Churrasco, the Brazilian word for barbecue, describes a 300-year old culinary tradition that originated in the pampas, or prairie ranchlands, of Brazil. In the churrasco tradition, gauchos (Brazilian cowboys) barbeque marinated beef, pork and poultry on long skewers over an open-fire pit.
In the churrascaria culinary style, diners use a little wooden indicator with green on one end and red on the other to start and stop continuous service.
Our namesake cut, Picanha, is an irresistible portion from the choicest part of the top sirloin, either marinated in garlic or zesty peppers. Among the many fine cuts of meat is the Filet Mignon, Top Sirloin (Espeta), Sirloin Tip (Maminha), Pork Loin, Pork Ribs, Sausage, Lamb (Cordero), Chicken wrapped in Bacon, and Chicken Drumsticks.