Pollo A La Brasa: You Rock My Rotisserie World
So, say you have a craving for rotisserie chicken. What do you do? You go to your local grocery store and get the BBQ, or maybe the Lemon Pepper.
If you make more than $40,000 a year you probably go to Whole Foods instead. Maybe there is a Mediterranean or Middle Eastern joint near your hood that dishes out roasted chicky with a side of hummus and pita bread?
In Los Angeles, CA, our most famous of these chains is Zankou, which I used to like, but no more. Their quality has gone downhill.
Or you may venture to Californian Chicken Cafe; a local chain that serves up a seemingly clean, albeit boring, bird with a variety of healthy and flavorless sides but hey, you feel like you did right by your body.
… or one would hope, because it’s not the flavor that brings you back and let’s agree to always speak the truth between us.
I say NO. Just flat no. Chicken is just too important to squander flavor and settle for second best.
If I want a juicy bird I will forever now go to Pollo A La Brasa; a Peruvian rotisserie chicken joint in Koreatown where they know how to pay respect to their fowl by cooking them slowly over a wood burning spit.
The first thing that you will notice as you arrive at Pollo A La Brasa, (translation: roasted chicken), is the mountainous collection of wood that is piled around the establishment. It literally obstructs the view of the place.
Admittedly Pollo A La Brasa is not easy on most eyes, though I happen to think she is quite beautiful; but I find beauty in imperfection.
It’s a shack, but it’s a colorful shack with character and those are the best kinds of eating-places… for me anyway.
You get maximum authentic ethnic flavor at very little cost and the food is prepared and beloved by the very same people that were raised on the same food.
And it is beautiful where it counts the most.
The chicken is moist, tender and beyond juicy. It has a rich wood smoky flavor. Their spicy Aji sauce that I Pollock‘ed all over my bird was a wonderful addition and kick to an already gigantic FlavorBoner experience.
Round out the meal with some rice and slowly cooked, spicy, marinated black beans and you need nothing more in life, except maybe some fine horchata to wash the flavors back.
Next time you are craving bird, please, do yourself a favor, experiment, and give them a try.