Wednesday, April 13, 2011

Step by step: how to make Peruvian Pollo a la Brasa

Step by step: how to make Peruvian Pollo a la Brasa.It is one of the dishes most frequently consumed by Peruvians and has become a cult object in Peruvian cuisine

Loved by many, eat it by everyone, the grilled chicken is one of the most famous dishes of Peruvian cuisine . Accompanied by crispy potatoes and fresh salad , this dish has become universal among the tables . The secret, of course, lies in the dressing every "polleria"used to give it that unique flavor.

In our country there are hundreds of restaurants specializing in this dish and one of the most popular is "Las Canastas" , from the kitchen of the poultry, experts teach us how to prepare a real Peruvian grilled chicken.
Pollo a la brasa

"All chickens maintain a standard of quality and size as well as all our products. The dressing is the most important and where lies the quality of our chicken. The characteristic taste is achieved through the garlic, salt, pepper, cumin and a special blend of Peruvian ingredients, which are the secret touch .

The dressing and creams (mayonnaise, pepper , etc..) are produced in a production itself, which makes the final product is top quality.

The chicken is seasoned with house special recipe and then frozen for 12 hours to keep it fresh. It then goes on the grill and coal for about an hour. According to the bakers say the average temperature is 250 degrees.

There are two kinds of potatoes , imported (which are processed ingredients) take three minutes and fried yellow potatoes that take about five minutes. List also the salad, only one question remains to be done, Prefer chest or leg?. In any case, enjoy your meal.

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