upscale churrascaria chain restaurants such as Amor de Brazil, Brazzaz, Vento Haragano, Fogo de Chão, Fogovivo, Rumjungle, Rodizio Grill, Texas de Brazil, Rafain, Leblon and Nelore have opened in several states.
[edit] See also
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