Pollo A Las Brasas Tapatio appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Pollo a las brasas · Guadalajara
Pollo a las brasas is the Guadalajara spit-roasted chicken, marinated in citrus and achiote, slow-roasted on a horizontal rotisserie and served with handmade tortillas and frijoles charros.
Pollo a las brasas as a Tapatio specialty was popularised by Pollo Pepe, founded December 1979 by Jose Maria Hernandez Sedano and Lucy at Tepeyac and Nino Obrero in Chapalita, Zapopan, and grew into a Guadalajara chain. The chicken is marinated in orange juice, achiote, garlic and oregano, then spit-roasted on a horizontal wood-fired rotisserie. The dish is served with handmade flour tortillas, frijoles charros (beans with bacon and tomato) and grilled onions on the side.