Pollo a la Brasa [SEP] country of origin
Pollo a la Brasa
Pollo a la brasa, also known as blackened chicken or rotisserie chicken in the United States and charcoal chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and chifa. The dish originated in the city of Lima in the 1950s. It is also popular in Colombian and Brazilian cuisine. 
It is a rotisserie chicken dish that is a Peruvian version of "pollo al spiedo" It was
Chicharrón ", "Lechón", "Pavo", "Pollo a la brasa", "Lomo saltado clásico", "butifarra", "pollo playero"
- Special "sanguches": "Lomo saltado Pasquale", "Pavo anticuchero", "Lomo apanado a lo pobre", "Apanado pollero (pierna o pehuga)", "Saltado Vegetariano al wok", "Papa frita amarilla", "Camote frito", "Choclo limeño", "Choclo criollo"
Two of Pasquale's