This recipe is nearly flawless. You may not have all of the ingredients listed or may just wish to improvise a few steps. Do it your way by all means, but if you stick to this recipe, you are in for some truly Holy Pollo. As always, cooking method is probably the most flexible variable here. We usually opt for a charcoal fire with rotisserie when we have the ideal scenerio, but this is not always the case. Circumstances might leave you with nothing more than a hibachi or ...gasp...an oven. Fear not. Your pollo will amaze regardless. [More]

So we are at it again with the side dishes. We promise you will love this as a side or even the 'main event' with some rice. In any event, it will not disappoint. Humble and elegant like all the great food of the world. This recipe will bring your biggest foodie friend to their knees. While it seems like many steps and ingredients, this recipe couldn’t be easier. Once you've tried it once, you'll realize the subtle variations are limitless. For instance, if you can’t find Cowpeas, use Black Eyed Peas. As for the other ingredient substitutions, we've even substituted beer for the sherry for a tail-gate. [More]

OK here goes...its Thanksgiving and we just can't take the same old bird this year. Its 2009...it's about time we get our 'Thanksgiving Mojo on' and roast some bird...no matter how big.

Turkey is a challenge because ...well....it's Freakin' Huge!

Ok...so lets take a step back: The classic Pollo a la Brasa recipe could not possibly penitrate the massivness that is the North American Turkey. How can we get to the soul of this meat without over marinading?....ah....BRINE!!

Because we are brining the bird in advance of applying the Pollo a la Brasa paste; we'll make a couple of adjustments: First, we will dial back the salt in the paste recipe. Next we'll want to replace the traditional Pollo a la Brasa Aromatics with those more reminicent of a North American Thanksgiving. Let us know if you had the balls to switch it up this year and took your turkey to the Brasa. Please experiment and let us know how it goes. Remember one thing as always: this is supposed to be a paste, so keep you liquids to a minimum. In our Substitutions section, we offer some tips on how to acheive the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients. [More]

Another Mayo recipe you say? Of course! The Mayo is to Pollo a la Brasa what salt is to the ocean: absolutly essential. Ok...maybe thats a little overstated, but a good mayo goes a long way. Maybe thats too understated? At any rate, once you've made your own mayo, its hard to go back to the jarred stuff. It really doesn't take much time and your Pollo will love you for it. If you are in a MAD rush or simply can't beat eggs because you have a moral issue with beating Pollo embroys...we get it, so we've added a note below that substitues the fresh egg and oil with store bought jarred stuff. Add the reamining ingredients (as in the recipe) and you will be very close to fresh. If you must do it this way, we suggest using Dukes (assuming you are luckey enough to live in the south). For the rest of us, let the whisking begin! If you are concerned about salmonella, see the words of comfort below from Alton Brown of Food Network's "Good Eats" [More]

This recipe comes by way of our good friend Carlos. His recipe is so good you might want to be careful that is not your arm you are eating after you chowed your bird. The lime in the recipe really offers a different dynamic. We love it and hope you do too. Say a little Holy Pollo prayer of thanks to Carlos for coming through for us on this one. Let us know what you think. After making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum. [More]

Salsa Madre - This versatile little mother is at home with Chicken as it is Beef, Pork, and Fish. You want to use it while it is fresh, but we've kept some in the fridge for 2 weeks and the flavor really held up. Like any good sauce it is a simple mixture of ingredients you undoubtedly have laying around. [More]

We wern't sure if there was anything else we could call this recipe...it pretty much sums it up: your standard Pollo a la Brasa with the deep carmel flavor and hoppy bite of a rich Porter. We even tried this baby with the Rogue Mocha Porter...wow. This is based on our Classic Pollo a la Brasa with the emphasis on the beer. We found that for some reason, (maybe the extra carmel in the beer), that we need a bit less Soy Sauce than our standard bird. Also, becasue the beer has its own profile, we have not called for the typical splash of vinegar b/c we found the flavor to competed too much with the hoppyness of the beer. Let us know what you think...enjoy! [More]

When we first heard about this one, we said, 'how can you have great Pollo a La Brasa without the Brasa'? Well, hold on to the doors because this fusing of the Classic Pollo a la Brasa with the Louissiana famous method of deep frying Birds (or any animal for that matter) results in some of the most succulant chicken we have ever tasted. So forget about the grill for a moment, the Bird is is turned up to 11! This recipe is a spin on the Classic Pollo a la Brasa with the only variations being the cooking method and the hardware. [More]

Why not just use the store bought stuff? If you have ever made or tasted homemade mayo before, you'll know why. The store bought stuff just doesn't hold a candle to what you can do in a few minutes at home. Once you go homemade, you'll never go back. If you are concerned about salmonella, see the Tip Below from Alton Brown of Food Network's "Good Eats" [More]

This lemon-ed up Pollo is sure to delight. The recipe is based on the Classic a la Brasa recipe with a few minor 'tweaks'. As with the Classic a la Brasa recipe, you may not have all of the ingredients listed or may just wish to improvise a few steps. If you do not have one of the ingredients or hardware available...improvise, improvise, improvise. Sometimes great innovation comes from 'using what you have'. Let us know what you changed about the recipe and how it worked out for you. [More]