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Achurrascaria (Portuguese:[ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked inchurrasco style, which translates roughly from thePortuguese word for "barbecue".
Churrascaria cuisine is typically (but not always) servedrodízio style, where roving waiters serve the barbecued meats from large skewers directly onto the seated diners' plates.[1]
Related terminology comes from the Portuguese language. Achurrasqueiro is somebody who cookschurrasco style food in achurrascaria restaurant or at home.[2] Achurrasqueira is a barbecue grill used for this style of cooking.
Distinctly aSouth American stylerotisserie, it owes its origins to the fireside roasts of thegaúchos of southern Brazil, Argentina, and Uruguay, traditionally from thePampa region, centuries ago.[3]
In modern restaurantsrodízio service is typically offered.Garçons (waiters) sometimes dressed asgaúchos come to the table with knives and a skewer, on which are speared various kinds of meat, be itbeef,pork,filet mignon,lamb,chicken,duck,ham (withpineapple),sausage,fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known aspicanha. In addition to the table service, a self-service buffet of salad, bread, rice, andfarofa is offered.[4]
In most parts of Brazil, thechurrasco is roasted overcharcoal. In the south of Brazil, however, mostly close to the borders ofArgentina andUruguay, embers of wood are also used.
ThroughoutPortugal there are variouschurrasqueira grills located in towns, cities, and also by the roadside on national highways. Whilechurrasqueira restaurants offer the typical fare of barbecuedfrango (chicken), beef or pork, they may also offerrotisserie chicken and a variety of other culinary dishes.
Churrascaria cuisine combined withrodízio-style service has become more popular in the US, expanding to a number of cities.[1]
