1:28in productionCh. 1 · What the dish is and where it came from/ 1:28 · ceiling 15 min
Dishes · Culture
Churrasco
Churrasco is grilled beef served across Latin America and Iberia, with regional definitions varying by cut, preparation, and accompaniments.
Churrasco is grilled beef prominent in South American and Iberian cuisines, especially in Brazil, Bolivia, Paraguay, Chile, Uruguay, and Argentina. In Brazil, it names a barbecue tradition originating in southern Brazil, similar to the Argentine and Uruguayan asado.
Churrasco is grilled beef prominent in South American and Iberian cuisines, especially in Brazil, Bolivia, Paraguay, Chile, Uruguay, and Argentina.
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How it works, in terms someone would actually use
It is grilled: over hot coals or on a very hot skillet.
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What it gets right
It gets right a flexible format—grilled beef paired with bold, fresh sauces like chimichurri or chirmol—and hearty, familiar sides including plantains, rice, fries, avocado, corn, beans, and tortillas.
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What it does not
It does not refer to a single standardized dish: the term applies to varied cuts and preparations across regions, so expectations may differ by location.
0:54
What it changed
The name travels with different conventions: it can refer to thin boneless beef steaks in Argentina and Uruguay, while in the Dominican Republic and Puerto Rico it refers to grilled skirt steak.
1:07
Who it is for, and who it is not
It is for people who want grilled beef with assertive sauces and substantial starches or vegetables.
1:21
Is it worth your time
It is worth your time if you enjoy regionally diverse interpretations of grilled beef with vibrant accompaniments.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a flexible format—grilled beef paired with bold, fresh sauces like chimichurri or chirmol—and hearty, familiar sides including plantains, rice, fries, avocado, corn, beans, and tortillas.
What does not
It does not refer to a single standardized dish: the term applies to varied cuts and preparations across regions, so expectations may differ by location.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Churrasco is grilled beef prominent in South American and Iberian cuisines, especially in Brazil, Bolivia, Paraguay, Chile, Uruguay, and Argentina. In Brazil, it names a barbecue tradition originating in southern Brazil, similar to the Argentine and Uruguayan asado.
How it works, in terms someone would actually use
It is grilled: over hot coals or on a very hot skillet. In Argentina and Uruguay, it is any boneless beef cut sliced slightly thin as a steak. In the Dominican Republic and Puerto Rico, it is always skirt steak cooked on a barbecue grill.
What it gets right
It gets right a flexible format—grilled beef paired with bold, fresh sauces like chimichurri or chirmol—and hearty, familiar sides including plantains, rice, fries, avocado, corn, beans, and tortillas.
What it does not
It does not refer to a single standardized dish: the term applies to varied cuts and preparations across regions, so expectations may differ by location.
What it changed
The name travels with different conventions: it can refer to thin boneless beef steaks in Argentina and Uruguay, while in the Dominican Republic and Puerto Rico it refers to grilled skirt steak.
Who it is for, and who it is not
It is for people who want grilled beef with assertive sauces and substantial starches or vegetables. It is not for those seeking a unified national dish, a specific cut, or a preparation outside grilling or skillet-searing.
Is it worth your time
It is worth your time if you enjoy regionally diverse interpretations of grilled beef with vibrant accompaniments.