Another in the not-fried chicken category: Peruvian rotisserie chicken. This Charlotte, North Carolina–based fast-casual concept by Peruvian natives Chef Bruno Macchiavello and Randy Garcia just hit ten years of serving cooking up Macchiavello’s family recipe on charcoal fire, ready for dipping into daily prepared Aji Amarillo, Huacatay, and Rocoto sauces. You can also get this chicken served up on a ciabatta sandwich or sun-dried tomato tortilla wrap. The sides are just as thoughtful and refreshingly different from the usual roti-chik standbys, too, notably the mini-churros, especially since each order sold means 50 cents donated to No Kid Hungry—up to a million bags.

Order: The bone-in Pollo a la Brasa with sides like Peruvian fried rice, plantains, yucca fries, canary beans, or Peruvian corn salad. Wash it down with traditional Chicha Morada, a juice made from Peruvian purple corn, cinnamon, clove, pineapple, apple, and lime, or other daily-made juices that include passionfruit and herbal limeade. Don’t forget that bag of feel-good dulce de leche cinnamon sugar mini churros.

Find them in: North Carolina, South Carolina, Georgia, and, randomly, Utah

Click here to view the original publication via The Takeout.