Churrasco (barbecued) arrived in Brazil during the 17th century, along with the Sete Povos das Missões — a society founded by Jesuits in the Rio Grande to bring together indigenous people with the mission of catechizing them. However, this community was devastated in 1768, leaving an example of the community as a witness.
The herds raised by them, unowned after the war, conquered the area and multiplied, becoming a wealth to be enjoyed in the region — a colony that thrived in search of gold. Consequently, they began to be hunted, becoming the residents’ simple meal, which consisted of a slice of fresh that was roasted in the heat of the fire and seasoned with a handful of ashes.
Consequently, the barbecue was incorporated into the history of Rio Grande do Sul and continued in this role for many years until reaching the “civilization of the rancher.” This means that men went to distant places in search of cattle, touring for days, weeks, and even months, whose diet consisted only of barbecue. It is quick to prepare and very healthy. Also, the traditional gaucho barbecue was made in the ground fire on meat skewers buried in the soil next to the embers.