Churrascaria

Churrascaria is a Portuguese term referring to a restaurant that primarily serves meat, with a strong emphasis on barbecued items. The concept originated in southern Brazil and has since spread internationally. The defining characteristic of a churrascaria is its service style, often called "rodízio." In this system, servers circulate the dining room with skewers of various cooked meats, carved directly onto the diner's plate.

The selection of meats typically includes beef cuts like picanha (top sirloin cap), alcatra (sirloin), and costela (ribs), as well as pork, lamb, chicken, and sometimes sausage. These meats are usually seasoned simply with coarse salt and grilled over charcoal or in specialized ovens to preserve their natural flavors. Diners often have a small disc or card on their table, which they can flip to green to signal they are ready for more meat, or to red to indicate a pause or that they are finished.

Beyond the meat service, churrascarias usually offer a comprehensive salad bar or buffet with a wide array of side dishes. These can include rice, beans, farofa (toasted manioc flour), potato salad, vinaigrettes, and various fresh vegetables and fruits. This buffet allows diners to complement their meat selections with a variety of textures and flavors. The dining experience is generally considered substantial and is popular for gatherings and special occasions.