Churrasco is a Portuguese (IPA-pt: /ʃuʀasko/) and Spanish (IPA-sp: /tʃurˈrɑskɔ/) term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a principal ingredient in the cuisines of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries. In Argentina, Uruguay and in the South of Brazil 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 filet tenderloin.[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 states of Texas and Florida. In Miami it has become a standard menu item in most hispanic restaurants. 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 …
My Style Churrasco- Part 1
Churrasco Marcos Bassi – Fraldinha – Brazilian Barbecue
Marcos Bassi o artesão da carne ensina tudo sobre o corte de sua invenção – A Fraldinha. www.marcosbassi.com.br – Siga me Twitter – @MarcosBassi
