This is some deeply seasoned chicken, and apparently it's not authentic or representative of real-deal Pollo a la Brasa from Peru. That's okay. People move. They muddle cuisines, tinkering with their own, influencing others. This is immigrant cuisine, boldly altered and delicious. Chicken quarters, cooked gently on a covered grill, achieve textural perfection--crisp skin and a meltingly tender confit-like interior.