[1] This serving style is called espeto corrido or rodízio, and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, and Santa Catarina.

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.

In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Florida as early as the 1950s, it refers to a skirt steak prepared grilled and served with a traditional chimichurri sauce made with macerated parsley, garlic, peppers, and olive oil sauce.

It is usually served topped with chirmol, a red sauce containing chopped tomatoes and onions, and accompanied by corn, guacamole, grilled potatoes, stewed black beans, rice, and tortillas.

The slices are grilled and served in a -sometimes warmed-local bun (called marraqueta, or pan batido in Valparaíso), usually accompanied with tomato, avocado, and mayonnaise, in the case of a churrasco italiano.

[5] In the mainland United States, "Churrasco" is a registered trademark for rotisserie/grills manufactured by Hickory Industries, Inc. of Fort Lee, New Jersey.