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Related terminology comes from the Portuguese language. A churrasqueiro is somebody who cooks churrasco style food in a churrascaria restaurant. A churrasqueira is a barbecue grill used for this style of cooking.
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 (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.
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.
In the United States some upmarket authentic churrascaria restaurants are Churrascaria Plataforma in Manhattan, and M Grill in Los Angeles. Churrascaria chain restaurants such as Fogo de Chão, Rodizio Grill and Texas de Brazil are found in many states.