Brasa Rotisserie combines the Peruvian model of wood-charcoal roasted meats with the American Southern soul-food model of a meal in which your choice of meat is paired with three side dishes. Throw in a Mexican Coke (made with real cane sugar) and a dessert—perhaps a mango turnover with dulce de leche?—and you’re set for any picnic or kitchen-table feast.
It’s a coin toss whether to go with the slow-roasted pork or rotisserie chicken—as luck would have it, either way you win. Then pick from the endless list of Southern-style sides: collard greens, cabbage salad, yams with spicy sausage, fried yucca or plantains, cheddar grits, and more.
