This year, Viva Chicken turns 10, and it’s marking the occasion with a full roster of events—and a new era of expansion. Founded in 2013 by Peruvian-born chef Bruno Machiavello and business partner Randy Garcia, the concept features the chef’s family recipes but in a fast-casual format. The signature dish, Pollo a la Brasa, which is marinated for 24 hours in a proprietary blend of herbs and spices, can be paired with authentic sides like arroz chaufa (Peruvian fried rice), plantains, and canary beans. A selection of salads, bowls, wraps, and sandwiches round out the menu.

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