Ministério do Turismo
Idiomas disponíveis
The delicious Brazilian churrasco (barbeque)
When churrasco (barbeque) was first introduced in the gaucho Pampas – which covers part of Brazil, Uruguay and Argentina – it was quite different to the one we know today. At that time, around the 17th century, people were not concerned about marketing beef as they are today; what mattered was the animal’s hide and fat.
For such, they used to use vacarias, which was when large numbers of cattle were killed in order to remove what really possessed commercial value at the time. After that, the vaqueiros (cowboys) would carve out the easiest piece of meat to remove, and roast it in a hole dug in the ground, seasoning it with the ashes from the fire. This can be considered the most remote origin of the churrasco (barbeque).
As time went by, the number of people who enjoyed this novelty began to increase; its preparation was improved, and the meat was handled in a more hygienic manner. Little by little, the churrasco (barbeque) became one of the most famous and liked dishes in the gaucho region.
In the 1960s, the rodizios (the serving of a variety of meats at the table) became the main attraction in the menus of the State of Rio Grande do Sul, especially at roadside restaurants, which are basically transport cafés – the ones who disseminated the novelty to the rest of Brazil.
This new modality (rodízio) of churrasco (barbeque) consisted in serving all tables at the same time. Waiters would come around to the table with skewers having different cuts of meat, offering it to whoever wanted that particular cut, and carving off as much as the customer desired. Today, this practice can be found throughout the country, and it is loved by those who appreciate top-quality roasted meat.
Together with the traditional cuts of beef, items such as chicken, pork, sausages, chicken hearts as well as other types of game meat, such as boar and alligator, have been incorporated to the churrasco (barbeque). Today, a modern churrascaria (restaurant where churrasco is served) boasts at least 10 different varieties of meat, besides all the side dishes – salads, rice, beans, manioc flour and much more - making it one of the most popular meals in the country.
At present, Brazil is the world’s largest meat producer. The Brazilian herd consists of 165 million heads of cattle, losing only to India, where there are 245 million. However, Brazil has the largest commercial herd, because the cow, in India, is considered sacred thus, cannot be consumed. Brazil’s meat consumption, which is 34.5 kilos per capita per year, ranks among the 10 highest in the world.
In Rio Grande do Sul, churrasco (barbeque) is still part of the deep-rooted gaucho culture. In other parts of the country the dish has acquired special peculiarities, depending on the region where it is prepared. However, the location is not important; what matters is that the Brazilian churrasco (barbeque) is mouth-watering and it has become a national passion. As a matter of fact, today churrascarias (restaurants) can be found anywhere in Brazil.
Today, our churrasco (barbeque) has acquired international fame. There are many Brazilian churrascarias (restaurants) spread around several parts of the world, and they are a success in countries such as the United States, Canada, New Zealand, Australia, Italy, Switzerland, England, Macaw, Singapore, and Thailand.
It is Brazilian culture permeating the world through its delicious cuisine.
For such, they used to use vacarias, which was when large numbers of cattle were killed in order to remove what really possessed commercial value at the time. After that, the vaqueiros (cowboys) would carve out the easiest piece of meat to remove, and roast it in a hole dug in the ground, seasoning it with the ashes from the fire. This can be considered the most remote origin of the churrasco (barbeque).
As time went by, the number of people who enjoyed this novelty began to increase; its preparation was improved, and the meat was handled in a more hygienic manner. Little by little, the churrasco (barbeque) became one of the most famous and liked dishes in the gaucho region.
In the 1960s, the rodizios (the serving of a variety of meats at the table) became the main attraction in the menus of the State of Rio Grande do Sul, especially at roadside restaurants, which are basically transport cafés – the ones who disseminated the novelty to the rest of Brazil.
This new modality (rodízio) of churrasco (barbeque) consisted in serving all tables at the same time. Waiters would come around to the table with skewers having different cuts of meat, offering it to whoever wanted that particular cut, and carving off as much as the customer desired. Today, this practice can be found throughout the country, and it is loved by those who appreciate top-quality roasted meat.
Together with the traditional cuts of beef, items such as chicken, pork, sausages, chicken hearts as well as other types of game meat, such as boar and alligator, have been incorporated to the churrasco (barbeque). Today, a modern churrascaria (restaurant where churrasco is served) boasts at least 10 different varieties of meat, besides all the side dishes – salads, rice, beans, manioc flour and much more - making it one of the most popular meals in the country.
At present, Brazil is the world’s largest meat producer. The Brazilian herd consists of 165 million heads of cattle, losing only to India, where there are 245 million. However, Brazil has the largest commercial herd, because the cow, in India, is considered sacred thus, cannot be consumed. Brazil’s meat consumption, which is 34.5 kilos per capita per year, ranks among the 10 highest in the world.
In Rio Grande do Sul, churrasco (barbeque) is still part of the deep-rooted gaucho culture. In other parts of the country the dish has acquired special peculiarities, depending on the region where it is prepared. However, the location is not important; what matters is that the Brazilian churrasco (barbeque) is mouth-watering and it has become a national passion. As a matter of fact, today churrascarias (restaurants) can be found anywhere in Brazil.
Today, our churrasco (barbeque) has acquired international fame. There are many Brazilian churrascarias (restaurants) spread around several parts of the world, and they are a success in countries such as the United States, Canada, New Zealand, Australia, Italy, Switzerland, England, Macaw, Singapore, and Thailand.
It is Brazilian culture permeating the world through its delicious cuisine.
Brazilian Tourism Portal