POLLO A LA BRASA IS A DISH THAT FIRST ROSE TO PROMINENCE IN MIDCENTURY LIMA, PERU. Swiss emigrant Roger Schuler developed a style of rotisserie chicken marinated and then roasted over wood coals, leading to a spectacularly delicious product with tender meat and crispy, seasoned skin. Traditionally, it is served with ají verde, a spicy sauce made with ají peppers, cilantro and tomatoes. Pollo a la brasa became wildly popular in Peru, to the point of being considered the national culinary specialty —it even has its own national holiday.
Something so tasty couldn’t help but transcend borders and it is now found in eateries around the world. In Morgantown, El Pollon has served pollo a la brasa and other Peruvian fusion foods for years. The menu certainly seems to appeal to area residents, as El Pollon launched two new restaurants in 2024. In February, the Van Voorhis and Earl L. Core Road locations were joined by one at 200 Fort Pierpont Drive and another at 250 High St. The High Street location, El Pollon Kitchen & Bar, is unique because it is the first location to serve alcoholic beverages. All locations are open from 11 a.m.-9 p.m. daily.
El Pollon’s menu is chockfull of breakfast, lunch and dinner options that blend classic American fare with Peruvian flair. Plantains, yucca and other traditional Latin American ingredients make frequent appearances. For larger groups, El Pollon offers generous family meals, ensuring everyone gets a taste of the famous rotisserie chicken alongside various delectable sides. The chicken-centric menu makes it an ideal option for those with wheat or dairy allergies. Among the drink
Plus, they just taste so yummy and comforting.
Instead of jelly, these recipes —a PB&J Smoothie and Strawberry Breakfast Tacos —use strawberries for that jam effect. Strawberries are in season right now, so they are less expensive to purchase and also super tasty.
They are also good for immune health, cognitive function, decreased risk of cardiovascular diseases and they aid in blood sugar regulation.
And then peanut butter is high in omega-6 fatty acids, which help to lower bad cholesterol, or LDL, while also increasing good cholesterol. Peanuts are also high in arginine, an amino acid that can prevent heart and vascular disease by promoting good blood vessel function.
When making your peanut butter selection at the supermarket, the key is choosing one with minimal ingredients, such as only peanuts or peanuts and salt. Avoid those with added sugar and extra oils.
The Strawberry Breakfast Tacos, by the way, actually require a pancake instead of a hard shell, which might just lead to a new trend of making an old-fashioned PB&J with a flapjack instead of bread.
Enjoy!
Items marked with an asterisk* are available through Monongalia County Health Department WIC. Please contact us at 304-598-5181 for more infor mation.
PB & J SMOOTHIE
1/2 cup strawberries*
1 frozen banana*
1 cup apple juice*
2 tablespoons peanut butter*
1 teaspoon honey
Add ingredients to blender and blend.
STRAWBERRY BREAKFAST TACOS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg*
1 cup 1% milk*
2 tablespoons canola oil
1 teaspoon vanilla extract
1/3 cup cream cheese, softened
3 tablespoons vanilla yogurt*
1 cup fresh strawberries, chopped*
Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened. Preheat a griddle over medium heat. Lightly grease griddle. Use a 1/2 cup to pour batter onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is golden brown. Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with strawberries. Fold up.
Optional: Top with honey, peanut butter or fruit of choice.
