17 Juicy Facts About Brazilian Steakhouses That Might Surprise You
If you’ve ever sat down at a Brazilian steakhouse and been handed a green-and-red disc instead of a menu, you know—this isn’t your average night out. With endless meat, table-side service, and centuries-old tradition behind it, the churrascaria is one of the most unique dining experiences around. Here are 17 mouthwatering facts that’ll give you a deeper appreciation for that skewered steak.
1. “Churrasco” Isn’t Just a Style—It’s a Lifestyle
Churrasco refers to Brazilian barbecue, typically over open flame. It’s more than a cooking method—it’s a social event rooted in community and celebration.
2. It Started With Gauchos
Brazilian cowboys (gauchos) of the southern Pampas region developed this style of slow-roasting meat over embers during the 1800s.
3. The Rotating Skewers Are Called “Espetos”
Long metal skewers are loaded with seasoned meats and rotated over charcoal or wood fire for even, juicy cooking.
4. Servers Are Called “Passadores”
These meat-wielding servers roam the floor slicing meat right onto your plate. Their carving skills are no joke.
5. The Green and Red Disc Is Your Dining Remote
Flip to green and the meat keeps coming. Red means “stop, I need to breathe.” No awkward flagging down needed.
6. The Star of the Show Is Picanha
Pronounced pee-KAHN-ya, this top sirloin cap is the crown jewel of Brazilian barbecue—tender, flavorful, and expertly salted.
7. You’ll Usually Get 10–15 Types of Meat
Most full-service churrascarias offer everything from filet mignon to pork ribs to grilled chicken hearts. Yes, chicken hearts—they’re traditional and surprisingly good.
8. It’s All-You-Can-Eat—but Table Service
Unlike buffets, you stay seated while waves of meat (and sometimes grilled pineapple) are brought straight to you.
9. The Salad Bar Is Next-Level
Don’t skip it. Brazilian steakhouses often have gourmet salads, cheeses, ceviche, and even sushi to balance the meat parade.
10. The Meats Are Seasoned Simply—but Powerfully
Many cuts are just coated with coarse salt before grilling. The focus is on quality meat, char, and technique.
11. You’ll Never See a Sauce Tray
Forget BBQ sauce. In true churrasco fashion, the meat should be juicy enough to stand on its own.
12. Farofa Is the Ultimate Sidekick
This toasted cassava flour mixture is sprinkled over everything and adds a subtle, nutty crunch. Weird at first—addictive later.
13. Feijoada Might Make an Appearance
This black bean stew with pork is Brazil’s national dish and occasionally shows up at more traditional churrascarias.
14. You Can Order À La Carte in Brazil
Back in Brazil, many churrascarias offer meat by the skewer or kilo. The all-you-can-eat concept is more common in tourist-friendly spots and U.S. versions.
15. Brazilian Steakhouses Are Not Rushed Experiences
These meals are meant to be slow, social, and celebratory. Come hungry and don’t expect to be in and out in 30 minutes.
16. Dessert Isn’t a Main Focus—But It Exists
From flan to papaya cream to brigadeiros, Brazilian sweets are simple but satisfying—if you have room.
17. There’s an Art to Pacing Yourself
Veterans know: start slow, skip the bread, taste a little of everything, and save space for the best cuts (like picanha and lamb).