Pollo a la Brasa (Peruvian Roast Chicken) – Kokspotlood

Pollo a la Brasa (Peruvian Roast Chicken) is one of the most popular Peruvian dishes and has recently become a worldwide sensation.

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Green Healthy Cooking	2023-09-06 20:08:54	159,771 Views	View on YouTube View Channel

Pollo a la Brasa | Peruvian Style Chicken

The secret to this recipe is the brine and the spice mix so make sure you prepare the brine ahead of time and let the chicken sit in it for 24 hours.

Born in the mountainous coastal region of southern Peru and raised surrounded by the vibrant spirit of the country Chef Carlos Altamirano developed an innate appreciation for Latin American culture. Working alongside his mother in their kitchen in Lima he began his culinary career as a teenager immersed in authentic Peruvian cuisine. Driven to share the traditions of Peru with the world he moved to San Francisco in 1994. It was in the Bay Area that Chef Altamirano was trained by some of the region’s most renowned and experienced chefs including Reed Hearon of Rose Pistola and Restaurant Lulu; Bob Helstorm of Grand Café and Kuleto’s; Dave and Ann Gingrass of Hawthorne Lane; and Bradley Ogden of One Market Restaurant. With this newfound wealth of experience and his abiding love for Peruvian culture Chef Altamirano set out to build his own culinary empire. In January 2004 Chef Altamirano and his wife Shu Dai opened their very first Peruvian restaurant Mochica on Harrison Street in San Francisco’s SOMA neighborhood. With the chef’s innate understanding of classic Peruvian ingredients and a deep respect for culinary technique the restaurant quickly developed a devoted following for offering an authentic yet contemporary Latin American experience combining Chef Altamirano’s traditional Peruvian upbringing with his elite training. In the fall of 2014 Mochica relocated to a new expanded location in the city’s Potrero Hill neighborhood. Following the success of Mochica the Altamirano family opened Piqueo’s a popular Peruvian tapas bar in Bernal Heights in 2007. They later founded La Costanera in 2009 a contemporary Peruvian restaurant overlooking the Pacific Ocean north of Half Moon Bay California that represents the coastal cuisine of Latin America and was later awarded Michelin stars in 2011 2012 and 2013. The Altamirano restaurant group also owns a group of Peruvian food trucks called Sanguchon which reflect Latin American street food with a modern twist. All are supplied with the freshest ingredients from the family’s rocoto pepper farm Alta Farm in Half Moon Bay California. In June 2015 chef Altamirano opened Parada a warm and approachable restaurant in Walnut Creek that is inspired by the open-air market of his youth in Lima Peru. With fresh cebiches grilled anticuchos (or meat skewers) and a signature rotisserie chicken called Pollo la Brasa Parada is ideal for a la carte or family meals available for both dine-in and takeout. With a commitment to sharing authentic Latin American culture Chef Altamirano creates unforgettable dishes through innovative techniques and the freshest ingredients establishing himself as the acclaimed Bay Area authority on inspired Peruvian cuisine. Portrait by Aubrie Pick