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When it comes to Peruvian chicken, folks in the D.C. area are spoiled for choice. Most spots marinate the bird for 24 hours in an assortment of spices like garlic, black pepper, cumin and paprika.
Typically the chicken is roasted whole over a charcoal fire, though methods may vary. Ocopa, for instance, cooks it sous vide before throwing it on the grill. Expect a choice of two sauces— one made with the Peruvian Aji Amarillo pepper and another with jalapeño— and a choice of sides like yucca, coleslaw, rice and black beans.
Here’s the guide to some of the area’s most popular eateries for pollo a la brasa.
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