Omira Grill's cuisine is derived from Rodízio (pronounced [?o'd?iziu] in Brazil, a style of restaurant service where, for a fixed price, waiters bring samples of food several times throughout the meal, until the customer signals that they have had enough. In churrascarias or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a skewer, on which are speared various kinds of quality cuts of meat, most commonly local cuts of beef, pork, or chicken. Chef Michael Gerard, Omira Grill's product designer, executive chef and culinary educator, is renowned the world over for his Brazilian BBQs and wood fired ovens of uncompromising quality. Gerard’s approach expands on the age-old tradition of Brazilian BBQ. “I like to dig deeper into the spices which comprise our ethnic diversity here in America”. Preparing regional favorites, like lamb with North African spices, tri-tip with Santa Maria seasonings, Tokyo style BBQ, Buffalo wings, St Louis-style ribs with BBQ sauce, are some of the ways we are putting a new spin on rotisserie cooking. Our focus is to take the best cuts of meat and individually skewer and cook them on the Brazilian Churrasqueira. We use only locally raised New Mexico beef, lamb and pork and hand cut the meat daily.