Have you tried Brazilian churrasco? Posted by carol on Aug 31, 2020 in Brazilian Profile, Culture, Customs, Customs, Entertainment, Entertainment, Food, Learning, Vocabulary
Olá, caros leitores! Hello, dear readers! I hope you guys you guys have already eaten, because our post today will cover one of Brazilians’ greatest passions. No, this is not about soccer or samba. What truly brings people together in this country, from North to South, is the churrasco! If this is the first time you are ever hearing this word, worry not! Churrasco is nothing but what English speakers like to call barbecue. Even though its origins date back to the prehistoric age, when men found out that carne (meat) would become macia (tender) when roasted no fogo (on fire), everywhere in the world have their own local variety of barbecue. Let’s find out a little more about the Brazilian one?
One habit that many may find strange about Brazil as a whole and that also happens in Brazilian barbecue is that of compartilhar (sharing). Comidas e bebidas (Food and drinks) brought or purchased by one person will not belong exclusively to him, but will be made available so that other people can enjoy it too. To make it clearer, let’s take a look at this example: In many countries, a piece of meat or uma linguiça (a sausage) would be offered to one single individual to eat by himself on a plate. Here, however, we normally cut the meat or sausage into pedaços (pieces) so that every guest can have some. When we previously went over bar etiquette, we talk in detail about our sharing culture:
Now it’s time to talk about comida (food), isn’t it? Sausages? Burgers? Vegetables? Erh.. yes and no. Brazilian churrasco is predominantly composed of carne bovina (beef), though frango (chicken), porco (pork) and sausages are equally important. We believe that nothing should overpower the taste of meat, so we keep temperos (spices) to a minimum, usually just sal grosso (coarse salt). Perhaps the most shocking to sensitive stomachs are the corações de frango (chicken hearts). Carefully arranged in a espeto (skewer), these delicacies are a favorite in every churrasco. Do not be intimidated by it and go for it with an open heart! É uma delícia!
Is there room for vegetarians in a Brazilian churrasco? Of course there is! Although carne (meat) is decisively central to any churrasco, it goes beyond just that. In fact, two great meat rivals would be the beloved pão de alho (garlic bread) and queijo coalho. The first is a baguette type bread with a creamy patê made from manteiga (butter) or mayonnaise and loads of garlic. Queijo coalho, on the other hand, is a thick slice of hard cheese toasted and slightly derretido (melted) by the fire. Legumes (vegetables) on the grill are always welcome, but there are at least three other major vegetarian acompanhamentos (side dishes): arroz (rice), farofa and vinaigrette.
In addition to private festas (parties) and comida de rua (street food), another popular option to indulge in this Brazilian passion are the rodízios. This is often the only kind of Brazilian food restaurant available abroad. In these places, typical churrasco food is served along dozens of all you can eat side dishes. Several waiters circle the tables with huge espetos (skewers) boasting different cuts of meat that are offered to customers. Doesn’t that sound like heaven?
Have you ever been to a churrasco or a rodizio restaurant? Be sure to share your experience with us! Até mais! See you soon!
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