ORIGINS OF RODIZIO

Rodizio
Churrasco (barbecue in Portuguese) has its roots from the early 1800’s when cattle-herding cowboys, or “gauchos” in the Pampas of southern Brazil would gather after butchering a cow to cook large portions of meat over a wood burning fire in the open field. The meat was seasoned simply with coarse salt and slow-cooked in its own juices. Then, small slices were passed around until everyone was full, a tradition that led to “rodizio”, a dining style of continuous service.

 

Cuts of meat seasoned with coarse sea salt
At Churrasco, we’ve kept the gaucho tradition alive. Cuts of meat, seasoned with sea salt, are grilled over an open flame and served as in centuries of old, preserving the natural, rich flavor of each tender cut.