churrasco

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chur·ras·co

 (cho͞o-rä′skō, chə-răs′kō)
n.
Grilled meat, especially when cooked on a skewer in Brazilian cuisine and served with chimichurri.

[Brazilian Portuguese, from Argentinian and Uruguayan Spanish churrasco, barbecued cuts of beef, from Spanish churrascar, to toast, grill, barbecue, originally a variant of Spanish dialectal churruscar, probably ultimately from blending of Spanish churrar, to toast (of imitative origin, from the sound of sizzling), Spanish socarrar, to singe, toast (from Old Spanish, perhaps of Basque origin : from Basque su, fire + karra, flame), and Spanish chamuscar, to singe (probably from Portuguese chamuscar, perhaps from Vulgar Latin *sēmiusticāre, to singe, (influenced by Portuguese chama, flame, from Latin flamma; see bhel- in Indo-European roots), from Latin sēmiustus, singed : sēmi-, half, semi- + ustus, burnt, past participle of ūrere, to burn).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
References in periodicals archive ?
Enjoy a buffet of carvings and churrascos (Brazilian barbecue) with salads and desserts, plus unlimited local beers and house wines.
All Ramirez knows about Caitlyn before they arrive at Churrascos, the upscale Latin American restaurant where they will dine Saturday before prom, is that her favorite color is pink and she likes sushi.
Glenn Cordua founder and director of the institute and former operator with brother Michael of restaurants Americas and Churrascos Grill.
Meet Churrascos' Michael Cordua, one of the pioneers of the Nuevo Latino culinary movement that is taking the U.S.
Cordua had always loved to cook, so he took his severance package and in 1988 started a restaurant called Churrascos in a dumpy neighborhood in Houston.
He now has two Churrascos in Houston and a more elaborate eatery near the ritzy Galleria called Americas.
Cordua used that money to open a second Churrascos closer to downtown.
In July 1993, he opened Americas, a souped-up version of Churrascos with Indian-inspired decor on the inside ("looks like it was done by Picasso on drugs," one reviewer said) and daring food on the plate, such as taquitos filled with bacon-wrapped quail, mushrooms and chiles, giant shrimp sauteed with cachaca-laced butter, and, to top it off, dulce de arroz asturiano, a rice-pudding souffle in a carmelized coconut basket.
A Churrascos he opened in Chicago in 1997 to rave reviews closed down after eight months when a local operating partner backed out.