Pollo a la Brasa
“Peruvian rotisserie chicken marinated with cumin, paprika, and garlic, spit-roasted over charcoal to a juicy, smoky finish.”
Garlic
Cumin
Soy Sauce
Lime
Oregano
Black PepperWhere it comes from
Pollo a la Brasa is a quintessential Peruvian dish that has gained international acclaim for its smoky, juicy flavor. Developed in the mid-20th century, this rotisserie chicken is marinated with a unique blend of spices and cooked over charcoal, infusing it with a distinct aroma. The surprising detail is that it is often served with a variety of dipping sauces, elevating the dining experience further.
On the Palate
What goes into it
How it's made
- 1
Marinate chicken with a mixture of spices, including cumin, paprika, and garlic, allowing it to absorb the flavors for several hours.
- 2
Spit-roast the marinated chicken over charcoal, ensuring a crispy skin while keeping the meat succulent.
- 3
Serve hot, accompanied by a selection of dipping sauces like aji verde and mayonnaise.
- 4
Pair with sides such as fries or a fresh salad for a complete meal.
