Rodízio de Carnes
An all-you-can-eat selection of various grilled meats, typical of a Brazilian churrascaria.
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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The tradition of churrasco, from which rodízio originated, can be traced back to the nomadic gauchos of the Pampa region of South America. These cowboys would roast large cuts of meat over open fires, developing simple techniques and flavors that evolved into the churrascarias we know today. The all-you-can-eat rodízio style likely emerged in the mid-20th century as a way to showcase the variety and abundance of meats available.
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Rodízio de Carnes is deeply embedded in Brazilian culture, representing abundance, celebration, and communal dining. It's often associated with special occasions and is a popular choice for family gatherings and celebrations.
Social Gathering
Rodízio is typically enjoyed in a social setting, promoting conversation and shared experience. The continuous service encourages diners to pace themselves and enjoy a leisurely meal with friends and family.
Celebration and Abundance
The all-you-can-eat aspect symbolizes abundance and is often chosen for celebratory occasions such as birthdays, anniversaries, and business achievements. It represents a generous and welcoming spirit.
Brazilian Hospitality
The attentive service of the *passadores* (meat carvers) embodies Brazilian hospitality. They circulate through the restaurant, offering different cuts of meat directly onto diners' plates, ensuring a personalized and abundant experience.
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Rodízio de Carnes offers a diverse range of flavors, primarily focused on savory, smoky, and meaty notes. The preparation emphasizes the natural flavors of the meat, enhanced by simple seasonings.
The flavor profile varies depending on the cut of meat. Picanha, the prime cut, is known for its rich beefy flavor and a layer of fat that melts during grilling, adding succulence. Other cuts, like alcatra (top sirloin), fraldinha (flank steak), and costela (ribs), offer different textures and levels of marbling, contributing to distinct flavor experiences. Seasonings typically include coarse salt, sometimes garlic, and occasionally other herbs and spices, though the focus remains on showcasing the quality of the meat itself. The grilling process imparts a smoky char that complements the savory flavors.
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Pace Yourself
Resist the urge to sample every offering immediately. Start with smaller portions of a few cuts to determine your favorites and save room for later.
Use the Side Dishes Strategically
The salad bar and hot side dishes are meant to complement the meat, not replace it. Use them to cleanse your palate between different cuts or to add variety to your meal. Avoid filling up on these items too early.
Communicate with the Passadores
Don't be afraid to ask the passadores for your preferred level of doneness (rare, medium, well-done) or to request specific cuts of meat. They are there to cater to your preferences.
The 'Please Stop' Signal
Most churrascarias provide a small table marker, often a two-sided card, with one side green (meaning 'bring more meat') and the other red (meaning 'please stop'). Use this to control the flow of meat to your table.
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