foodha for thought – menuism blog

More than 400 years ago cattle ranching was introduced to the Rio Grande do Sul region of Brazil. Cowboys, called Gauchos herded these cattle, and like the cowboys of Texas created a new style of cooking. It is their way of cooking, churrasco (shoo-rhas’co), that has inspired traditions carried on worldwide today. Since they had no way of preserving food, the gauchos would gather together after butchering a cow, and skewer and cook the large portions of meat immediately over a wood burning fire. Originally the standard formula for Brazilian style barbecue was to coat meats in coarse salt.

The meat would then sit for about 30 minutes to absorb the salt before being cooked.  Later a salt-water baste was used to keep meats moist during the open fire cooking process. Beef was typically never seasoned. The slow-cooked meat basted in its own juices and resulted in tender, flavorful steaks.  Poultry and lamb, however are spiced with a rich marinade the night before cooking.

The popularity of Brazilian Barbecue has lead to the founding of dozens of restaurants, popping up all over the world. Churrasco, which is also referred to as Brazilian barbeque,  is usually served “Rodizio” ou “espeto corrido” (all-you-can-eat). Waiters carry huge cuts of meat on steel spits from table to table, and carve off slices onto your plate (use the tongs to grab the meat slice and don’t touch the knife edge with your silverware to avoid dulling the edge).

Traditionally, you are given a small wooden block colored green on one side and red on the other. When you’re ready to eat, put the green side up. When you’re too stuffed to even tell the waiter you’ve had enough, put the red side up. Most churrasco restaurants (churrascarias) also serve other types of food, so it is safe to go there with a friend that is not really fond of meat. Churrascarias are definitely not vegetarian/vegan friendly restaurants and make sure that when you dine at a Brazilian BBQ steakhouse that you plan on eating lightly, if at all, before or after your meal.  This is a protein fest that’s definitely going to knock you for a loop if you’re not prepared.

Ready to get your meat on?  Take a look at a listing below of some Churrascarias to check out for yourself.

Churrascaria Riodizio Tribeca
221 W Broadway
New York, NY 10013
(212) 925-6969

Espetus Churrascaria
1686 Market St
San Francisco, CA 94102
(415) 552-8792

Fogo de Chao
133 N. La Cienega Blvd.
Beverly Hills, CA 90211
(310) 289-7755

Picanha Brazilian Grill
501 Castor Ave
Philadelphia, PA 19149
(215) 743-4647

Tucanos Brazilian Grill
110 Central Ave SW
Albuquerque, NM 87102
(505) 246-9900