El pollo a la brasa
Pollo a la brasa: the iconic dish of Peruvian cuisine
Pollo a la Brasa is one of the most representative and beloved dishes of Peruvian cuisine. According to the 2024–2025 Taste Atlas ranking, it holds the 37th spot among the 100 best dishes in the world. In 2024, it was also recognized as one of the top 10 best-tasting chicken dishes globally. Additionally, Lima, the capital of Peru, was selected as one of the top 100 cities in the world for food.
What is Taste Atlas?
Taste Atlas is a culinary guide founded in 2015 by Croatian journalist Matija Babic and based in the United States. It ranks the world’s best dishes and food destinations based on expert opinions and culinary testing.
Origin and history of pollo a la brasa
The origin of Pollo a la Brasa dates back to 1949, around 70 years ago, when two foreigners, Roger Schuler and Franz Ulrich, created the recipe in Santa Clara, Peru. Initially, the chicken was cooked simply with salt in a rustic charcoal oven. Over time, the recipe evolved to include a blend of spices such as vinegar, rosemary, pepper, chili, and dark beer, resulting in a unique and unmistakable flavor.
Innovation in cooking
The first restaurant dedicated exclusively to this dish was Granja Azul, opened on February 5, 1950, by Roger Schuler in Lima, starting with just three tables. To meet growing demand, Franz Ulrich designed an innovative charcoal oven capable of cooking around 60 chickens at once, using a rotation system inspired by the movements of the solar system. This allowed for faster production without compromising quality.
Granja Azul today
Granja Azul, founded on February 5, 1950, by Roger Schuler in Lima, is considered the birthplace of Pollo a la Brasa and one of the most iconic restaurants in Peruvian gastronomy. It began as a small establishment with just three tables in the Santa Clara district but quickly gained popularity thanks to the quality and unique flavor of its chicken, prepared with the revolutionary charcoal oven designed by Franz Ulrich. This oven could cook up to 60 chickens simultaneously, using a solar system–inspired rotation mechanism that ensured even, juicy cooking.
Over the decades, Granja Azul became a culinary landmark, not only in Lima but throughout Peru, expanding to districts such as El Polo, San Isidro, and Km 40 of the South Highway. Its success helped spread Pollo a la Brasa as one of Peru’s most popular and internationally exported dishes, attracting both local and foreign tourists. Granja Azul is more than just a place to enjoy this dish—it’s part of the history and evolution of Peruvian cuisine, preserving a recipe and tradition that has withstood the test of time and culinary trends.
How pollo a la brasa Is served
Pollo a la Brasa is usually served with French fries and a fresh or cooked vegetable salad. It's commonly accompanied by “zarza,” a mildly spicy sauce made with yellow chili and oil, along with mayonnaise and other sauces depending on personal taste.
Pollo a la brasa day
Pollo a la Brasa is not only a staple at Peruvian tables but also a symbol of national identity and pride. In recognition of its cultural significance and popularity, Pollo a la Brasa Day is officially celebrated on the third Sunday of July each year. On this day, restaurants and rotisserie chicken shops (pollerías) across the country organize promotions, events, and activities to honor this culinary gem. It’s a day when families and friends come together to enjoy this dish with its traditional sides and celebrate Peru’s rich culinary heritage. The celebration also supports the poultry and tourism industries, as Pollo a la Brasa is a major draw for international visitors eager to taste the best of Peruvian cuisine.
Pollo a la Brasa Recipe
Ingredients:
1 tsp ground cumin
1 tsp ground black pepper
1 tbsp mustard
115 ml dark beer (half a personal bottle)
2 tbsp red vinegar
2 tbsp soy sauce (sillao)
1 tbsp ají panca (Peruvian red pepper) paste
1 tbsp minced garlic
1 whole chicken (approx. 1.6 kg), cleaned and gutted
Salt
Preparation
In one bowl, mix cumin, black pepper, and 1 tbsp of salt. Set aside.
In another bowl, mix mustard, dark beer, vinegar, soy sauce, ají panca, and garlic. Combine with the dry mixture.
Place the chicken in a deep roasting pan and pour the marinade over it. Refrigerate for 12 hours, occasionally turning the chicken so all sides are evenly coated in the marinade.
Preheat the oven to 180°C (356°F) and roast the chicken for 45 to 50 minutes.
Remove from the oven, cut into quarters, and serve.
Pollero-Style Ají Sauce Recipe (600 ml)
By Chef Roberto Mamani
Ingredients
200 grams yellow chili peppers (ají amarillo)
15 grams peeled garlic
1 sprig of huacatay (only the leaves)
30 ml white vinegar
7 soda crackers
50 ml oil
100 ml mayonnaise
12 grams salt
Preparation:
Blend all the ingredients together. Add salt gradually and adjust to taste until the desired creaminess and balance are achieved.
Expert Tip:
You can store this sauce in a sealed container; it will last several days and pairs well with other dishes.
SOURCES
El COMERCIO PERU
INFOBAE