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Churrasco
 | This article needs additional citations for verification. (November 2007) |
 Typical Brazilian churrasco | |
| Main ingredients | Meat (beef), sausage, queijo coalho, garlic bread, pork, chicken, lamb |
|---|---|
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
The related Brazilian term churrascaria (or churrasquería) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate.[1] This serving style is called espeto corrido or rodízio, and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, and Santa Catarina.
- ^ "Brazil Cuisine". DiscoverBrazil.com. Archived from the original on 2007-06-08. Retrieved 2007-11-20.
..churrascaria restaurant ...A small army of waiters square your table with every imaginable cut of beef, pork, and chicken on a meter long skewer (called "espeto"), all of them hot from the grill. They serve you small slices or portions until you raise the white flag
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