The famous Brazilian barbecue, called 'churrasco' was born in the Brazilian state of Rio Grande do Sul, when a pioneering cattle farmer decided to grill meat on wooden skewers over a fire, seasoned exclusively by coarse salt. While barbeques are often hosted in homes, grilled meat restaurants have truly earned Rio its fame. The 'rodízio' (rotation) system is what lends Churrascarias their unique character and appeal - a continual stream of succulent meat cuts are brought to customers' tables and sliced before their eyes, accompanied by a vast array of side dishes, salads, pastries, and sushi.

The Portuguese first introduced chickens to Brazil in the early 20th Century and early aviculture in the country was known as 'frango caipira', meaning 'rustic chicken'. Today, Brazil is one of the largest exporteres of chicken meat in the world. All across Rio, one can find evidence that Cariocas are well-versed chicken chefs and consumers, and have perfected the art of fillings, as well as expertly grilled cuts. Walking past bars and shops, residents and visitors are regularly greeted by the rich and tantalising smell of spit-roasted whole chickens.