Rodízio

Rodízio(Brazilian Portuguese:[ʁoˈdʒiziu],lit.'rotation') is anall-you-can-eatstyle of restaurant service inBrazilianrestaurantswhere waiters bring a variety of foods repeatedly throughout the meal, until the customer signals that they have had enough. Traditionally,rodíziorefers to a fare of grilled meats, but there are many other options – pizza, pasta, hamburgers and Asian cuisine are among some other offers by existing and popularrozídio-style restaurants.
In most areas of the world outside of Brazil, arodíziorestaurant refers to a Brazilian-style steakhouse restaurant, where customers pay afixed price(preço fixo).
Inchurrascariasor the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a vertically-heldskewer, on which are speared various kinds of premium cuts of meat, most commonly local cuts of beef, pork, chicken, lamb, and sometimes atypical or exotic meats.The exact origin of therodíziostyle of service is unknown, but the traditional story is that this serving style was created when a waiter delivered a meat skewer to the wrong table by mistake but let the guest take a small piece of the meat anyway.
Rodíziobecame increasingly popular in Brazil in the mid-20th century and spread around the world as experienced servers moved to open their own restaurants.In Brazil, therodíziostyle is sometimes also found in Italian (Italian restaurants serving pizza are especially common) or more recently Japanese restaurants.Rodízio ofcrepesare also common in Brazil,as also rodízios of other types of foods.
In achurrascaria, therodíziocourses are served right off thecooking spitand are sliced or plated right at the table.Thin slices are carved from the roasted outside layer of large cuts; the diners may use a pair of small stainless-steel tongs to grab the slices as they are cut, and then place them on their plate. Alternatively, the server will push smallerkebab-style chunks off the end of the skewer onto a serving plate.
Often, the meat servings are accompanied with fried potatoes, friedpolenta,fried bananas,collard greens,black beans,rice, salads, or other side dishes (usually self-servedbuffetstyle).
In many restaurants, the diner is provided with a colored card or token. One colored side indicates to servers to bring more meat. The other side, with a different color, indicates that the diners have enough for the moment.This does not necessarily signal that the diner is finished eating, but only indicates that no more meat servings are desired at that moment.
According to ACHUESP – the Association of Steakhouses in the State of São Paulo – the most widely accepted version of the origin of the "rodízio" dates back to the mid-1960s at Churrascaria 477 in Jacupiranga, SP, which was run by Albino Ongaratto.
As the story goes, on a day when the steakhouse was packed with pilgrims coming from the Bom Jesus de Iguape festival, a flustered waiter mixed up orders across several tables, creating quite a commotion. In response, Albino decided it would be best to serve all the skewers to all the tables. The idea was well received and quickly became a routine at the restaurant, delighting customers and eventually gaining worldwide recognition.
Churrascaria 477 still operates in the same location.
The following foods are often seen at achurrascariaservedrodíziostyle: