A Journey Through Brazilian Culinary Excellence
In the heart of Brazil, centuries ago, the tradition of churrasco, or barbecue, began. It was a simple yet profound way of cooking meat over an open flame, where gauchos (cowboys) would skewer various cuts of meat and roast them slowly to perfection. As time passed, this culinary artistry evolved, spreading across Brazil and beyond. In the early days, churrasco was a rustic affair, with gauchos using only coarse salt to season the meat and a knife to carve it straight from the skewer onto a plate.
In the mid-20th century, this tradition found its way into the bustling cities, where churrascarias (steakhouses) began to flourish. These restaurants offered a unique dining experience, where servers, known as Passadores, would move from table to table, offering a variety of meats carved directly onto diners' plates. One style of churrasco that gained immense popularity was the Rodizio Churrasco.
Originating in the southern region of Brazil, Rodizio Churrasco is a continuous table-side service of various grilled meats, served skewer by skewer until the diner is satisfied. As the popularity of Rodizio Churrasco grew, so did the variety of meats offered. Today, a typical Rodizio Churrasco experience includes an array of meats such as picanha (top sirloin), fraldinha (flank steak), costela (beef ribs), linguica (sausage), and chicken, all seasoned and grilled to perfection.
The experience of dining at a Rodizio Churrasco restaurant is not just about the food; it is also about the ambiance and the camaraderie (friendship).
Our master grillers use age-old techniques to perfectly roast each cut of meat over open flames.
Experience the unique rodizio style service with our passionate gaucho chefs.
We source only the finest ingredients to ensure an authentic and quality dining experience.
Head Chef
20+ years of churrasco expertise
Sous Chef
Specializes in traditional sides
Grill Master
Fire-roasting specialist
2023 Culinary Excellence Awards
Local Food Critics Association
Brazilian Culinary Federation
Hospitality Awards 2023
Rodizio (pronounced as Hodizio): Means rotation of the waiters serving around and around. Churrasco (pronounced as Hurrasco): Means barbecue on skewers. Fogo de Chao (pronounced as Fogo de Cho): Means fire on the ground. Passadores: Men and women serving meat in a rotation. Gaucho (pronounced as gaúcho): Means a skilled horseman (Cowboy), reputed to be brave and unruly – look again at our Logo and see the logic of the horse and the man on top of it carrying meat on a skewer. Churrascarias (pronounced as Hurrascarias): Means steakhouses.