churrasco

American  

[chuh-ras-koh, choor-rahs-kaw] / tʃəˈræs koʊ, tʃurˈrɑs kɔ /

noun

Latin-American Cooking.

plural

churrascos

1. meat cooked over an open fire.

2. a large piece of meat suitable for barbecuing.

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Etymology

Origin of churrasco

First recorded in 1915–20; from Brazilian Portuguese, Latin American Spanish (Argentina, Uruguay); compare dialectal Spanish (Salamanca region) churrusco “piece of burnt toast,” churruscar “to begin to burn,” Spanish socarrar “to scorch, singe,” all from a pre-Latin etymon

Example Sentences

I had a tender chicken breast powder coated in parsley, oregano and garlic, served with Spanish rice, refried black beans and a vibrant churrasco salsa.

From Seattle Times

It can be applied to just about everything, but particularly good results are achieved with the hornado and churrasco.

From New York Times

This is churrasco, Brazilian barbecue, opulent and austere at once, the meat scarcely adorned and tasting only of itself, salt and fire.

From New York Times

Orders of churrasco are placed and picked up at the counter, on plastic trays.

From New York Times

Still, beans and rice are all you need as a backdrop for the churrasco, and are both improved by a spoonful of farofa, a crunchy dust of toasted manioc flour mined with crumbled bacon.

From New York Times