Churrasco

Churrasco is the Portuguese and Spanish term for a grilled beef and mixed-meat cooking technique prominent in South American and Iberian cuisines, especially in Brazil, Bolivia, Paraguay, Chile, Uruguay and Argentina. Various meats are grilled over hot coals or open flame; in Brazil the meat is typically prepared on a purpose-built grill called a churrasqueira, which often has supports for spits or skewers, though many Brazilian versions of the technique instead use large metal or wooden skewers that rest on a support or are stuck into the ground and roasted over the embers of a charcoal fire. Restaurants built around the technique, called churrascarias, commonly serve the grilled meat rodizio style, in which servers circulate through the dining room offering diners different cuts directly from the skewer.