I know many of you are very anxious for Las Brasas to reopen. You want info. You want your Peruvian chicken.
Well, we haven’t seen or heard of an exact opening date yet, but the website was recently updated and there IS some new info on there if you take a couple of minutes and look around. Well, we took a couple of minutes and here’s what we figured out.
- It’s opening “very soon” – an note from two days ago on Las Brasas’ Facebook page states, “Las Brasas has been prepping the most delicious food and awesome space ever…we promise we will be opening very soon! Patience young padawan. Thank you all for your support! We can’t wait to serve you.” Also a comment on Reddit back in mid August that says the owner, Mike, is projecting a late August/Early September opening. So it sounds like we’re nearly there!
- Open for dinner at least – The hours of operation on the website are as follows:
- Monday-Thursday 5pm-11pm
- Friday-Saturday 5pm-12am
- Sunday 4pm-9pm
- General food offering info? There’s no menu posted yet. I know, I know. You all love to peruse menus. BUT there are descriptions of three distinct types of peruvian cuisine on the new website’s main page…
- Anticuchos (Peruvian Barbecue) is a popular dish that originated in Peru in the pre-Columbian era. Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic) – While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón).
- Cebiche is a seafood dish popular in the coastal regions of Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers – the exact algorithms for the marinade are often jealously guarded and shrouded in secrecy. Cebiche is usually accompanied by side dishes that complement its flavors, such as potatoes or corn.
- Peruvian chicken differs from the typical spit-roasted bird through the emphasis of charcoal and live fire, which impart a smokier, more woodsy flavor than a gas oven or electric heating element. It’s seasoned with a marinade comprised of spices like garlic, cumin, paprika, black pepper, huacatay (Peruvian black mint) and others.
Photo courtesy of Las Brasas Facebook Page