Brazilian Churrasco Recipes

Brazil puts its meat on a skewer, drives it into a coal fire, and rotates it until the fat runs down the outside and the crust turns gold. Picanha is the king — a thick fat cap over deeply marbled rump, salted with coarse rock salt and nothing else. Fraldinha, costela, linguiça, and frango round out the espeto. I’ve traveled to São Paulo, Rio, and the gaúcho country of Rio Grande do Sul where churrasco is more culture than cuisine. Here’s what I brought back.