Before he became a chef and restaurant owner in St. Louis, Andrew Cisneros spent his childhood traveling frequently to his parents鈥� homeland of Peru. It was there that he fell in love with Peruvian rotisserie chicken.
鈥淚 think when we hear rotisserie chicken here, we think of Costco, we think of Schnucks, and we think of this overcooked, bland chicken,鈥� said Cisneros.
In Peru, however, rotisserie chicken is made to be anything but a tasteless meal of convenience. 鈥淵ou can almost find a rotisserie chicken shop pretty much on every corner,鈥� he told St. Louis on the Air. 鈥淚t's mainly a family-oriented type of space, a place that you can go any day of the week for a quick bite or a family reunion.鈥�
Cisneros sought to replicate the classic Peruvian rotisserie chicken experience in St. Louis with his latest restaurant, Brasas, which opened in July.
The restaurant was featured in last month鈥檚 edition of Sauce Magazine. On Friday鈥檚 St. Louis on the Air, , including the impact of up to 16 hours of marinating.
Also on Friday鈥檚 show, Sauce Magazine writer Ileana Martinez discussed , highlighting dishes inspired by Honduras and Nicaragua.
Featured in this conversation:
- (6138 Delmar Blvd., St. Louis, MO 63112)
- (5639 S. Kingshighway, St. Louis, MO 63109)
- (2286 McKelvey Road, Maryland Heights, MO 63043)
- (2208 S. Jefferson Ave., St. Louis, MO 63104)
To learn more about Peruvian rotisserie chicken, and to hear Ileana Martinez take us on a tour of Central American dishes, listen to St. Louis on the Air on , or or by clicking the play button below.
鈥�鈥� brings you the stories of St. Louis and the people who live, work and create in our region. The show is produced by , , , and . The audio engineer is . Send questions and comments about this story to talk@stlpr.org.
