Since arriving in Southern Brazil, I have had the gastronomical pleasure of attending and partaking in several Churrascos, the traditional Brazilian Barbecue. A little bit of research was conducted to try and understand a little more about this centuries-old tradition of Brazil. I realize as I read article after article that there is much more to read and so much more to experience (eat).
In Brazil (Brasil), churrasco (pronounced shoo-hass-co), is the term for a barbecue. Its roots go back centuries to the 1500’s when local cowboys (gauchos) imported beef into Southern Brazil from Cape Verde, a former Portuguese colony off of the west coast of Africa. Beef was a staple food among the cowboys, who each sported their own churrasco knife. The popularity of the Brazilian barbecue has spread throughout the world where delicious foods are served in restaurants known as churrascarias. The smell of wood burning in the back kitchen gives the restaurants an authentic touch. There are dozens located throughout the Los Angeles area; San Diego and Phoenix with catchy Portuguese names such as Rey do Gado (King of the Cow), Fogo e Brasa (fire and ember) and many others.
Here in Southern Brazil, it is not uncommon to find a churrasqueira (barbecue pit) built into the backyard patios of homes or even incorporated into the modern kitchens of newer or remodeled homes. One thing is for sure, these barbecues rely only on charcoal and wood. Gas-fueled barbecues are considered sacrilegious around these parts. It was explained to me that the preparation of wood into hot embers or coals plays an important part of a churrasco social gathering. The wood typically takes a couple of hours to prepare during which time guests can mingle and tip a few cold beers back (cerveja) or try a cool caipirinha, the national drink of Brazil. A caipirinha (pronounced ky-peer-een-ya) is typically made from Cachaça (Brasil’s native liquor made from sugar cane), fresh-smashed lime, sugar and two ice cubes. There are also a number of varieties consisting of wine and fruit or sometimes a concoction involving vodka. Brazilian beverages may sometimes consist only of fruit cocktails with no alcohol, such as fruit punches, Swiss lemonade, and the blackcow. Sometimes these drinks come available in alcoholic versions, called batidas. These alcoholic cocktails vary in exotic flavors ranging from peanuts, coconuts, oranges, apples, pineapples, strawberries and peaches, to papaya, bananas and mango. Other cocktails have creative names such as passion fruit, puma's milk, fruit cocktail, and angel's pee.
Many Brazilian "churrasqueiras" do not have grills, only the skewers above the glowing embers. 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). The Brazilian barbecue has evolved into a fanciful meal, accompanied by a variety of salads (including the ever so popular vinaigrette made from lime juice, diced tomatoes, onions, red and green bell peppers, olive oil and vinegar or Brazilian Potato Salad – also called Mayonnaise), dipping sauces, peppers of every color (beware: the smaller the spicier), size and degree of spiciness. The most common meats prepared include Brazilian sausage, different cuts of beef including the famous picanha, pork tenderloin and chicken – all typically seasoned with coarse salt. Fruit is also cooked over the coals and served as a tasty side dish. The smoky, sweet flavor of pineapple tastes great alongside a slice of salted beef.
Once we arrive at a churrasco, we start with caipirinhas, the Brazilian version of the appetizer. These are small cuttings of meats served with toothpicks. Something to note here in Brazil. It is not too common to see one eating with fingers, so try to pick up your food with a toothpick or fork.
After trying tiny servings of several types of meat, we are ordered by our gracious hosts to grab a plate and serve ourselves. If you pass a dish without taking some of it, it is quickly suggested by several onlookers that you have to try it. As a newcomer here in Brazil, the folks go out of their way to make sure that you do not miss anything. I have to say that these folks truly are genuinely nice people. It is easy to feel comfortable in new surroundings, with new people and new foods. As my glass of beer is emptied, I am always met by a smiling Brazilian holding a fresh bottle of Brahma and you guessed it. I never say “no.”
