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Pollo a la Brasa is a method of roasting chicken which originally was developed in Peru. It is chicken roasted in a special wood-fired ceramic brick oven which has motorized rotisserie spits. In the 1950′s an enterprising restauranteur in Lima, the capital of Peru, invented an oven which vastly improved the taste of roast chickens as compared to chickens roasted over an open fire. From day one, the response of the chicken-eating public was overwhelmingly enthusiastic. Before long, dozens of pollerias set up shop with ceramic brick ovens blazing day and night. These special ovens produce a crispy-skinned, tender roast chicken, surpassing anything that Peruvians grilling chicken at home can replicate. Most Peruvians consider Pollo a la Brasa one of their national dishes.