Rodízio (Brazilian Portuguese: [ʁoˈdʒiziu]) is an all-you-can-eat style of restaurant service in Brazilian restaurants where waiters bring a variety of grilled meats repeatedly throughout the meal, until the customer(s) signal that they have had enough.
Description
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In most areas of the world outside of Brazil, a rodízio restaurant refers to a Brazilian-style steakhouse restaurant, where customers pay a fixed price (preço fixo). [1]
In churrascarias or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a vertically-held skewer, 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.[1] The exact origin of the rodízio style 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.[2]
Rodízio became increasingly popular in Brazil in the mid-20th century and spread around the world as experienced servers moved to open their own restaurants.[2] In Brazil, the rodízio style is sometimes also found in Italian (Italian restaurants serving pizza are especially common) or more recently Japanese restaurants.[2] Rodízio of crepes are also common in Brazil,[3] as also rodízios of other types of foods.[4]
In a churrascaria, the rodízio courses are served right off the cooking spit and are sliced or plated right at the table.[1] 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 smaller kebab-style chunks off the end of the skewer onto a serving plate.
Often, the meat servings are accompanied with fried potatoes, fried polenta, fried bananas, collard greens, black beans, rice, salads, or other side dishes (usually self-served buffet style).
In many restaurants, the diner is provided with a colored card or token. Green, on one side, indicates to servers to bring more meat. Red, on the other side, indicates that the diners have enough for the moment.[1] This does not necessarily signal that the diner is finished eating, but only indicates that no more meat servings are desired at that moment.
History
editAccording 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.[5]
Fare
editThe following foods are often seen at a churrascaria served rodízio style:
- Filet mignon chunks wrapped in bacon
- Turkey chunks wrapped in bacon (these two are usually two-bite sized)
- Sirloin steak (cut semicircular and served in slices)
- Roast beef (served like sirloin steak)
- Rump cover (called picanha in Portuguese)
- Flap steak (called fraldinha in Portuguese)
- Beef short ribs
- Lamb
- Pork ribs
- Chouriço or some other spicy Iberian pork sausage
- Chicken hearts
- Grilled dark-meat chicken
- Grilled pineapple or banana (meant as a palate cleanser between courses)
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A rodízio side dish buffet selection -
Assortment of raw meats being set up for churrascaria grilling -
Brazilian politicians being served rodízio style -
Waiter serves rodízio style in Japan.
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See also
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References
edit- ^ a b c d Ro, Herrine (2016-08-03). "The complete guide to Brazilian barbecue". Archived from the original on 2018-05-02. Retrieved 2018-05-01.
- ^ a b c Tonon, Rafael (2016-10-06). "'Meat-Eater's Mecca': How the Brazilian Steakhouse Swept America". Archived from the original on 2018-05-02. Retrieved 2018-05-01.
- ^ "Depois viagem internacional, casal decide investir rodízio de crepes, prato de origem francesa". G1 (in Brazilian Portuguese). G1. 23 April 2023. Retrieved 2023-11-05.
- ^ "Melhores rodízios em São Paulo para se esbaldar de comer". quantocustaviajar.com (in Brazilian Portuguese). 13 September 2023. Retrieved 2023-11-05.
- ^ Fartura (2018-05-28). "Espeto Corrido - A história do rodízio de carnes". Fartura Brasil (in Brazilian Portuguese). Retrieved 2024-11-01.