Pollo a la Brasa (Roasted Chicken)

When a country dedicates a national holiday to one of its foods, you know it's delicious! Pollo a la Brasa is simply roasted chicken in Peru. While the notion may appear simple, the technique and flavor are anything but.

Surprisingly, Peru owes this national cuisine to the Swiss. Roger Schuler and Franz Ulrich invented the approach in the 1950s. Schuler owned Lima hotels and began modifying the recipe after observing his chefs cook in the kitchens. This rotisserie-style chicken meal was first served at Lima's Granja Azul restaurant and swiftly gained popularity among the upper classes until the 1970s.

Because of the numerous take-out Peruvian chicken rotisserie joints in the area, this is possibly the most well-known Peruvian meal in the United States. Before roasting on a spit, a whole chicken is marinated in a potent blend of garlic, herbs, and spices, giving the bronzed, crispy skin an addictively exotic and earthy flavor. The green huacatay (Peruvian black mint) sauce served alongside the chicken is maybe even more popular than the chicken itself: every bird comes with it, albeit the formula changes and is a carefully kept secret. For some, it's a creamy mash-up of mint, cilantro, garlic, and chili in a mayo base that Peruvians (and everyone else) adore.

This type of chicken is popular in modern Peru. It's a Peruvian dish that's as simple as it is wonderful, served with fries and salad.