Experience Brazil's Churrasco Tradition at Fogo de Chão Restaurants

The History and Evolution of Fogo de Chão

Fogo de Chão is a Brazilian steakhouse chain that is world-renowned for its tempting rodizio service and succulent fire-roasted meats. The name Fogo de Chão translates to "fire on the ground" in Portuguese and pays homage to the centuries-old Southern Brazilian cooking technique of churrasco.

Churrasco is a way of roasting meats over an open fire or wood charcoal grill. Gauchos, the South American cowboys, developed this slow roasting method to cook meat raised on their ranches in the Pampas of Brazil, Argentina, Uruguay and Paraguay.

The Origins of Churrasco

The early gauchos were nomadic horsemen that needed to cook beef quickly over open fires. They would skewer pieces of meat on long metal or greenwood sticks and roast them over embers. This skewering technique infused the beef with a smoky, savory flavor.

Over time, churrasco evolved into a social cooking event shared among family and friends. The gauchos would gather around a communal fire pit and roast large cuts of meat or entire animals on cross irons or grills. They would baste the meat in sea salt for seasoning. Churrasco became a centerpiece of traditional gaucho culture.

Churrasco Spreads Across Brazil

In the early 19th century, millions of Europeans migrated to southern Brazil, bringing with them new culinary techniques. They incorporated various spices into the churrasco preparation, creating a more sophisticated grilling method.

The traditional churrasco centered around simply seasoned beef. But chefs started experiementing with other meats like chicken, lamb and pork paired with Brazilian flavors like garlic, bell peppers, onions and lime. This new churrascaria-style churrasco grew popular across Brazil over the next decades.

Birth of the Rodízio

In the 1960s, Brazilian restaurants started offering a rodízio service to showcase a variety of different barbecued meats. Rodízio means "rotation" in Portuguese.

In a rodízio restaurant, waiters bring skewers of dozen different meat cuts tableside. Patrons can sample unlimited servings of these skewers until they are satisfied. This rodízio style of dining allowed people to taste the diverse range of meats that churrasco cooking had inspired.

The First Fogo de Chão Opens in Brazil

In 1979, the first Fogo de Chão restaurant opened in Porto Alegre, Brazil. It brought the centuries-old traditions of Southern Brazilian churrasco into an elegant, contemporary setting.

Fogo focused on perfecting the art of churrasco. Their gaucho chefs learned to cook over open flames and prepare superior cuts of meat. Waiters brought these skewered meats straight from the cooking fire to patrons' tables.

Fogo also offered an upscale rodízio experience. Instead of standing around a communal grill, guests could sit in a refined dining room while experiencing continuous tableside service. Fogo quickly became Porto Alegre's premier destination for incredible ambiance paired with authentic churrasco cuisine.

Expansion Across Brazil

Throughout the 1980s and 1990s, Fogo experienced runaway success in Southern Brazil. The restaurant chain expanded across cities like São Paulo, Curitiba and Rio de Janeiro.

Brazilians flocked to Fogo not just for special occasions, but for everyday meals. The restaurants established themselves as the ideal venue for business lunches and family dinners. Fogo succeeded in making churrasco mainstream in Brazil.

Arrival in North America

In 1997, Fogo opened its first international location in Dallas, Texas. It instantly resonated with American diners seeking an indulgent Brazilian steakhouse meal. Over the next decade, Fogo expanded across the United States and Canada.

Today, there are over 55 Fogo locations worldwide. It has evolved into the largest churrascaria restaurant company on the planet. But every restaurant still roasts meats over open flames in traditional churrasco style to honor Fogo's roots.

The Fogo Dining Experience

From its early days as a local Brazilian steakhouse, Fogo has grown into a global phenomenon while remaining true to its heritage. Walking into a Fogo location now is like taking a journey to the origins of churrasco centuries ago.

The Churrasqueiros

In every Fogo kitchen, skilled gaucho chefs known as churrasqueiros tend to the flames. They inherited their fire roasting expertise from generations of Southern Brazilian ranchers.

The churrasqueiros season beef, lamb, pork and chicken generously with rock salt. Then they slowly grill the meats over open charcoal fires to lock in the natural flavors. Their cooking evokes the spirit of the early nomadic gauchos.

The Passadors

Once meats finish cooking over the fire, Fogo's passadors, or meat carvers, slice them into smaller cuts. Each passador trains for months to become an expert on different meat textures and doneness temperatures.

They carve thin roasts and steaks to be served immediately. They also cut thicker steakhouse cuts meant for additional tableside seasoning at guests' requests.

Tableside Service

No rodízio experience compares to Fogo's tableside service. Once seated, you simply flip over a wooden block to signal the passadors to start bringing skewers of meat.

They circle the dining room with cuts like picanha, alcatra, filet mignon, leg of lamb, pork ribs and linguiça sausage. You control the pace - keep flipping the block for more skewered meats until you can eat no longer!

Market Table Sides

Fogo's Market Table presents a colourful array of salads and Brazilian side dishes in a 50-item buffet. You can pair roasted meats with warm pão de queijo cheese bread, caramelized bananas, mango salad, lobster bisque and crispy polenta.

The Market Table completes Fogo's singular rodízio experience - savor unlimited servings of churrasco paired with exotic Brazilian flavors and cooking techniques.

Why Dining at Fogo is a Must

Fogo de Chão beautifully blends centuries of history with modern luxury. Beyond the exceptional food, Fogo locations capture the lively spirit of sharing an endless feast with great company.

Indulge in Cutting-Edge Churrasco

Fogo elevates Southern Brazilian comfort food into a culinary spectacle unlike any other steakhouse. Where else can you sample endless premium fire-roasted meats straight from the spit?

From tender leg of lamb to chunky strips of picanha, Fogo's churrasqueiros showcase edible art using ancient skills modernized with superior quality ingredients.

Soak Up a Unique Ambiance

Fogo's dining rooms transport you from suburban America directly into rural Southern Brazil. The smells of oak-burning grills and melodic sounds of the churrasqueiros' Portuguese gently envelop you.

Sharing laughter and stories over skewers of succulent meat feels as festive as gathering around a community bonfire. Fogo wonderfully captures the warmth and joy of churrasco culture.

Taste Brazil's Diversity

The rodízio experience lets you taste prized cuts from across the entire cow in minutes. Then you can cleanse your palate with cooling salads and soups from the Market Table.

Fogo exposes you to the incredible range of flavors and ingredients within Brazilian cuisine. It makes even familiar meats like beef short ribs and chicken hearts totally new and thrilling.

With a legacy spanning from the Pampas to Texas and beyond, Fogo de Chão brings Brazil's melting pot of culinary influences to your table in an unforgettable way.

FAQs

What types of meat are served at Fogo?

Fogo de Chão serves premium cuts of beef, lamb, pork and chicken. Signature meats include picanha, alcatra, filet mignon, leg of lamb, pork ribs and sausage.

How does the rodízio service work?

With rodízio service, waiters bring skewers of meat to your table continuously throughout your meal. You control the pace by flipping over a wooden block when you want more meat brought to you.

What sides come with the meats?

The Market Table buffet offers over 50 Brazilian side dishes like warm cheese bread, crispy polenta, salads and soups that you can pair with the grilled meats.

Do you need reservations for Fogo?

It's highly recommended to make reservations online or by phone, especially for weekend dinner services. Fogo locations are popular steakhouse destinations.

Is Fogo expensive?

As an upscale churrascaria, Fogo is pricier than casual restaurants but offers exceptional quality. Expect per person prices from $50-$100 for dinner depending on location.