The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, Pollo a la Brasa is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28).
Pollo a la Brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950s at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo).
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It's easy to roast chicken at home with the same Peruvian flavors as the takeout rotisserie version. This is an excellent dish for company and doesn't require much work.
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This is great for when you don't feel like roasting a whole chicken.
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Yuca fries, always cut into thick wedges, are crispy on the outside and soft but densely textured on the inside.
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This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca.Continue to 5 of 9 below.
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Quick and easy to prepare, brightly seasoned with lime juice and salt, salsa criolla is the perfect accompaniment to many dishes.
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No one can resist this moist cake, drenched in cream, topped with billowy meringue and sprinkled with cinnamon?
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Latin America's most famous cookie..Continue to 9 of 9 below.
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