Fogo De Minas

The beginning of Brazilian barbecue can be traced back to the 1700s during Brazil’s colonization by European settlers. The subsequent rise in popularity of the Churrasco technique is credited to Gaúchos in the cattle ranching lands of the Rio Grande do Sul in the 1800s. After long days of herding cattle, the Gaúchos would gather their communities to enjoy a large meal of barbecue meats they called Churrasco. In the traditional method for preparing Churrasco, Gaúchos would dig large pits in the ground and begin a fire. They would then wait for the wood to turn to embers to skewer the meat. The meat was traditionally seasoned with coarse salt and would sit for 30 minutes slowly roasting over the glowing embers. Later techniques involved basting the beef with salt water to keep the meat moist during cooking. While the men prepared the meat, women, and children traditionally gathered ingredients from their gardens and prepared side dishes for their meals.

Address: Av. Ana Costa, 465 - Gonzaga, Santos - SP, 11060-001, Brazil · Phone: 9169938498

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