Greenbelt, Jul. 30 (ANDINA).
The secret at Maryland’s (United States) recently opened Pollo Cabana is a Peruvian rub used to prepare its charcoal rotisserie chicken 24-hours in advance of cooking, according to co-owner and co-manager Mehran Tamami.
Tamami and his wife, co-owner and co-manager, Rahil Sayadi, opened the restaurant this month after two-years preparation. Their Peruvian chicken took four months of testing 12 different recipes before they picked the winner, Tamami shared.
It seems to have worked. Since opening on July 11 Tamami and Sayadi have seen a lot of repeat customers — and that without any advertising whatsoever, Tamami said.
Judging from the feedback, he said, the yucca is also very popular, explaining it is halfway between plantains and french fries with a little bit of sweetness.
The chef cooking up the yucca and chicken at Pollo Cabana’s is Oscar, who hails from Peru. He was trained in the ancient city of Cuzco, which is next to Machu Picchu, one of the seven wonders of the world, according to Tamami.
Pollo Cabana’s specialties also include a mild yellow garlic and very spicy green sauce, which are both made fresh in-house. In addition to creating menu items to please customers, Tamami said he and Sayadi aim to give good value in a clean, customer-friendly, enjoyable environment.
From the time they decided to start a restaurant to opening the doors of Pollo Cabana, Tamami and Sayadi spent two years in planning and preparation. They were originally going become part of a chain, but reversed and decided to go it on their own. Now, Tamami said, people are talking to them about franchising.