Churrasco is a Portuguese or Spanish word for grilled beef (or meat) but can also refer to barbecue in general. Though the term can be applied generally to any grilled beef or meat, churrasco is often thought of as the grilled beef carved from a long skewer at a churrascaria (or steakhouse), the Brazilian method of barbecuing.
Churrasco is now popular in Europe and many Latin American countries but is most prominent in the majority of South American countries and in a few Central American countries; churrasco plays a major role in the cuisines of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, and Nicaragua.
Churrasco is also characterized by the fact that it is often served with chimichurri — a simple, flavorful sauce made with garlic, oil, vinegar, and herbs like parsley — whose bright, acidic, and herbaceous flavors help balance the smokiness of the grilled meat.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.