Since trying Mister Pio, I’ve developed a fondness for pollo a la brasa, a Peruvian dish so popular that the government dedicated its own day to it — the third Sunday of every month. So, when I learned about Mi Corralito Charbroiled Peruvian Chicken, I had to try it.
Chef and owner Dante Balarezo moved to Arizona from Los Angeles with his family and 33 years of restaurant cooking experience a few years ago. After the move, his wife Miryan asked him to make chicken like he used to. He fired up his Weber grill and did just that. Then she proposed they start selling it from their home. A skeptical Balarezo reluctantly agreed, wondering who’d buy it. Miryan called friends and the orders came pouring in.
“On the first weekend, we sold 62 chickens,” he said. That was June 2024. By September, he had a line of cars on his street and feared the homeowners’ association’s wrath…