Churrascaria

From Wikipedia, the free encyclopedia

It has been suggested that this article or section be merged with Rodizio. (Discuss)

A churrascaria (pronounced [ʃuxaskaˈɾiɐ]) is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'. However, in order to avoid confusion, it is important to state that in the rest of South America other than Brazil, the 'barbecue' method of cooking meat is known as asado.

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. In modern restaurants, rodizio service is typically offered. Passadors (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.

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.

In the United States some upscale churrascaria chain restaurants such as Brazzaz, Fogo de Chão, rumjungle, Texas de Brazil & Rafain have opened in several states.