Fogo de Chão (literally "fire on the ground") is the name and symbol of this famous barbecue-style restaurant (rodízio), a reference to the origins of churrasco, when gauchos learnt that cooking cuts of beef on wooden spits around a fire on the ground transformed a simple piece of meat into a delicacy. The animal, the cut and the skill of the roasting chef are the three key elements in preparing a good churrasco. At Fogo de Chão, Angus is the beef of choice, the chefs are hugely experienced and the service just perfect.