Our Heritage

In the heart of Brazil, centuries ago, the tradition of churrasco, or barbecue, began. It was a simple yet profound way of cooking meat over an open flame, where gauchos (cowboys) would skewer various cuts of meat and roast them slowly to perfection. As time passed, this culinary artistry evolved, spreading across Brazil and beyond. In the early days, churrasco was a rustic affair, with gauchos using only coarse salt to season the meat and a knife to carve it straight from the skewer onto a plate.

In the mid-20th century, this tradition found its way into the bustling cities, where churrascarias (steakhouses) began to flourish. These restaurants offered a unique dining experience, where servers, known as Passadores, would move from table to table, offering a variety of meats carved directly onto diners’ plates. One style of churrasco that gained immense popularity was the Rodizio Churrasco.

Originating in the southern region of Brazil, Rodizio Churrasco is a continuous table-side service of various grilled meats, served skewer by skewer until the diner is satisfied. As the popularity of Rodizio Churrasco grew, so did the variety of meats offered. Today, a typical Rodizio Churrasco experience includes an array of meats such as picanha (top sirloin), fraldinha (flank steak), costela (beef ribs), linguica (sausage), and chicken, all seasoned and grilled to perfection.