Sul do Brasil: The Land of the Churrasco

This may be the most commonly known version of Brazilian food. All over the U.S., Brazilian Churrascarias are becoming more and more popular. Visit one and you will find a classy restaurant that serves many cuts of high quality meat on skewers that are brought to the table and sliced onto your plate. This is the glamorized version of a Brazilian Churrasco.

But here in Brazil, a Churrasco is all about the party. Family and friends gather to enjoy an entire day of eating and drinking and good conversation. A variety of meats are cooked to perfection on metal skewers above embers of charcoal or wood. In the southern state of Rio Grande do Sul, where the churrasco originated, they typically use wood to add an additional layer of depth to the meat. The typical Brazilian churrasco grill looks like the one below.

Another difference is that Brazil takes advantage of the whole cow, pig, and chicken, offering cuts that are not even available in the States. Just take a look at the diagram below: 21 cuts of beef! The typical American diagram boasts a mere 13. Notice #21 - the hump of the cow. You won't find that in the States. Chicken hearts and a variety of homemade pork sausages are other examples of meats served at your neighborhood churrasco.

Brazil's Butcher Shop: At live markets in Brazil, whole sides of meat hang from hooks waiting for the butcher to skillfully carve your selection. I would personally recommend Picanha, costellas defumado, and hand made linguica.

The Feira- Brazil's Open Air Market

It can be as small as a one street block or as large and encompassing as 20 street blocks. Usually held on Wednesdays and Sundays, one will find anything from fresh fruits and vegetables to meat, herbs and spices, eggs, honey, liquor, flowers and even kitchen supplies. Strolling along the streets you'll hear vendors boasting about their product, you'll see locals stocking up for the week, and strolling along you'll start to feel the essence of the Brazilians and their food.

A Great Example of Food in its Pre-Fabricated State

Take bacon. Commonly used in the U.S. as well as here in Brazil. The difference is in the packaging, or lack thereof. In the States you find bacon sliced, shingled and placed neatly in a plastic pouch ready for consumption. If you were to ask your average shopper they would most likely explain bacon comes directly out of the pig that way. Here in Brazil, it's a different story. Bacon is cured, kept at room temperature and sold in blocks at your local market. If you want bacon in neat slices, well, you better know how to handle a knife.