The origins of this dish place Santa Clara as the district that in the 1950s saw the birth of Pollo a la Brasa. Roger Schuler Swiss migrant settled in this area of โโLima as the inventor of Brasserie and Franz Ulrich as the creator of the particular rotary oven that allowed cooking several chickens at the same time in the renowned country restaurant La Granja Azul. The dish consists of previously macerated chicken (in a dressing of black beer, rosemary, huacatay, salt, pepper, sillao, cumin, hot pepper, etc.) and baked in the heat of the embers in a special oven that turns the animal over its own axis, receiving uniformly the heat of the embers. It is accompanied by French fries, vegetable salad, as well as mayonnaise, mustard and ketchup, and chili sauce known as chili pepper as a complement. The whole chicken is offered to the public or in portions of a room for individual consumption. To obtain the portions, the whole chicken is divided by two cuts, one longitudinal and the other transversal. From the mentioned cuts four prey (two breasts and two legs) are obtained. Grilled chicken is a Peruvian cultural icon. The National Institute of Culture of Peru, through a directorial resolution, recognized grilled chicken as the National Cultural Heritage. In 2010, it was determined that in Peru more than 371 million units of this dish were sold, which would amount to approximately 100 million dollars. #Foodies #lanthorne #peruvianchef #chefperuano #marcaperu #peruviantravel #cheftravel #peruano #chickenbrasa #polloalabrasa #peruvianfood #pollo #lastdaysonlima #peru #limaperu #polleria (en Lima, Peru) https://www.instagram.com/p/Byn_IGolX4p/?igshid=zj1p15oyfyod
