Rodízio

Outside of Brazil, a rodízio restaurant may refer to a Brazilian-style steakhouse restaurant, where customers pay a fixed price (preço fixo). ^[2]

In churrascarias or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a vertically-held skewer, on which are speared various cuts of meat, most commonly local cuts of beef, pork, chicken, lamb, and sometimes atypical or exotic meats.^[2] The exact origin of the rodízio style of service is unknown, but the traditional story is that this serving style was created when a waiter delivered a meat skewer to the wrong table by mistake but let the guest take a small piece of the meat anyway.^[3]

Rodízio became increasingly popular in Brazil in the mid-20th century and spread around the world as experienced servers moved to open their own restaurants.^[3] In Brazil, the rodízio style is sometimes also found in Italian (Italian restaurants serving pizza are especially common) or more recently Japanese restaurants.^[3] Rodízio of crepes are also common in Brazil,^[4] as also rodízios of other types of foods.^[5]

In a churrascaria, the rodízio courses are served right off the cooking spit and are sliced or plated right at the table.^[2] Thin slices are carved from the roasted outside layer of large cuts; the diners may use a pair of small stainless-steel tongs to grab the slices as they are cut, and then place them on their plate. Alternatively, the server will push smaller kebab-style chunks off the end of the skewer onto a serving plate.

Often, the meat servings are accompanied with fried potatoes, fried polenta, fried bananas, collard greens, black beans, rice, salads, or other side dishes (usually self-served buffet style).

In many restaurants, the diner is provided with a colored card or token. One colored side indicates to servers to bring more meat. The other side, with a different color, indicates that the diners have enough for the moment.^[2] This does not necessarily signal that the diners have finished eating, but only indicates that no more meat servings are desired at that moment.

According to ACHUESP – the Association of Steakhouses in the State of São Paulo – the most widely accepted version of the origin of the rodízio dates back to the mid-1960s at Churrascaria 477 in Jacupiranga, SP, which was run by Albino Ongaratto.

As the story goes, on a day when the steakhouse was packed with pilgrims coming from the Bom Jesus de Iguape festival, a flustered waiter mixed up orders across several tables, creating quite a commotion. In response, Albino decided it would be best to serve all the skewers to all the tables. The idea was well received and quickly became a routine at the restaurant, delighting customers and eventually gaining worldwide recognition.

Churrascaria 477 still operates in the same location.^[6]

The following foods are often seen at a churrascaria served rodízio style:

• Filet mignon chunks wrapped in bacon
• Turkey chunks wrapped in bacon (these two are usually two-bite sized)
• Sirloin steak (cut semicircular and served in slices)
• Roast beef (served like sirloin steak)
• Rump cover (called picanha in Portuguese)
• Flap steak (called fraldinha in Portuguese)
• Beef short ribs
• Lamb
• Pork ribs
• Chouriço or some other spicy Iberian pork sausage
• Chicken hearts
• Grilled dark-meat chicken
• Grilled pineapple or banana (meant as a palate cleanser between courses)

• 
  A rodízio side dish buffet selection
• 
  Assortment of raw meats being set up for churrascaria grilling
• 
  Brazilian politicians being served rodízio style
• 
  Waiter serves rodízio style in Japan.

Look up rodízio in Wiktionary, the free dictionary.

• Brazilian cuisine
• Culinary art