El Pollo Rico

One of the real bonuses of living in the DC area is the fact that there are a number of great Peruvian rotisserie chicken places around town. EPR is one of the best.

Since returning to DC, I've been scanning the regional Chowhound message boards for leads and I recently came across a post claiming that EPR is overrated. A quick glance at the content of this post, however, sufficed to dismiss it out-of-hand. The idiot who wrote it admitted that he prefers not to eat the skin of rotisserie chicken. If the appeal of EPR's chicken lay in something other than the tastiness of its skin, this *might* be a sensible thing to say before going on to judge their chicken to be overrated. But, of course, the whole point of EPR chicken is the flavor of its dry-rubbed chicken skin. Contrary to other online commentators, I don't think their chicken is especially juicy. (It doesn't compare with beer can chicken, for instance, nor the chicken I once had at a place where they poured beer directly onto the charcoal while cooking.) But that skin is delish.

If EPR made chicken crispers, they would be filthy rich.