Churrasco is a Portuguese
and Spanish term referring to beef or grilled meat more generally.
Left: Typical Brazilian
churrasco. From left to right and down, fraldinha, picanha, chicken
heart, sausages, bread with garlic sauce, sliced picanhas with garlic
and chicken legs.
Differing across Latin America and
Europe, churrasco is a
principal ingredient in the cuisines of Argentina, Brazil, Nicaragua, Uruguay,
Puerto Rico and other Latin American countries.
A Churrascaria is a restaurant serving grilled meat, many offering as much as
you can eat: the waiters move around the restaurant with the skewers, slicing
meat onto the client's plate.
In Brazil, churrasco is the term for a barbecue (similar to
the Argentine, Uruguayan, and Chilean
asado) which originated in southern
Brazil. Brazilian churrasco contains a variety of meats which may be cooked on a
purpose-built "churrasqueira", a grill or barbecue, often with supports for
spits or skewers. Portable "churrasqueiras" are similar to those used to
prepare the Argentine and Uruguayan asado, with a grill support, but many
Brazilian "churrasqueiras" do not have grills, only the skewers above the
embers. The meat may alternatively be cooked on large metal or wood skewers
resting on a support or stuck into the ground and roasted with the embers of
charcoal or wood.