To Peruvians, Pollo a la Brasa (rotisserie chicken) is considered a special feast. But for D.C.-area residents, it’s considered a highly-coveted fast food and cheap eat. Since 1988, the Solano family has served what diners (including chef and TV personality Anthony Bourdain) consider to be the best chicken around. Using the family secret spice blend, the birds are marinated for over 24 hours, jammed together on rotating spits, and charbroiled for about an hour. The result is golden brown deliciousness with crisp skin and tender meat. Although no dipping sauce is necessary, it’s hard to pass up the mayo-yellow mustard and “picante” lime-cilantro.
