Brazil's representative traditional dish, Churrasco. It's a Brazilian cuisine where chunks of meat are skewered onto iron rods, seasoned with rock salt, and slowly roasted. One of its distinctive features is that you can taste the natural flavor of the meat, making it beloved by people worldwide. The birthplace of Churrasco is the southernmost state of Brazil, Rio Grande do Sul.
Ademar Sugisarji do Carmo, the founder of Barbacoa, grew up immersed with Churrasco from his childhood in this region. Following his university graduation, Ademar established three Churrascaria specialty restaurants named "Churrascaria" in the outskirts of São Paulo. It was during this period that he made the decision to expand his business into the Itaim Bibi district, located next to São Paulo's upscale residential area (Jardins).
At that time, Churrascaria was widespread across Brazil. Many of these eateries were situated along highways or in suburban areas, characterized by modest interiors and a pervasive aroma of smoke. The prevalent dining style was the buffet-style "Rodízio," where waiters circulated among tables. However, this service, known as "running skewers," often fell short in terms of attentiveness and refinement.
Ademar believed that venturing into a high-end area required a change in strategy. He conceived a unique concept that offered higher-quality cuisine and meticulous service. Furthermore, he introduced equipment to ensure that smoke and odors wouldn't permeate the restaurant, along with upgrading the interior design and furniture to a higher standard.
The name of the restaurant is "Barbacoa." It originates from the Spanish language, meaning the method of cooking meat and is also the origin of the word "barbecue." Ademar was drawn to its resonance and meaning, he chose it as the name for the restaurant. This is how the upscale Churrascaria "Barbacoa" came into existence.