Rodízio (pronounced [ʁoˈdʒiziu] in Brazil, is a style of restaurant service in Brazilian restaurants. One pays a fixed price (preço fixo) and the waiters bring samples of food to each customer at several times throughout the meal, until the customers signify that they have had enough. In churrascarias, servers come to the table with knives and a skewer, on which are speared various kinds of meat, most commonly local cuts of beef, pork, or chicken. There are other rodízio style restaurants, such as ones serving pasta or pizza rodízio, where various pizzas are brought on trays. Rodízio style sushi restaurants are also common.
Foods served at a churrascaria often include:
- Filet mignon chunks wrapped in bacon
- Turkey chunks wrapped in bacon (these two are usually two-bite sized)
- Sirloin steak (cut semicircular and served in slices)
- Roast beef (served like sirloin steak)
- Rump Cover (called Picanha in Portuguese)
- Beef short ribs
- Pork ribs
- Chouriço or some other spicy Iberian pork sausage
- Chicken hearts
- Grilled dark-meat chicken
- Grilled pineapple or banana (meant as a palate cleanser between courses)
Most rodízio courses are served right off the cooking spit, and are sliced or plated right at the table. Sometimes they are accompanied with fried potatoes, fried bananas, collard greens, black beans, and rice (served buffet style).
In many restaurants, the diner is provided with a colored card, red on one side and green on the other. Accordingly, the servers will only bring more meat if the card is flipped to the green side.