Thursday through Sunday, the restaurant serves Peru’s most popular dish, pollo a la brasa, or rotisserie chicken. What makes this version distinctive isn’t the bird, which is fine, but rather the aji sauce. Peruvians eat their roast chicken with fries and salad, so in that respect, they aren’t so different from us. From there, you can work your way through a raft of beef, chicken and fish dishes, all of which come in oversized portions and are intensely flavored. One of the most satisfying is tacu tacu con lomo saltado, sautéed beef, onions and tomatoes, alongside the densest mass of stewed rice and beans on the planet. Peru has a huge coast and an enormous fishing industry, so it’s no surprise that these seafood preparations are impressive. Jalea is a literal mountain of deep-fried shellfish and corn, plus onions, potatoes and tartar sauce.
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