Churrasco is a Portuguese word which refers to grilled meat. The word is associated with different meats and different preparation methods in various areas of the world, with people across Central and South America making churrasco and various versions also being served in parts of Europe and in former Portuguese colonies in other regions. Outside of these areas, restaurants which serve cuisine from Southern and Central America may have churrasco on their menu.
One of the most famous forms of churrasco is the version native to Brazil. Brazilians have been barbecuing meat for a very long time, with cows being imported to Brazil by the Portuguese shortly after explorers began adventuring in South America. Brazilian churrasco is prepared in an open pit barbecue, and includes a variety of grilled meats, including organ meats, which are served with an assortment of sauces. One common way to serve churrasco in Brazil is in a buffet style method, with waiters carrying trays of meat around the room and patrons choosing which cuts they want.
Other regions of Latin America may grill or stew meats which they refer to as churrasco, serving them on bread, with tortillas, and in other ways, often with piquant 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 which serves grilled and roasted meats. It could be considered roughly analogous to a steakhouse, although the serving style may differ. Instead of taking set orders from customers, the waiters may provide patrons with trays of meats they can choose from. More meat is constantly added to the grill or barbecue to ensure a steady supply of food, and portions are generous.
Some of the meats served may be surprises for some people. Goat, for example, is a popular meat in much of Latin America, and a churrascaria often provides 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 may discover a new flavor or texture which they wouldn’t have had a chance to explore otherwise. Slow cooking tends to render the meat very tender and flavorful, no matter what animal it comes from, and people can play with seasonings and sauces at the table to find their favorite flavors.