Rodízio de Carnes
A selection of various grilled meats served in the traditional Brazilian 'rodízio' style. Includes beef, pork, chicken, and sausages.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Rodízio de Carnes evolved from the gaucho traditions of Southern Brazil. Gauchos, South American cowboys, traditionally roasted meat over open fires. As churrascarias (grill houses) developed, the rodízio style emerged as a way to serve a wide variety of meats efficiently.
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Rodízio de Carnes is more than just a meal; it's a social and communal dining experience deeply rooted in Brazilian culture and hospitality.
Celebration and Gathering
Rodízio is often enjoyed during celebrations, gatherings with friends and family, or special occasions. The abundance of food symbolizes generosity and shared joy.
Gaucho Influence
The presentation and serving style reflect the gaucho tradition of open-fire grilling and meat preparation.
Hospitality
The 'all you can eat' aspect of rodízio emphasizes Brazilian hospitality and the desire to provide guests with a bountiful and satisfying experience.
Churrascarias
Churrascarias, restaurants specializing in Rodizio, are central to experiencing this dish and are often vibrant social spaces.
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Rodízio de Carnes offers a diverse range of savory and smoky flavors, highlighting the natural taste of different meats enhanced by simple seasonings.
The flavors range from the rich and beefy taste of picanha (top sirloin cap) and the tender juiciness of filet mignon to the smoky flavors of linguiça (Brazilian sausage) and the savory taste of marinated chicken hearts. Common seasonings include coarse salt, garlic, and occasionally herbs like chimichurri. The cooking method, typically grilling over charcoal, imparts a distinctive smoky flavor.
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Pace Yourself
Rodízio offers a vast quantity of food. Take small portions initially to sample different meats and avoid feeling overwhelmed.
Request Specific Cuts
Don't hesitate to ask the passadores (meat carvers) for your preferred cuts and level of doneness. They're there to cater to your preferences.
Try the Side Dishes
Many rodízio restaurants offer a buffet of side dishes, such as salads, rice, beans, and farofa (toasted cassava flour). These provide a good balance to the richness of the meat.
The Table Marker
Pay attention to the table marker (usually green for 'more meat' and red for 'pause'). Use it to control the flow of meat being offered to you.
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