- Glossary
- Churrasco - Brazilian barbecue
Churrasco - Brazilian barbecue
Churrasco is the Brazilian tradition of grilling meat on long metal skewers (espetos) over hot charcoal. This technique originated with the gaúchos (cowboys) of southern Brazil and has become a symbol of Brazilian culture. In rodízio restaurants, waiters circulate with skewers and carve meat directly onto diners' plates until the guest signals enough. The most popular cuts include picanha (top sirloin cap), linguiça (sausages), and chicken hearts.
- Picanha (top sirloin cap) is the most prized cut for churrasco and is considered the king of Brazilian barbecue.
- In rodízio restaurants, guests use a card: the green side means keep serving, the red side means pause.
- The churrasco tradition originated with the gaúchos (cowboys) from the Brazilian state of Rio Grande do Sul.
- Churrasco meat is seasoned only with coarse salt, with no marinades or spices used traditionally.
- Brazilian churrascarias typically offer 15-20 different types of meat in a single service.
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