Rotisserie chicken sounds simple until Peruvian cooking gets involved and suddenly everybody at the table is arguing over the sauce cups.
This Texas restaurant specializes in pollo a la brasa, serving quarter, half, and whole chickens alongside sides and homemade sauces built around traditional Peruvian chile peppers.
The lineup includes creamy huacatay, fruity rocoto, aji amarillo, huancaina, and a spicier blend with black mint, jalapeño, and cilantro, which makes plain ketchup feel like it has stopped trying…