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South American Food Q&A






Q.  If choose to go for Rodizio, what are the odds I can order a la carte?

Q.  Why is Argentina known for its beef vs. other South American countries?

Q.  What is a Passador?






Q.  My boyfriend wants to take me to a Brazilian restaurant, but I'm not a big eater.  Your site says that you ate at a place that just offered a buffet, but is that the case everywhere?  I'd rather just order one thing.


A.  You're probably out of luck.  Most Churrcasco restaurants offer just the choice of full rodizio buffet (with salad bar), or just salad bar only.  Some will give you the choice of ordering side dishes, while others will simply bring them all out to you.  I recommend on the day you go for this, that you skip lunch, or work out, or do whatever it is that works up an appetite for you.  You'll be glad you did.



Q.  Argentina is known for its beef, but don't other South American countries also have good beef?  Brazil has a lot of land, right, so wouldn't that be good for grazing?


A.  Other South American countries do have great beef, and other more exotic meats available (guinea pig anyone?  Go to Peru.).  In Argentina, though, cattle ranching is a way of life, as is grilling, and has been since the pampas was settled more than 200 years ago.  Just as Argentina has its parrillas (beef grilling restaurants), Brazil has similar beef havens, such as churrascarias.  It's so much a part of the Argentine culture, though, men shout catcalls like, "Que lomo!", which can translate to, "What wonderful thighs!" but also, "Nice filet of beef!"  If you're on your way back from the butcher, you might have to clarify whether the catcaller is complimenting you or your produce!



Q.  What is a Passador?


A.  A Passador is a 'meat waiter'-- someone you'll see a lot of in a Brazilian Churrasco or Argentinian parilla restaurant.  These men will go from table to table, weilding 'swords' bearing different cuts of grilled meat.  They'll carve it straight from their 'sword' or 'rodizio', onto your plate.  Once the meat is too pink inside, they'll bring it back to the grill for more cooking, and will bring out a different cut to everyone.









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