Write a comment
Each year on the third Sunday of July, Peruvians celebrate one of their beloved and most consumed dishes: Pollo a la Brasa, also known as Peruvian chicken or Peruvian rotisserie chicken.
Invented in the 1950s in Lima by Swiss immigrants Roger Schuler and Franz Ulrich, Pollo a la Brasa, soon became popular across the country. Originally only seasoned with salt and cooked in charcoal, today the chicken is marinated in a "secret" mixture mainly comprising vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled on revolving spits over burning charcoals or gas in special Pollo a la Brasa ovens.
Served with French fries, a small salad, and ketchup, mayonnaise and Aji Criollo, the popular Pollo a la Brasa is eaten with the fingers. Peruvian comfort food at its best!
As its special day coincides with the month long festivities for Fiestas Patrias and the National Pisco Day, often all three are celebrated together at gastronmic fairs held aross the country. Additionally, several pollerías (rotisserie chicken restaurants) across the country offer special deals to attract customers.
