Barbecue is a popular tradition in Brazil and many Brazilian homes have a barbecue grill. The national barbecue of Brazil is called churrasco, a style of barbecuing that’s celebrated with family and friends. The roots of churrasco can be traced back to the southern regions of Brazil where gauchos, Brazilian cowboys, developed a unique grilling style, cooking cuts of meat over an open fire.
Churrasco comes from the Spanish term churrascar, meaning to char. Brazilian churrasco typically features cuts of meat seasoned with salt. At the heart of this tradition is picanha, a cut from the top of a cow’s rump, which is rich in flavour and has a juicy texture. The meat is often enjoyed with sides including rice, beans and farofa (toasted cassava flour). Charcoal is the fuel of choice, which can be bought in large sacks (sacos de carvão), from sellers operating on street corners and from local markets.
For Brazilians, churrasco is a social gathering. It’s very common on Sunday afternoons for Brazilians to gather with their families and friends for a barbecue. Someone will take on the role of churrasqueiro (master griller), whose job is to cook up meat and serve to people gathered around the grill. The popularity of churrasco has led to the establishment of thousands of steakhouse style restaurants around the world, known as churrascaria, bringing the flavors and traditions of churrasco to international audiences. These restaurants operate in rodízio style, where servers bring skewers of meat to tables and carve portions directly onto diners’ plates.
Brazilian churrasco vocabulary
| barbecue | churrasco |
| barbecue restaurant | churrascaria |
| charcoal | carvão |
| chicken wings | asas de frango |
| garlic bread | pão de alho |
| grill master | churrasqueiro |
| meat | carne |
| salt | sal |
| skewer | espeto |
| toasted cassava flour | farofa |