A churrascaria (Portuguese pronunciation: [ʃuÊÉskÉˈɾi.É]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for 'barbecue'.
Terminology
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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.
History
Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago.
Contemporary churrascarias
In modern restaurants rodÃzio 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.
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.
Portugal
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.
See also
- Culinary arts
References
