Churrascaria

Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago.

Garçons (waiters) come to the table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (with pineapple), sausage, fish, or any other sort of local cut of meat.

In addition to the table service, a self-service buffet of salad, bread, rice, and farofa is offered.

Throughout Portugal there are various churrasqueira grills located in towns, cities, and also by the roadside on national highways.

Churrascaria cuisine combined with rodízio style service has become more popular in the US, expanding to a number of cities.