Pollo a la Brasa Day: Discover how Peruvians celebrate this iconic dish

The love for Pollo a la brasa (chicken roasted over charcoal, wood, or gas on a rotisserie) knows no borders, as it has found its place in kitchens and hearts worldwide.

Young and old, Peruvians and foreigners alike, enjoy a succulent Pollo a la brasa, one of the most emblematic dishes of Peruvian gastronomy. As a cultural heritage of the country, it has its own day of celebration: the third Sunday of July every year.

This special day not only pays tribute to a delicious and popular dish but also celebrates a culinary tradition that dates back many years and has conquered the taste buds of millions. Among the embers and French fries, we invite you to learn more about this Peruvian delicacy.

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A TASTY TRIP BACK IN TIME

Traveling back several decades to the 1950s, we find the origin of Pollo a la brasa. A Swiss visionary named Roger Schuler, along with his partner Franz Ulrich, transformed a humble chicken into an exquisite delicacy in the district of Santa Clara, Lima.

With their innovative rotary oven, these pioneers not only created a dish but ignited a flame that quickly spread throughout Peru. The Pollo a la brasa, with its golden, crispy skin and juicy meat marinated to perfection, became a beloved delicacy accessible to everyone.

THAT SECRET YOU SHARE WITH ME

The secret of Pollo a la brasa lies in its marinade and cooking method. The marinade typically includes ingredients such as garlic, cumin, salt, pepper, aji panca pepper, black beer (if desired), and other seasonings. The chicken is then left to marinate for several hours, allowing the flavors to permeate deeply.

Cooking is done in a rotary oven, as tradition dictates, which not only cooks the chicken evenly but also gives it its characteristic smoky flavor. The constant rotation ensures that the chicken remains juicy, while the heat from the charcoal or wood gives the skin a crispy texture.

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THE PERFECT SIDE DISH

Pollo a la brasa is usually served with French fries and salad, forming its classic combination. The fries are typically thick-cut and fried to crispy perfection. The salad, which includes lettuce and superfoods like tomato, carrot, and other vegetables, adds freshness and balance to the meal. The Pollo a la brasa is further enhanced with sauces such as mayonnaise, ketchup, mustard, or chili.

As if that were not enough, pairing Pollo a la brasa with a classic Pisco Sour or a refreshing glass of chicha morada is an excellent way to enjoy these icons of Peruvian gastronomy. As we Peruvians say: ¡ya para qué más! (what more could you ask for!)

"MOSTRITO" AND OTHER FLAVORS

Just as everything in life evolves, so does Pollo a la brasa. In recent years, new trends have emerged, bringing a refreshing twist to this beloved dish.

One such trend is the "mostrito," a delightful combination of classic chaufa rice and Pollo a la brasa. It is an otherworldly experience that you simply have to try.

Given Peru's rich blend of regional flavors, another popular side is patacones. Made from green bananas, these crunchy treats are excellent side to Pollo a la brasa and are served similarly to French fries.

A special mention goes to Peruvians living abroad who consider Pollo a la brasa a taste of home. Sharing this dish with friends and family, the Pollo a la brasa becomes an ambassador of Peruvian culture, spreading warmth and tradition internationally.

Pollo a la brasa Day is a celebration that honors an icon of Peruvian gastronomy. Every third Sunday of July, Peruvians gather to enjoy this exquisite national dish, celebrating an essential part of our identity and culinary culture.

Photograph: Shutterstock