With the opening of Brasas in the Delmar Loop, chef Andrew Cisneros establishes a permanent home for his Peruvian rotisserie concept. The casual restaurant debuted in July, centered around his signature pollo a la brasa, or Peruvian roast chicken.
Cisneros initially conceptualized Brasas while working as a consultant for Original J’s Tex-Mex and Barbecue, where he tirelessly perfected his poultry recipe. Since those days, variations of the pollo a la brasa have appeared on the menus at his eateries Jalea and Sanguchitos by Brasas. “Brasas translates to hot coals or embers,” he says, explaining the initial inspiration for the idea. “We always wanted to finish the chicken on embers to give it that unique smoky flavor.”
