Early BeginningsBrazilian barbecue, or churrasco, was created in the 1800s by gaúchos, similar to American cowboys. They lived in rural areas with access to cattle, roasting beef on skewers over the fire to enhance its flavor and tenderness.
A Multi-Family AffairChurrasco was a communal event for gaúchos, who would prepare skewers of meat for their friends and family. Throughout the meal, they would continuously slice and serve slabs of beef for endless enjoyment throughout the evening.
Modernized TraditionsThis style of serving is known as rodízio and remains a popular method of serving churrasco at Brazilian steakhouses worldwide. The tradition has evolved to include a wide variety of meats, including chicken, pork, and lamb!