Churrasco is a Portuguese word for grilled meat, with different variations found throughout Central and South America, Europe, and former Portuguese colonies. Brazilian churrasco is the most famous, featuring a variety of grilled meats served buffet-style. Churrascarias are restaurants that serve grills and roasts, with waiters providing trays of meat for customers to choose from. Surprising meats such as goat and organ meats are popular in Latin America, and slow cooking makes the meat tender and flavorful.
Churrasco is a Portuguese word that refers to grilled meat. The word is associated with different meats and different preparation methods in various areas of the world, with people throughout Central and South America making churrascos and various versions as well in parts of Europe and former Portuguese colonies in other regions. Outside of these areas, restaurants serving South and Central American cuisine may have churrasco on their menu.
One of the most famous forms of churrasco is the version that originated in Brazil. Brazilians have been grilling meat for a long time, with cows being imported to Brazil by the Portuguese shortly after explorers began venturing into South America. Brazilian churrasco is prepared in an open-air barbecue and features a variety of grilled meats, including organ meats, which are served with an assortment of sauces. A common way to serve churrasco in Brazil is buffet style, with waiters carrying trays of meat around the room and customers choosing the cuts they like.
Other regions of Latin America may grill or stew the meats they call churrasco, serving them on bread, with tortillas and in other ways, often with hot spices. In some areas, the term is used specifically to refer to cuts of beef such as skirt steak. Various versions of this dish are also served in Portugal and France.
A churrascaria is a restaurant that serves grills and roasts. It could be considered roughly analogous to a steakhouse, although the style of service may differ. Instead of taking pre-arranged orders from customers, waiters can provide customers with trays of meat that they can choose from. More meat is constantly being added to the grill or barbecue to ensure a constant supply of food, and portions are generous.
Some of the meats served might come as a surprise to some people. Goat, for example, is a popular meat in much of Latin America, and a churrascaria often stocks some cuts of goat. Organ meats such as chicken hearts are also very popular in some areas. While these meats may not be familiar to many customers, they can be worth a try; people can discover a new flavor or texture that they might not otherwise have had a chance to explore. Slow cooking tends to make the meat very tender and flavorful, no matter what animal it comes from, and people can play around with seasonings and sauces at the dinner table to find their favorite flavors.
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