Churrasco

Churrasco(Portuguese:[ʃuˈʁasku],Spanish:[tʃuˈrasko]) is thePortugueseandSpanishname for grilledbeefprominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay,  and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
The related Brazilian termchurrascaria(orchurrasquería) is mostly understood to be asteakhouserestaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate.This serving style is calledespeto corridoorrodízio, and is quite popular in Brazil, especially in southern states likeRio Grande do Sul,Paraná, andSanta Catarina.
In Brazil,churrascois the term for a barbecue (similar to the Argentine and Uruguayanasado) which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-builtchurrasqueira, abarbecue grill, often with supports for spits or skewers. A home equipped with a churrasqueira is a main selling point for properties in Southern Brazil.Portablechurrasqueirasare similar to those used to prepare the Argentine and Uruguayanasado, with a grill support, but many Brazilianchurrasqueirasdo not have grills, only the skewers above theembers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the state ofRio Grande do Sul).
In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene inMiami, Floridaas early as the 1950s, it refers to a skirt steak prepared grilled and served with a traditionalchimichurrisauce made with macerated parsley, garlic, peppers, and olive oil sauce.
In Argentina and Uruguay, achurrascorefers to any boneless cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
In the Dominican Republic andPuerto Rico, it always refers toskirt steak, cooked on abarbecue grill. Thechimichurrisauce is optional, since the meat is very savory with just a slight hint ofsea saltthat is sprinkled over the meat during cooking. In Puerto Rico, it is also customary to replacechimichurrisauce with a guava rum sauce made with spices and7uporAjilimójilisauce.
In Ecuadorchurrascois a staple food of the Coast Region, especiallyGuayaquil. The dish's main ingredient is the grilled steak that is seasoned withchimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado.
In Guatemala,churrascois regarded as a typical dish, often eaten in familiar gatherings and festive occasions. It is usually served topped withchirmol, a red sauce containing chopped tomatoes and onions, and accompanied bycorn,guacamole, grilled potatoes, stewed black beans, rice, andtortillas.
In Chile,churrascorefers to a thin cut ofsteakwhich varies depending on the desired quality of the sandwich. The slices are grilled and served in a -sometimes warmed-local bun (calledmarraqueta, orpan batidoin Valparaíso), usually accompanied with tomato, avocado, and mayonnaise, in the case of achurrasco italiano. Another popular dish,churrasco a lo pobre("poor man's churrasco"), consists of achurrascoserved with French fries, fried egg, and caramelized onions.
In Portugal,frango de churrascowithpiri piri(a kind of salty roasted chicken cooked on thechurrasqueira, spiced with hot red chili sauce, garlic, and paprika) is very popular. Portuguesechurrascoand chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, New Zealand, the United States, South Africa, Zimbabwe (Rhodesia) and Venezuela. The termchurrascois also used in former Portuguese colonies; achurrasco moçambicanois a grilled meat dish from Mozambique, for instance.
InGalicia,churrascorefers almost exclusively to grilled pork or beef spare ribs. Galicians who emigrated to America in the 20th century took with them the recipe forchurrasco. Nowadays, many Galicians of all social classes prepare achurrascada.
In the mainland United States,churrasco-style restaurants have grown in popularity since the 1990s,fueled by the success of various chains, includingRodizio Grill,Texas de Brazil,Fogo de Chão, and Tucanos, as well as stand-alone Brazilian barbecue restaurants.
In the mainland United States, "Churrasco" is a registered trademark for rotisserie/grills manufactured by Hickory Industries, Inc. ofFort Lee, New Jersey.