Every year on the third Sunday of July Peruvians celebrate one of their beloved and most consumed dishes: Pollo a la Brasa.
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 consisting of 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 sauce, the poplar Pollo a la Brasa is eaten with the fingers. Peruvian comfort food at its best!
As part of the celebrations in honor of Peru’s famous chicken dish, several pollerías (rotisserie chicken restaurants) across the country offer special deals to attract customers.