The related term churrascaria or churrasqueria is mostly understood to be a steakhouse.
A churrascaria is a restaurant serving grilled meat, many offering as much as one can eat.
The waiters move around the restaurant with the skewers, slicing meat onto the client's plate.
This serving style is called espeto corrido or rodízio, and is quite popular in Brazil.
In Brazil, churrasco is the term for a barbecue similar to the Argentine, Uruguayan, Paraguayan and Chilean asado which originated in southern Brazil.
It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built churrasqueira, a barbecue grill, often with supports for spits or skewers.
Portable churrasqueiras are similar to those used to prepare the Argentine, Chilean, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian churrasqueiras do not have grills.Only the skewers above the embers.
The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal, wood may also be used, especially in the State of Rio Grande do Sul.
In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s.
It refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce.
Although seldom accredited to Brazilians and Argentinians, these two nations' most popular cuts of grilled meats are not churrasco but Rib and Picanha (Brazil) and Entrana respectively.
In Argentina and Uruguay a churrasco refers to any boneless cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with salad and fried or mashed potatoes, and sometimes a fried egg.
In Puerto Rico it always refers to skirt steak, cooked on a barbecue grill. The chimichurri sauce is optional, since the meat is very savory with just a slight hint of sea salt that is sprinkled over the meat during cooking.
It is also customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or Ajilimojili sauce.
In Ecuador churrasco is a staple food of the Coast Region, specially Guayaquil. The dish's main ingredient is the grilled steak that is seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado.
In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions.
In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich.
The slices are grilled and served in a -sometimes warmed- local bun called marraqueta, or pan batido in Valparaiso, usually accompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano.
Another popular dish, churrasco a lo pobre or poor man's churrasco, consists of a churrasco served with French fries, fried egg, and caramelized onions.
In Portugal, Frango de Churrasco with piri piri a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce is very popular.
Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa.
The term churrasco is used in former Portuguese colonies—a Churrasco Moçambicano is a grilled meat dish from Mozambique, for instance.
In Galicia, churrasco refers almost exclusively to grilled pork or beef spare-ribs.
Galicians who emigrated to America in the 20th century took with them the recipe for churrasco.
Nowadays, many Galicians of all social classes prepare a churrascada.
In North America, Churrasco is the trademark name for rotisserie/grills manufactured by Hickory Industries, Inc.
Tourism Observer
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