Peruvian Chefs Love their Pollo A la Brasa
The gaucho parrilladas prepared by campfire on the Argentine pampas and Mexican fajitas sizzling over cast iron skillets are known around the world. The Portuguese for their part are justly proud of their bife na pedra, which is a piece of prime raw beef served at your table next to a red-hot stone that you press pieces of the beef against and eat when the beef is cooked to your liking. However, ask any Peruvian or anyone who has had an opportunity to taste Pollo a la Brasa and the verdict will be unanimous: it beats everything else. Peruvian chefs fashion their own special blends of the dozen or so traditional spices that make up the marinade for the chickens before they are roasted. A special oven is used to roast the chicken and it is served piping hot along with french fries and a special sauce seasoned with “aji” that is native to Peru.