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Rodízio (Brazilian Portuguese:[ʁoˈdʒiziu],lit. 'rotation') is anall-you-can-eat style of restaurant service inBrazilianrestaurants where waiters bring a variety of foods repeatedly throughout the meal, until the customer signals that they have had enough. Traditionally,rodízio refers to a fare of grilled meats, but there are many other options – pizza, pasta, hamburgers and Asian cuisine are among some other offers by existing and popularrodízio-style restaurants.[1]
In most areas of the world outside of Brazil, arodízio restaurant refers to a Brazilian-style steakhouse restaurant, where customers pay afixed price (preço fixo).[2]
Inchurrascarias or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a vertically-heldskewer, on which are speared various kinds of premium cuts of meat, most commonly local cuts of beef, pork, chicken, lamb, and sometimes atypical or exotic meats.[2] The exact origin of therodízio style of service is unknown, but the traditional story is that this serving style was created when a waiter delivered a meat skewer to the wrong table by mistake but let the guest take a small piece of the meat anyway.[3]
Rodízio became increasingly popular in Brazil in the mid-20th century and spread around the world as experienced servers moved to open their own restaurants.[3] In Brazil, therodízio style is sometimes also found in Italian (Italian restaurants serving pizza are especially common) or more recently Japanese restaurants.[3] Rodízio ofcrepes are also common in Brazil,[4] as also rodízios of other types of foods.[5]
In achurrascaria, therodízio courses are served right off thecooking spit and are sliced or plated right at the table.[2] Thin slices are carved from the roasted outside layer of large cuts; the diners may use a pair of small stainless-steel tongs to grab the slices as they are cut, and then place them on their plate. Alternatively, the server will push smallerkebab-style chunks off the end of the skewer onto a serving plate.
Often, the meat servings are accompanied with fried potatoes, friedpolenta,fried bananas,collard greens,black beans,rice, salads, or other side dishes (usually self-servedbuffet style).
In many restaurants, the diner is provided with a colored card or token. One colored side indicates to servers to bring more meat. The other side, with a different color, indicates that the diners have enough for the moment.[2] This does not necessarily signal that the diners have finished eating, but only indicates that no more meat servings are desired at that moment.
According to ACHUESP – the Association of Steakhouses in the State of São Paulo – the most widely accepted version of the origin of therodízio dates back to the mid-1960s at Churrascaria 477 in Jacupiranga, SP, which was run by Albino Ongaratto.
As the story goes, on a day when the steakhouse was packed with pilgrims coming from the Bom Jesus de Iguape festival, a flustered waiter mixed up orders across several tables, creating quite a commotion. In response, Albino decided it would be best to serve all the skewers to all the tables. The idea was well received and quickly became a routine at the restaurant, delighting customers and eventually gaining worldwide recognition.
Churrascaria 477 still operates in the same location.[6]
The following foods are often seen at achurrascaria servedrodízio style:
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