Brazilian Barbecue Needs to Be More than A Good Copy of the American One, Says the Creator of Churrascada

'It is time for us to find a Brazilian identity for the barbecue'

Next Saturday, 3,000 people, who paid R$550 each, will gather in a warehouse complex on Avenida Henry Ford, in the neighborhood of Mooca, to eat barbecue until they get sick of it at the Churrascada event in São Paulo. As has been the case since 2015, the American barbecue, the most popular technique among barbecue lovers, promises to be one of the highlights of the event.

But those who look more closely will see that new winds are blowing the flames of the Churrascada, a trend that was already visible in recent editions and appears to be gaining more attention now.

Antônio da Conceição will be there, preparing the smoked meat from Maragogipe (Bahia), and the southern Fabricio Goulart, will be roasting shoulder steaks in the 'ditch' barbecue, a centuries-old method that still lives on in the pampas (RS).

As well as Maíco dos Santos, brought from Alter do Chão (Pará) and in charge of displaying the Amazonian piracaia, fish roasted in moquém. To prepare the menu with a typically brazilian accent, Gustavo Bottino, creator of the festival, made good use of the interruption of the event during the Covid pandemic to dive into the research of techniques used by the native peoples of the Americas. "I think these techniques have the potential to become a new trend. It's time to find a true Brazilian identity for the barbecue", he says.

Translated by Cassy Dias