Pollos El Brasero perfects the art of rotisserie chicken - Review - Los Angeles - The Infatuation
"The first time we walked up to this small Peruvian restaurant in Pico-Union, we thought we saw a fireplace through the front window. Turns out it was just the giant wood-fired rotisserie and a wall of flames kissing glistening bronzed chickens. Aside from a stir-fry or two, El Brasero serves only pollo a la brasa, and their laser-focused dedication pays off: the chicken here is perfectly cooked, with crisp smoky skin that’s well-rendered and moist meat found in every nook and cranny (even the chicken breast drips with juice). Don’t be surprised if your table lets out an “ooh” so loud when you carve into it that the cashier comes over to make sure you’re okay. A whole bird costs around $20, but we highly recommend upgrading to the full combo meal, which comes with their spot-on sides: creamy beans, crispy fries, salad, and rice, plus generous amounts of aji verde for dipping. Food Rundown Whole Rotisserie Chicken For our money, there’s no better rotisserie chicken in LA than the pollo a la brasa at El Brasero. It’s traditionally spit-roasted slowly over wood, which subtly perfumes the meat and creates a charred smoky skin that’s a joy to eat on its own. And the fun doesn’t stop there. Somehow every part of chicken feels like the best bite, the one where all the natural juices, flavors, and spices combine to create a moment of pure poultry synergy. And did we mention that their spicy-green aji verde sauce is elite, too? photo credit: Jessie Clapp Sides Sometimes side dishes at rotisserie spots, particularly the fries, can be throwaways. Not at El Brasero. The beans are sweet and creamy, butter slicks every grain of fluffy white rice, and the medium-cut fries taste of fresh potatoes with a nice crisp to them. Even the simple side salad with pickled beets is worth passing around the table. It’s why we always get the full comb meal rather than just a solo chicken, even if we’re by ourselves. photo credit: Jessie Clapp" - Brant Cox
