Have you been to a churrascaria? Churrascaria (chew-rah-SCAR-ee-ya) is a Portuguese word for barbecue. It’s not the kind of ‘cue cooked in a pit with sauce, but a technique where meat is cooked on a spit over fire. Churrascaria means “fire in the ground” and describes the traditional cooking method used by gauchos (cowboys) of Argentina, Brazil and Uruguay: the spit and a fire dug in a hole in the ground. Today its gaucho origins, churrascaria evolved into a rotisserie-style restaurant, where meat from the spit was carved at the table. The concept is rodizio, all-you-can-eat. You don’t have to over-consume; you can eat as modestly as you like. The traditional Brazilian churrascaria further evolved, in recent decades, to include vast salad bars. It is much more than a steakhouse. It’s a cornucopia of foods in an environment that’s festive, engaging and elegant-yet-fun, where you can get up and walk around (browse the salad bar) when you need a break from sitting.