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The New York Times delighted by Peru's Pollo a la Brasa

Pollo a la brasa Foto: Difusión

13:04 | New York (U.S.), Oct. 26.

The New York Times published an article teaching its readers how to prepare Peruvian grilled chicken (Pollo a la Brasa) and suggesting what beverages pair better with this flagship dish.

"Peruvian chicken is worth learning to make at home because few things beat the crackling skin of a home-roasted chicken," the publication reads.

In her article, journalist Melissa Clark pointed out that —although there are several preparation methods— Peru's version is the best known in the United States.

According to the writer, one of the characteristics that make the Peruvian grilled chicken so glorious is the mixture of its unique sauces and spices.

In this sense, the advice Clark gives readers is to split the bird down the middle before roasting, in order to mimic the juiciness of a grill.

Given its great flavor, it should not surprise anyone why this Peruvian dish has become an obsession in the United States.

As is known, Israel welcomed its first Pollo a la Brasa restaurant last January.

(END) RRC/RRC/JAA/MVB

Published: 10/26/2017

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The New York Times delighted by Peru's Pollo a la Brasa

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