Pollo a la Brasa

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Lima, Peru

Pollo a la Brasa Lima Reviews

Nana_gincin Nana_gin…
71 reviews
Pollo a la Brasa - Delicioso patrimonio cultural Jul 21, 2014
En el 2009 el Ministerio de Agricultura del Perú declaró cada tercer domingo de Julio como día para celebrar el sabor y bondades del Pollo a la Brasa, un plato nacional que se ha convertido en un producto gastronómico de bandera y reconocido como "Patrimonio Cultural de la Naciòn". Debido a su popularidad incluso ha sido incluido en el cálculo de la canasta familiar.

El Pollo a la Brasa nace en los años 50's cuando Roger Schuler, creador del plato, abre en sociedad con Franz Ulrich el restaurant "La Granja Azul" (19 Dic. 1948) en Chaclacayo, localizado a 20 Km de Lima y de camino a la sierra, donde por entonces la aristocracia limeña tenía sus fundos y residencias de invierno (Chaclacayo tiene clima seco y mientras en Lima hace frío, Chaclacayo tiene sol). A partir de 1957 se fueron abriendo, poco a poco, restaurantes en Lima donde se preparaba el Pollo a la Brasa, logrando masificar su consumo.

Este jugoso pollo, de piel dorada y alitas crujientes, se aliña con una mezcla de sal, romero, comino, sillao (salsa de soja), pimienta negra molida, cerveza negra, vinagre, ajo molido y aji panca molido, se deja marinar mínimo por tres horas y luego se ensarta en la varilla y se lleva a las brasas del carbón, haciendo girar al ave para que dore parejo. Se sirve acompañado de papas fritas, ensalada de verduras, crema de ají y otras salsas como mayonesa, ketchup y chimichurri. De beber, pues se acompaña con lo que más le guste, en casa preferimos nuestra infaltable chicha morada.

Ojo, no es comida chatarra, todos los productos son frescos y naturales y tampoco engorda ya que al "abrasarse" colgado en la varilla, el pollo pierde toda su grasa. Otro tip más, de preferencia que el pollo sea hembra (gallina super joven) ya que es más blanda y jugosa.

Actualmente hay franquicias de Pardo's Chicken, "La Caravana" y otras en Chile, Estados Unidos, España y se ha llegado a Japón y China, poco a poco la "invasión" avanza. Ñam ñam ... alguien quiere?

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On 2009 the Ministry of Agriculture of Peru declared every third Sunday in July as a day to celebrate the flavor and goodness of the "Pollo a la Brasa" (Grilled Chicken), a national dish that has become a banner gastronomic product and recognized as "Cultural Heritage of the Nation". Due to its popularity has even been included in the calculation of the "familiar basket".

The Grilled Chicken was born in the 50's when Roger Schuler, creator of the dish, opened in partnership with Franz Ulrich the restaurant "La Granja Azul" (December 19, 1948) in Chaclacayo, located 20 km from Lima and on the way the highlands, where the aristocracy of Lima then had their farmers and winter residences (Chaclacayo is dry and while in Lima is cold Chaclacayo has sun). From 1957 were opened gradually other restaurants in Lima where prepared Grilled Chicken, achieving its massively consumption.

This juicy chicken, with golden skin and crisp wings, is seasoned with a mixture of salt, rosemary, cumin, sillao (soja sauce), ground black pepper, dark beer, vinegar, garlic and ground aji panca, is marinated minimum for three hours and then strung on the rod and placed over the coals, turning the bird to brown evenly. Served with fried potatoes, fresh salad, aji cream and sauces like mayonnaise, ketchup and chimichurri. To drink, combines well with that you like, at home we prefer our inevitable chicha morada.

No, is not junk food, all products are fresh and natural, not fattening because as the "burn" hanging on the rod, chicken loses its fat. Another tip more, preferably the chicken is female (hen super-young) as it is more tender and juicy.

Currently there are Pardo's Chicken, "La Caravana" and other franchises in Chile, USA, Spain and has come to Japan and China, gradually the "invasion" progresses. Yum yum ... someone wants?
El pollo, las papas, la ensalada y…
Uhmmmm! ..doraditooo!
Aji cream.
When we arrived...
9 / 9 TravBuddies found this review helpful/trustworthy
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Nana_gincin says:
Friend Cicie, then you have to please the "tooth" :P :P
Posted on: Aug 01, 2014
cicie says:
Congrats Nana..your review ..your food make me always stay hungry.
Posted on: Aug 01, 2014
Nana_gincin says:
Jim, say you thanks is not enough, but you know what meeans...THANKS!
Posted on: Jul 28, 2014
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