Peruvian food is a topic Peruvians love to bring up. Our food is so rich and vast like our country, but among the variety of dishes in Peruvian food, one of the most cherished and consumed dishes for Peruvians is the “pollo a la brasa.” (Blackened chicken)
Whether you’ve already tasted it or just heard of it, this delicious dish will make you appreciate every juicy bite. Let’s explore the history, cooking secrets, and cultural importance of this Peruvian treasure. After this article, we’re sure you’ll love this dish as much as Peruvians do!
A Brief History: From Farm to Fame
El Pollo a la Brasa has humble beginnings. A Swiss immigrant living in Lima, Peru created it in the late 1940’s. Schuler was a farmer back then, raising chicken to sell it later. Schuler tried to increase his profits, and that’s why he started to cook chicken, trying different methods to make it tasty.
Suddenly, he noticed something curious. He unusually saw his employee cooking chicken: She was using charcoal, and she marinated the chicken with salt. Schuler talked to his engineer friend, Franz Ulrich a way to cook chicken more efficiently, so he created an oven with a special rotating system.
The invention was initially called “rotombo”, which became the heart of this lovable dish. Later, on February 5th, 1950, “La Granja Azul,” (The blue farm) the first “polleria” (Pollo a la Brasa restaurants) of history opened its doors. This revolutionary idea proved to be successful: This tender chicken was selling like hotcakes.
To season the chicken, Schuler used simple but flavorful Peruvian native spices, creating a marinade that gave the dish its signature smoky, herby, and slightly spicy taste. At first, this dish was considered a luxury and was mostly enjoyed by Peru’s upper class.
But as its popularity grew, pollerías, began popping up everywhere. El Pollo a la Brasa became a beloved food for people of all backgrounds. As of 2024, there are more than 13,000 ”pollerias” around Peru, and this number keeps growing year after year.
The Secret to the Flavor: Spices, Smoke, and Tradition
The Marinade: Although the original recipe uses salt only, some pollo a la brasa restaurants use ingredients such as garlic, cumin, black pepper, paprika, soy sauce, vinegar, or lime juice. Some other restaurants have more daring options for the marinade such as chicha, huacatay, black beer, rosemary, some pisco, etc.
The chicken must rest in the marinate for hours, or some say that’s even better to leave it marinated all night. Although the dish’s name is masculine “pollo”, for the preparation, cookers use female chicken, as they are more juicy and tenderer.
The Rotisserie: The magic happens when the cook roasts the marinated chicken slowly over open flames or hot charcoal. The constant rotation ensures the meat cooks evenly, while the open fire adds that irresistible smoky flavor. The skin becomes golden and crispy, while the meat stays juicy and tender.
The Wood or Charcoal: Traditional pollerías often use specific types of wood, like eucalyptus, to enhance the aroma and flavor of the chicken. This small detail makes a huge difference.
A meal with all the fixings
In Peru, El Pollo a la Brasa isn’t just about the chicken—it’s a whole experience! It’s typically served with:
French fries: Crispy and golden, these fries pair perfectly with the juicy chicken. A pollo a la brasa dish next to perfectly cooked french fries made from Peruvian potatoes is the perfect match.
Salad: A simple side of lettuce, tomato, and cucumber balances out the richness of the chicken. Some restaurants offer other veggies such as carrots, beetroot, or olives. Especially in mid-rate pollerias, you can expect “aguadito” a hearty soup made of offal, vegetables, and Peruvian spices.
Sauces: No Peruvian meal is complete without “salsas”. The more salsa variety a restaurant has, the better. For example, some restaurants have more than one type of mayonnaise and “aji”, a spicy sauce made of Peruvian chili.
Of course, you can also find the most popular ones, such as ketchup and mustard sauce. This hearty combo makes for a satisfying, flavorful meal that’s perfect for sharing with family and friends.
Why It’s Loved Around the World
Today, El Pollo a la Brasa has become a sensation not only in Peru but also worldwide. Polleras can be found in Europe, Asia, and the United States, and they are gaining more adepts daily. But what’s the secret to its universal appeal?
Comfort Food: The smoky, savory flavors remind many people of barbecues and home-cooked meals.
Affordable and Filling: It’s a meal that satisfies hunger without breaking the bank.
Cultural Connection: For Peruvians living abroad, El Pollo a la Brasa is a delicious reminder of home.
Cheap Option: In Peru, this dish is available in the most humble neighborhoods to top-rated restaurants around the country. Although its price has increased a little it is still affordable for almost all Peruvians.
Fun Facts About El Pollo a la Brasa
National Dish: In Peru, El Pollo a la Brasa is so beloved that it has its own day! Every year, the third Sunday of July is celebrated as Día del Pollo a la Brasa.
Record Breaking: Peru holds the Guinness World Record for the largest serving of rotisserie chicken, weighing over 3,200 pounds!
Cross-Cultural Influence: While it is distinctly Peruvian, El Pollo a la Brasa has inspired variations worldwide. In the U.S., it is often served with corn, plantains, or even rice and beans.
Homemade Pollo a la Brasa
While visiting a pollería is the best way to experience authentic El Pollo a la Brasa, you can try making it at home! Here’s a simple recipe:
Ingredients:
1 whole chicken
4 garlic cloves (minced)
2 tbsp soy sauce
1 tbsp white vinegar
olive oil to taste
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
Juice of 1 lime
Instructions:
Mix all the marinade ingredients in a bowl.
Rub the marinade all over the chicken, making sure to get it under the skin.
Let the chicken marinate for at least 4 hours (overnight is best).
Roast the chicken in a rotisserie oven or a regular oven at 375°F (190°C) for about 1.5 hours, basting it occasionally with the juices.
Serve with fries, salad, and sauces. Although the flavor may change a little bit, you’ll enjoy this version of “pollo a la brasa.”
The Star of Peruvian Food
Pollo a la Brasa is more than a dish for Peruvians, it’s a symbol of Peruvian culinary heritage. Since it’s available for people of all kinds of budgets, pollo a la brasa shows how can unite people. If you haven’t tried it yet, what are you waiting for?
Viagens Machu Picchu encourages you to try this and more dishes in our variety of Peruvian cuisine. We also encourage you to visit our country, where you will not only discover these and more dishes, but also culture, traditions, adventure, and more. Contact us to start the beginning of an adventure of a lifetime.
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