Churrasco

Churrasco is a term used in Latin America, particularly in Brazil, Argentina, and Uruguay, to refer to grilled meat or barbecue. The term has different meanings and cooking styles in different regions.

Etymology

The word "Churrasco" is derived from the Spanish term "churrascar", which means "to burn". It is believed to have originated from the cooking techniques used by the Gauchos, the cowboys of South America, who cooked their meat over open fires.

Cooking Method

In the traditional method of cooking Churrasco, large pieces of meat are skewered and cooked over an open fire or on a churrasqueira, a type of grill commonly used in Brazil and Argentina. The meat is typically seasoned with a simple marinade of salt, garlic, and lime juice, allowing the natural flavors of the meat to shine through.

Types of Meat

Various types of meat can be used in Churrasco, including beef, pork, chicken, and lamb. In Brazil, the most commonly used cut of beef is Picanha, a prime cut of the top sirloin. Other popular cuts include Alcatra (rump cover) and Fraldinha (flank steak).

Serving

Churrasco is often served with a side of chimichurri, a sauce made from parsley, garlic, vinegar, oil, and chili flakes. In Brazil, it is also common to serve Churrasco with farofa, a toasted cassava flour mixture, and vinaigrette salsa.

Cultural Significance

Churrasco is more than just a cooking style; it is a social event. In Brazil and Argentina, a Churrasco is an occasion for family and friends to gather and enjoy food together. It is often associated with celebrations and special occasions.

See Also

• Barbecue
• Asado
• Brazilian cuisine
• Argentine cuisine