The Peruvian-style rotisserie chicken has become quite popular in the US, Spain, Mexico, Chile, Argentina and Japan, thanks to its unique seasoning and the delicious sauces and side dishes that accompany it.
According to the Peruvian Poultry Association (APA), over 50 percent of Peruvian diners choose the rotisserie chicken over seafood, fast-food and chifa (Peruvian-style Chinese food) meals.
As part of today’s celebrations, several pollerías (rotisserie chicken restaurants) in the country are offering special deals to attract customers, especially families, looking for a tasty Pollo a la Brasa.
More than 60 years ago, Swiss immigrant Roger Schuler came up with the idea of cooking chicken on a spit roast with charcoal and wood underneath at his farm in Chaclacayo, a town outside of Lima.
His friend and business partner, Franz Ulrich, invented a special oven that could spit roast eight chickens at once, which they called “Rotombo,” and in 1950 Schuler opened up “La Granja Azul,” the first Pollería and still serving today.