Pollo a la brasa (Rotisserie Chicken) Day
Pollo a la brasa is one of the most emblematic dishes of the Peruvian cuisine. In 2004, the Department of Culture of Peru declared it a Cultural Heritage of the country, and in 2010, the same institution named the third Sunday of July as pollo a la brasa day.
Its delicious flavor and juicy texture make it a favorite option in restaurants and homes. This culinary specialty has its origin in Peru and has transcended borders to become an authentic gastronomic treasure.
Today is Pollo a la Brasa Day! 😍🇵🇪 It's time to honor the most consumed dish in Peru that gathers every weekend thousands of Peruvian families in our country. 📸 dateandoperu (Instagram) #VisitPeru
Publicada por Visit Peru en Domingo, 17 de julio de 2022
Origin of pollo a la brasa
Its history is relatively recent, as its preparation began in the mid-20th century with the arrival of the Swiss immigrant Roger Schuler to Peru. He decided to settle in Chaclacayo (an hour away from the city of Lima) and breed chickens.
However, seeing that the business was not getting the expected results, he decided to cook the birds and for that, he tried several techniques. Until he discovered the charcoal cooking method, which he perfected over time, using only salt to marinate the chicken.
His seasoning was well received by the neighbors in the area, and that is how Schuler decided to open what would be the first chicken restaurant in Peru.
Pollo a la brasa nowadays
As pollo a la brasa gained popularity, its recipe was further perfected. Typical Peruvian ingredients and seasonings were incorporated to enhance its flavor. Huacatay, an aromatic herb widely used in Peruvian cuisine, and ají panca, a type of chili pepper with a distinctive flavor, became key elements when marinating the chicken. These ingredients give it a distinctive and characteristic touch that sets it apart from other chicken preparations around the world.
Crispy French fries and a fresh salad are the ideal accompaniments for this dish. Additionally, a variety of sauces such as mayonnaise, chili, mustard, and ketchup are usually offered to add even more flavor and personalize the experience for each diner.
If you'd taste a Peruvian dish made out of a different kind of potato, it would take you more than 4 years to try them all. #ChallengeAccepted #DiscoverYourselfInPeru #Superfoods
Publicada por Visit Peru en Viernes, 19 de mayo de 2017
Today, there are over 13 000 chicken restaurants throughout Peru, spread across almost every region of the country. From small neighborhood establishments to nationally recognized chains, they represent 40% of the fast food market in the country.
Pollo a la brasa is open to adaptations and variations, making it a versatile culinary option. Adjustments can be made to the seasonings according to personal tastes, and additional ingredients can be added to explore different flavors.
In summary, this is a culinary delight that has conquered the palates of people around the world. Its origin in Peru, its incomparable flavor, and juicy texture make it an irresistible choice for food lovers. Whether in a specialized restaurant or prepared at home, pollo a la brasa is a gastronomic experience worth enjoying.
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