Brazilian Steakhouses or churrascarias are very well accepted overseas, especially in US. There are over 100 Brazilian restaurants established in US. They’re mainly located in cities where the concentration of Brazilian people is bigger.

Some of these restaurants became very famous after a while, such as Fogo de Chão e Texas de Brazil. Those restaurants came to US to be on top of the list. They invest in their infrastructure, the atmosphere is perfect, and the concept is new, the food is well prepared and delicious and the customer service is the best they can offer.

The only complain about this kind of restaurant is the high prices. But this kind of place you go once in while, so doesn’t matter if you have to pay a little bit more sometimes.

In fact, if you intend to go there and appreciate the food and don’t want to spend too much money you can go for lunch,

That’s going to save you half price in comparison to dinner.

As Yahoo! Local said about Fogo de Chão

“Fogo de Chão is a paradise for meat lovers! Diners can exploit the all-you-can eat service to the maximum with its wide range of salads, Brazilian side dishes, vegetables and of course sizzling fire-cooked meats. Traditional Brazilian drinks and desserts complete the meal and a 27 foot tall wine cellar should reassure any wine lover. Don’t forget to try their decadent signature dessert, Papaya Cream.”

As Yahoo! Local said about Texas de Brazil

“Treat yourself to our sumptuous fifty item salad area including appetizers, soups, salads and side items. Enjoy the house baked Brazilian cheese bread and our signature cocktail, the Caipirinha. Let one of our in-house wine connoisseurs select the perfect wine pairing from our extensive, award-winning wine list. Turn your card to green and prepare to be swarmed by a troop of carvers generously serving various cuts of sizzling Angus beef, lamb, pork, chicken, and Brazilian sausage. These delicious cuts are slow roasted over an open flame and accompanied by garlic mashed potatoes and sweet fried bananas. Try one of our a la carte items: Australian cold water lobster tail and Brazilian shrimp cocktail. Enjoy a dessert selection, then relax with an after dinner drink, espresso, or hand rolled cigar. With service, feasting, and an ambience as such, it is more than fine dining…it is Texas de Brazil.”

I’ve personally been in both of them many times and in my opinion Fogo de Chão has a better service than Texas de Brazil. There’s this time I was having dinner in Fogo de Chão at Beverly hill’s location with my co-workers and there were so many people serving our table that I started to freak out a little bit. We had to flip to RED to give us time to eat some of the food before they bring us more. We had a great time that night.

* 1 In Latin America
* 2 In Europe
* 3 See also
* 4 References

In Latin America

In Argentina and Uruguay a churrasco is a thick cut of skirt steak.[2] Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with chimichurri, salad and fried or mashed potatoes, and sometimes a fried egg.

In Nicaragua churrasco is tenderloin steak.[2] It may be served with chimichurri sauce as in Argentina and is a very traditional dish in the country. Nicaraguan style churrasco is famous in Cuba, Thailand, Nigeria, and the US state of Texas.

In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions. It is usually served topped with chirmol, a red sauce containing chopped tomatoes and onions, and accompanied by corn, guacamole, grilled potatoes , stewed black beans, rice and tortillas.

In Puerto Rico, churrasco is skirt or flank steak, which is grilled or stewed with peppers & onions.

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 accompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano. Another popular dish, churrasco a lo pobre (”poor man’s churrasco”), consists of a churrasco served with french fries, fried egg, and caramelized onions.

In Brazil, churrasco is the term for a barbecue, similar to the Argentine asado, which originated in southern Brazil. Brazilian churrasco contains a variety of meats which may be cooked on a purpose-built “churrasqueira”, a grill or barbecue, often with supports for spits or skewers.[ 3] Portable “churrasqueiras” are similar to those used to prepare the Argentinian and Uruguayan asado, with a grill support, but many Brazilian “churrasqueiras” do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul).

In Europe

In Portugal, Frango de Churrasco with piri piri (a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce) is very popular and appreciated. Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, Venezuela and South Africa.

The term churrasco is used in former Portuguese colonies—a Churrasco Moçambicano is a grilled meat dish from Mozambique, for instance.

In Galicia, churrasco refers almost exclusively to grilled pork or beef spare-ribs. Galicians who emigrated to America in the 20th century took the recipe for churrasco. Nowadays many Galicians of all social classes prepare a churrascada.