Pollo a la Brasa | 99 Essential Restaurants 2015

Pollo a la Brasa

photo by Anne Fishbein

Pollo a la Brasa has been the default go-to for Peruvian-style chicken for years now, and if you haven’t been here already, surely you’ve driven past it. Located in the heart of Koreatown, this is the spot you see as you sit in traffic on Western, a hut with freshly cut wood piled outside like a scene out of Fargo. Here you’ll find pretty awesome rotisserie chicken, lined up, rotating and glistening on horizontal spits in a huge oven. You can order the chicken whole or in halves, with fries or rice or without; regardless, it’ll come with warm tortillas and as many cupfuls of the green aji sauce as you can manage. The chicken is remarkably juicy, its skin nicely browned to a crisp. You’ll tear off a piece here, then stuff it in a tortilla and douse it all in aji. This, Ron Popeil, is a showtime-worthy bird. —Tien Nguyen