Marinated, not rubbed
Garlic, cumin, aji panca, soy, lime — the seasoning isn't a rub, it's a soak. Every bird gets time in the marinade before it sees the fire.
The Method
Three things separate a la brasa from everything else.
We don't grill. We don't fry. Peruvian rotisserie is its own thing — slower, smokier, and built around a marinade that gets into every fiber of the meat before the fire ever touches it.
Fresh off the fire · today
Slow-turned over open flame
Birds spin on the rotisserie until fat renders, skin crackles, juices baste themselves. Nothing rushed, nothing dried out.
Served with the sauces
Bright green aji verde. Golden, mellow yellow sauce. Made in-house. Both arrive on the side. Both will disappear before the chicken does.
