Join Chef Jose Garces at Distrito for a pop-up dining experience created from a culinary Labor of Love!
In Peru, Chef Garces learned the craft of Pollo a la brasa, a labor-intensive technique for cooking rotisserie chicken, traditionally served with potatoes and a variety of salsas.
At Rustika, the 72-hour long chicken preparation begins with a full day brine that breaks down and tenderizes the protein. Next, the chicken is marinaded in a signature blend of spices, imparting the vibrant flavors that make pollo a la brasa unique. Then, the chicken is dried for one more full day, allowing the skin to achieve its perfectly crispy texture. Finally, it’s roasted on a rotisserie, where a slow spin over the perfect amount of heat helps the chicken achieve maximum juiciness.
Come dine with at Distrito in University City on Wednesday, October 27th. Seating starts at 7pm and tickets are available here or call us at (215) 222-1657!