When you live in Peru, every weekend seems to bring up the question, “Shall we go out for pollo?”
Of course, it's much more than just a chicken dish. It means going to a restaurant that serves Pollo a la Brasa.
It’s a dish made by slowly roasting a whole chicken as it turns on a special rotisserie. The fragrant, crispy skin and juicy meat are irresistible.
It may be close to the feeling in Japan of saying, “It’s the weekend, so why don’t we go out for yakiniku?” Pollo a la Brasa is truly Peru’s national dish, and an essential part of gatherings with family and friends.
A very simple name
“Pollo” means chicken, and “a la brasa” refers to food slowly grilled over fire, so the name simply means “slowly roasted chicken.”
Just as the salchipapa I introduced in my previous article literally meant “sausage and potatoes,” this dish also has a very straightforward name.
Peru has many dishes with names that are just as direct. For example, “arroz con pollo” means “rice with chicken.” At first, you might think, “Well, that's exactly what it says!” But many Peruvian dishes are nothing like what their names might lead you to expect. Unless you do a little research beforehand, you could end up staring at your meal and thinking, “What is this?”
The secret is in the marinade
It looks like a simple roast chicken, but each restaurant has its own original flavor.
The chicken is thoroughly seasoned in a special marinade made with ingredients such as soy sauce, garlic, cumin, and black pepper, then roasted slowly over time. The skin is crisp and fragrant, while the inside is surprisingly juicy.
Even when it's the same Pollo a la Brasa, the flavor varies from restaurant to restaurant. Everyone has their favorite restaurant, and it's common for people to enthusiastically debate which one serves the best Pollo a la Brasa. In many restaurants, one serving is a quarter of a whole chicken. When you order it, you'll be asked, “Would you like the leg (pierna) or the breast (pecho)?” It may be a little confusing at first.
The chicken is not the only star
Pollo a la Brasa almost always comes with a large serving of French fries and salad.
On top of the chicken, people pour on generous amounts of ketchup, mayonnaise, and ají (chili sauce). In Peru, it is normal to pour on plenty of seasonings, so it may be a little surprising the first time you see it.
A national dish with its own special day
In fact, the third Sunday of July is designated as Pollo a la Brasa Day. Of course, I made sure to enjoy the dish on that day, too.
Many families headed to Pollo a la Brasa restaurants that day, and every place was bustling. It may be a little like the Japanese custom of eating eel on the Day of the Ox in midsummer.
The fact that it even has its own commemorative day shows just how much Peruvians love Pollo a la Brasa.
Peruvians’ classic choice for special occasions
For birthdays, family gatherings, soccer-watching parties, and all kinds of occasions, people very often say, “Let’s have pollo today!”
Just as many Japanese people order sushi or pizza for family gatherings or get-togethers, many households in Peru order Pollo a la Brasa.
If you want a taste of everyday Peru
If the salchipapa I introduced last time is a classic late-night junk food, Pollo a la Brasa is a weekend feast to share with the whole family. Birthday celebrations, soccer matches, gatherings with relatives—whatever the occasion, Pollo a la Brasa is always there, at the heart of everyday life in Peru. If you ever have the chance to visit Peru, be sure to stop by a popular pollo restaurant. Enjoy perfectly roasted chicken with a generous helping of French fries, customizing each bite with your favorite sauces. Because it is so simple, you find yourself wanting to eat it again and again. Perhaps that is exactly why Pollo a la Brasa is so beloved in Peru, beloved enough to have its own special day.
Well, here’s where I say “Adios!”
