In a bid to promote the consumption of one of the country's most popular dishes, Peru has declared the fourth Sunday of June as the Day of the Pollo a la Brasa, rotisserie chicken grilled over coals.

“If we have a day to celebrate our ceviche and pisco sour, why not having a day dedicated to our pollo a la brasa,” said Peruvian Agriculture Minister Adolfo de Cordova.

De Cordova announced that his ministry and the Peruvian Poultry Association will  be hosting a special event this Sunday, June 27.

Pollo a la Brasa is a delicious rotisserie chicken marinated and cooked with Peruvian spices, generally served with French fries, a side of salad and condiments such as mayonnaise, ketchup, mustard, and aji sauce.

More than 60 years ago, Swiss immigrant Roger Schuler came up with the idea of cooking chicken on a spit roast with charcoal and wood underneath at his farm in Chaclacayo, a town outside of Lima.

His friend and business partner, Franz Ulrich, invented a special oven that could spit roast eight chickens at once, which they called “Rotombo,” and in 1950 Schuler opened up “La Granja Azul,” the first Pollería and still serving today.