I was randomly craving rotisserie chicken this evening but didn't feel like Swiss Chalet, so I took the opportunity to finally try out Los Chicos Brasa. It's been around for a while, but it's one of those places that, due to its small entrance and proximity to so many Chinese restaurants, you kinda overlook and then forget about. BUT I REMEMBERED IT TODAY!
Polla a la brasa with yuca frita
Lomo saltado
We've never had Peruvian food before, so we decided to try their most popular dishes: the pollo a la brasa double leg dinner with yuca frita (cassava fries) and the lomo saltado, which is top sirloin beef sautéed with onions, tomatoes, and fresh-cut fries. The lomo saltado is decent — it has a great combination of flavours, but the steak was somewhat tough and the fries got soggy really fast — but there is a reason the chicken is the signature dish here. The skin is beautifully crispy, the meat is tender and juicy, and there is FLAVOUR, FLAVOUR, FLAVOUR everywhere. Who knew rotisserie chicken could be so exciting? (I may also have a newfound addiction to aji verde even though I normally hate cilantro. What kind of sorcery is this?) Oh, and the yuca frita are just thick-cut slabs of pure delight; fried to a crispy golden perfection with a mildly sweet nutty flavour, and weirdly enough, stay hotter for longer than fries. Dare I say they're revolutionary?
We've never had Peruvian food before, so we decided to try their most popular dishes: the pollo a la brasa double leg dinner with yuca frita (cassava fries) and the lomo saltado, which is top sirloin beef sautéed with onions, tomatoes, and fresh-cut fries. The lomo saltado is decent — it has a great combination of flavours, but the steak was somewhat tough and the fries got soggy really fast — but there is a reason the chicken is the signature dish here. The skin is beautifully crispy, the meat is tender and juicy, and there is FLAVOUR, FLAVOUR, FLAVOUR everywhere. Who knew rotisserie chicken could be so exciting? (I may also have a newfound addiction to aji verde even though I normally hate cilantro. What kind of sorcery is this?) Oh, and the yuca frita are just thick-cut slabs of pure delight; fried to a crispy golden perfection with a mildly sweet nutty flavour, and weirdly enough, stay hotter for longer than fries. Dare I say they're revolutionary?
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