Churrasco
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Churrasco is Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America but a primary dish in the countries of Argentina, Brazil and Nicaragua.
In Argentina, a churrasco is a thick cut of steak, from the skirt steak. Gauchos would have grilled churrasco as part of their Asado, now the national dish of the country, served with Chimichurri, salad and fried or mashed potatoes, perhaps even a fried egg. Churrasco is also found in Paraguay and Uruguay.
In Nicaragua, churrasco refers to the tenderloin steak. It is also served with chimichurri sauce as in Argentina and is a very traditional dish in the country. Nicaraguan style churrasco is even famous in countries like Cuba, Thailand, Nigeria, and in the state of Texas.
In Chile, Churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served on a toasted bun, usually acompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano.
In Brazil, Churrasco refers to all the meat cooked on the churrasco grill, often on large skewers. A churrascaria is a steakhouse restaurant. The term churrasco can also be seen in former Portuguese colonies elsewhere - a Churrasco Moçambicano is a grilled meat dish from Mozambique, for instance.
External links
- Chilean Churrasco (http://grubclub.blogspot.com/2004/10/chilean-casual-dining-churrasco.html/) description