The art of fire-roasting meats was born in the 17th century during the colonial period of Brazil. The creators of this unique cooking technique are the Brazilian cowboys, known as “Gauchos”.
This cooking breakthrough tale occurred over 300 years ago, when an unknown “Gaucho” fire-roasted the first Brazilian churrasco at a camp-side feast. The churrasco tale has many versions, some say that the first fire-roasted meat was beef-ribs, others rib-eye, but apart from nuances this unknown “Gaucho” changed Brazil’s cuisine forever.