Churrasco originally started on the Pampas fields of South Brazil, and its preparation consists on assorted cuts of meat in sword-like skewers slow roasted on open flame and seasoned with Brazilian sea-rock salt showing you the most authentic GAUCHO style.

The concept behind it:

Brazilian steakhouses are very much tied to the country's history, and MASTER GRILL CHURRASCARIA could not be different. Gauchos, the pampas version of cowboys, used to cook meat on large skewers over an open flame. Churrascaria refers both to that barbecue and the place a barbecue is held.

Patrons have coasters on their tables that are green on one side ("YES!") and red on the other ("NO!"). Place the coaster green side up, and a parade of passadors (Churrasqueiros Chefs) comes to your table wielding types of meat, such Beef, Chicken, Pork or Lamb. The meat keeps coming until you turn the coaster to its red side. Once you've gotten a second wind, you can flip the coaster again - and again - and again.

Churrasco means "barbecue" and refers to the way the meat in Brazilian steakhouses is cooked on spits over eucalyptus charcoal. The word "rodizio" is the style of service.

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Created by the GAUCHOS, who are the true Brazilian Cowboys, during the early 1600's, this rustic and bold way of cooking has conquered followers around the world for decades. You can now have the dining pleasure of enjoying one of the finest cuisines ever introduced to the world.