Chicken
Peruvian chicken spots are nearly as ubiquitous in the suburbs as burger stops and ice-cream shops. This chicken joint turns out one of the tastiest birds around.
A whole chicken ($9.35), charcoal-grilled and encrusted with spices, will feed three hearty eaters, but it’s available in halves ($5.55) and quarters ($3.80) as well. The flavorful, smoke-infused meat is also good cold and makes a great leftover hash. Too bad the sides—save for properly caramelized plantains—are forgettable.
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
