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Related terminology comes from the Portuguese language. A churrasqueiro is somebody who cooks churrasco style food in a churrascaria restaurant. A churrasqueira is a barbecue grill used for this style of cooking.
Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago.
In modern restaurants rodízio service is typically offered. Passadores (meat waiters) come to the table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (with pineapple), sausage, fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as picanha.
Throughout Portugal there are various churrasqueira grilles located in towns, cities, and also by the roadside on national highways. While churrascaria restaurants offer the typical fare of barbecued frango (chicken) or beef, they may also offer chicken on rotisserie and a variety of other culinary dishes.
Churrascaria cuisine combined with rodízio style service has become more popular in the US, expanding to a number of cities.
- Tonon, Rafael (6 October 2016). "How the Brazilian Steakhouse Chain Fogo de Chão Swept America". Eater. Vox Media Inc. Retrieved 2019-04-04.
- "Our History". Fogo de Chão Churrascaria Brazilian Steakhouse. Fogo de Chão (Holdings) Inc. Archived from the original on 2014-06-05. Retrieved 2014-06-01.