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Photo: ShutterstockBrazilian steakhouses, known as churrascarias, offer a unique experience, especially for those who love variety. These restaurants are famed for their rodízio-style service ...
Rodízio (Brazilian Portuguese: [ʁoˈdʒiziu], lit. ' rotation ') is an all-you-can-eat style of restaurant service in Brazilian restaurants where waiters bring a variety of foods repeatedly throughout the meal, until the customer signals that they have had enough.
The founders of Fogo de Chão, Arri and Jair Coser, grew up on a traditional Southern Brazilian farm in the Serra Gaúcha.It is here that they learned to cook in the churrasco grilling tradition.Jorge and Aleixo Ongaratto, co-founders of the restaurant, also hailed from the mountainous countryside of Rio Grande do Sul, where they grew up on neighboring ranches. [10]
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina.
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Churrasco barbecue cooking on a churrasqueira grill. A churrascaria (Portuguese: [ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
Texas de Brazil is a family owned churrascaria (Brazilian steakhouse) restaurant chain with locations both internationally and domestically. It debuted October 13, 1998, in Addison, Texas, a suburb of Dallas. The restaurant is a Brazilian-American "churrascaria", or steakhouse that combines the cuisines of southern Brazil with Texan style meats ...
The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region. The vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.