LEO/LHB: Mr. Pollo offers a simple and safe taste of Peru

[Robin Garr]

LEO's Eats with LouisvilleHotBytes

Ahh, the cuisines of Peru. Some of my most memorable food experiences occurred in this hospitable South American land.

Like the time we stayed over in Cuzco, high in the Andes, after a trip to Machu Picchu. Bored by our hotel's American-style dining room, we went in search of something more authentic: pollo a la brasa - charcoal-roasted chicken, that is, modern Peru's people's fare. We soon found a cozy spot with a sign that read, simply, "Pollo" ("Chicken").

The chicken was deeply flavored and juicy tender. The sizzling fries piled on top, Peruvian-style, were addictive, and I started dipping them in a community crock of mayo on our table. Mary's eyes got as big as fried eggs. "Don't eat that," she hissed. "Not to worry," said I, with a world-weary traveler's smirk. "We've been in Peru for two weeks, and my tummy is used to it now."

Not.

Within hours I was back in the hotel, wide awake, reading the "Lonely Planet" guidebook to discern whether I was going to die. It's the mayo, stupid.

I survived, but I'm glad in a way that it was another 15 years before Louisville got its first pollo a la brasa spot, Mr. Pollo, in a bright little blue building on the back of a gritty strip-center parking lot in Hikes Point. I'm ready for it now.

It's well worth a visit, too. Bigger than it looks from outside, the bright maize-colored room boasts seating for 40, with mural-size pictures of Lima's cathedral and historic government palace ... and Machu Picchu, of course.

Full review in LEO Weekly:
http://leoweekly.com/dining/mr-pollo-re ... taste-peru

And on LouisvilleHotBytes.com:
http://www.louisvillehotbytes.com/mr-po ... te-of-peru

Mr. Pollo Restaurant
3606 1/2 Klondike Lane
618-2280
Facebook: http://bit.ly/mrpollo
Robin Garr's rating: 86 points

Awesome review - I symathize w/ the mayo experience. I contracted typhoid while I was there - not pretty to say the least...

What kind of aji did you have there? I had (daily, pretty much) the oil based with "aji" peppers, a little salt and garlic pureed. It was incredible - I still make it when I can get good peppers. We eat it on everything

[Robin Garr]

What kind of aji did you have there? I had (daily, pretty much) the oil based with "aji" peppers, a little salt and garlic pureed. It was incredible - I still make it when I can get good peppers. We eat it on everything

I didn't ask, but it was the yellow one, with a distinct heat and what I perceived as a mayo base, based on both the texture and just a hint of flavor. If it wasn't mayo, it fooled me. But I liked it.

I'm sorry I meant while you were in Peru - I never saw mayo based aji down there

Delicious chicken at Mr. Pollo. I can see myself eating there a lot.

[Robin Garr]

I'm sorry I meant while you were in Peru - I never saw mayo based aji down there

Sorry back, Nancy! You were clear, but I misunderstood.

Of course at the chicken place in Cuzco they had homemade mayo.

I'm thinking that that Aji we had at other restaurants was usually the amarillo (although sometimes it was more orange) and was more like a puree than mayo-based. I'm pretty sure I remember having it that way with real beef-heart anticuchos at a little place in Lima. That was a better dinner.

Hello all, had Mr. Pollo for dinner again last night...chicken, beans, salad, aji sauces and very very friendly folks, all for just over $20.

I had a chance to speak with "Jay" and the whole crew. She said she is very happy and appreciates the reviews from CJ and the Leo. I added that she had lots of LHB support and she was quite grateful. She reported that the place had been steadily busy...it looks like they've actually added to the staff, as her husband and another cook were there last night.

She also reported that they were planning on broadening their menu, and had started having a few daily specials. She told me that items such as lomo saltado, yuca frites, fricase, and a few other Latin / Peruvian staples would be added eventually and / or daily. Last night the special was a soup called (I am sure I butchered this) Aguadito...It was a hearty chicken based soup with green peas, cilantro, perfectly tender potatoes, and a nice peppery spice. She gave me a sample and I goobled it down while we chatted. This soup should be on the menu throughout fall / winter, as it is warm and hearty.

Great people and another great meal...this place will continue to receive my support.

Thanks. DD

This place sounds wonderful! I may have to include it in my trip to Louisville later this month. I may have to borrow some techniques from competitive eaters to expand my stomach...