Pollo+a+la+Brasa

= Pollo a la Brasa =

Pollo a la Brasa is a popular Peruvian dish that contains chicken. Pollo translates to chicken, and brasa directly translates to embers. This name is fitting because the chicken is typically blackened and grilled or roasted. Pollo a la Brasa is actually just the peruvian version of pollo a la spiedo.

This dish was developed in Peru in the 1950s by two men named Roger Schuler and Franz Ulrich. These men were actually from Switzerland and were residing in Peru. Schuler was in the hotel industry and created a way to cook the chicken. Once perfected, the first version of the dish named Granja Azul was released in a restaurant in Santa Clara in Lima. Primarily, the consummation of this dish was limited to wealthy people. Now, it is available to just about anyone for about 15 sols (or just under five dollars).

The chicken is first marinated. Then it is marinated with only salt and cooked on top of charcoal and served with fries. Additionally, it is served with a mayonnaise based sauce that goes by the name ají. This is a popular dish and can be found all over Peru.

By: McKayla Holmes