The history of Brazilian Churrasco barbeque is lengthy one. It begins in the 17 th century in Sete Povos das Missoes a community created by the Jesuits in Western Rio Grande (which then included parts of Argentina and Paraguay), where indigenous peoples-particularly the Guarani Indians-were housed, cared for and converted. Churrasco barbeque had become a common thread in history of Rio Grande and continued in that role during the third settlement cycled, call “the rancher age”. By now, huge ranches had sprung up,and the cowhands who worked on them had to travel vast distances to herd the cattle. During the weeks and months that they were out on the range, these Brazilian cowboys ate barbequed meat, which was nutritious and easy to make with all the meat at hand. It was at point that churrasco took on the form we recognize today, with a fire pit surrounded by skewers of meat stuck in the ground.

Only in more recent times the Gaucho barbeques start incorporating other cuts, such as sirloin and flank steak. This change came about after a series of innovations of introduced to Churrasco in 20 th century, the choicest cuts were prepared the day before, marinating in wine garlic sauce. This was the origin of today’s very popular rodizio or espeto corrido, as the Gauchos call it (which simply means as continuous serving of different meals), accompanied by the dishes old time. Named after Brazilian bird, Tucano’s is opened in Jakarta , located at Pavilion Arcade Tucano’s brings the festive of big meat with authentic Brazilian style BBQ Churrasco (shoe-HAS- ko) concept. Where restaurants servers provide and endless supply of grilled meat cuts directly to patron’s table. Customers can experience this unique serving style called “Espeto Corrido”, when the waiters will move around the restaurant with the skewers and slicing meat onto the customer’s plate as requested by the famous Tucano’s cue.