Typical Brazilian churrasco. From left to right and down, fraldinha, picanha, chicken heart, sausages, bread with garlic sauce, sliced picanha with garlic and chicken legs
|Main ingredient(s)||Meat (beef)|
||This article needs additional citations for verification. (November 2007)|
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, Nicaragua, Uruguay, and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.
A churrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called espeto corrido or rodízio, and it's quite popular in southern Brazil.
In Latin America 
In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although seldom accredited to Brazilians and Argentinians, these two nations's most popular cuts of grilled meats are not churrasco but Picanha and Entrana respectively.
In Argentina and Uruguay a churrasco refers to any boneless cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with salad and fried or mashed potatoes, and sometimes a fried egg.
In the Dominican Republic and Puerto Rico it always refers to skirt steak, cooked on a barbecue grill. The chimichurri sauce is optional, since the meat is very savory with just a slight hint of sea salt that is sprinkled over the meat during cooking. In Puerto Rico it is also customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or Ajilimójili sauce.
In Ecuador churrasco is a staple food of the Coast Region, specially Guayaquil. The dish's main ingredient is the grilled steak that is seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado.
In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions. It is usually served topped with chirmol, a red sauce containing chopped tomatoes and onions, and accompanied by corn, guacamole, grilled potatoes, stewed black beans, rice and tortillas.
In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served in a -sometimes warmed- local bun (called "marraqueta"), usually accompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano. Another popular dish, churrasco a lo pobre ("poor man's churrasco"), consists of a churrasco served with French fries, fried egg, and caramelized onions.
In Brazil, churrasco is the term for a barbecue (similar to the Argentine, Uruguayan, Paraguayan and Chilean asado) which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built "churrasqueira", a barbecue grill, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine, Chilean, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul).
In Europe 
In Portugal, Frango de Churrasco with piri piri (a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce) is very popular. Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa.
In Galicia, churrasco refers almost exclusively to grilled pork or beef spare-ribs. Galicians who emigrated to America in the 20th century took with them the recipe for churrasco. Nowadays, many Galicians of all social classes prepare a churrascada.
In North America, Churrasco is the trademark name for rotisserie/grills manufactured by Hickory Industries, Inc.
Origin of name 
This word is used in Portuguese and Spanish also in Latin countries to designate a piece of meat roasted on the embers.
The Dictionary of the Spanish Academy suggests, - without citing sources, that would be a source word onomatopoeic, presumably the sound it produces fat to drip on the coals. Corominas, however, says that barbecue originated in a very old word, before the presence of the Romans in the Iberian Peninsula, which has reached us coming "sukarra" (flames of fire, fire), formed by "su" (fire) and "Karra" (flame).
This word first appeared in Castilian as "socarrar" and over the centuries were derived several dialectal variants in Spain, of which we are interested in is "churrascar," the Andalusian and the Leonese berceano, whence comes the word barbecue . The etymologist Catalan also cites the chilenismo "churrasca" sheet (fried dough).
See also 
- List of Brazilian dishes
- Brazilian cuisine
- Argentine cuisine
- Cuisine of Nicaragua
- List of sandwiches
- "Brazil Cuisine". DiscoverBrazil.com. Retrieved 2007-11-20. "..churrascaria restaurant ...A small army of waiters square your table with every imaginable cut of beef, pork, and chicken on a meter long skewer (called "espeto"), all of them hot from the grill. They serve you small slices or portions until you raise the white flag"
- Tom Streissguth; Streissguth, Thomas (2003). Brazil in pictures. Minneapolis: Lerner Publications. p. 54. ISBN 0-8225-1959-3.
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