The Peruvian rotisserie chicken is part of our culinary identity. Many Peruvians eat "pollo a la brasa" very often and much more, when they go out on weekends. It is consumed by Peruvians at all levels. We find chicken Rotisseries in the most unexpected places in Peru. It is an important part of our Peruvian life since it is delicious, cheap and enough for every one since it is served with fries and variety of salads and even steamed rice. Its preparation is also interesting since in most places it is accustomed to see the chicken to rotate on the red-hot coal, while the chicken skin and pieces are cooked. And the smell of its preparation impregnates the entire environment in a mysterious way, while eaters hope anxiously.
There is no specific research that shows the roots of this dish but some historians state that roasted chicken comes from our Peruvian ancestors, who cooked a whole bird. But this dish as we know it today, turned popular in the 1950s. The Swiss Roger Schuler, observed that his cook spitted from side to side- with an iron bar- a small chicken and then rotate it over the fire. He discovered the preparation of this chicken and decided to turn this idea into a business. He tasted several recipes until reaching a unique flavor. He asked a friend to build an oven with special characteristics, capable of rotating bars with eight chickens each one. So, he created an improvised restaurant called "La Granja Azul" specialized in roasted chicken. He put a sign at
"Carretera Central" a highway that connects all central states in Peru. This was the beginning of a business which nowadays moves million of dollars and the beginning of a great tradition.