Pollo a la brasa is Peruvian rotisserie chicken, marinated in soy, garlic, cumin and aji panca then spit-roasted over charcoal, served with aji verde sauce and yuca fries.
Pollo a la brasa was invented in 1950s Lima at La Granja Azul restaurant, where Swiss expatriate Roger Schuler built the first commercial chicken rotisserie. The marinade evolved with Peru's Chinese-Peruvian (chifa) wave to include soy sauce. Peruvian migration to Central Florida accelerated through the 2000s; Pio Pio became Orlando's anchor Peruvian rotisserie in the downtown Lake Eola area. The bird is butterflied or whole, charcoal-roasted 90 minutes, and served with the canonical green herb sauce (aji verde) and yuca frita.
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