Chancho al Palo – Peruvian Barbecue

What is eating a Chancho al Palo?

El Chancho al Palo is a Peruvian dish that has been conquering the palates of the Latin American community. Our Peruvian Barbecue is more than just a delicacy, it is a family reunion and friends, a human communion, a means to cultivate social relations and especially the feeling of friendship that characterizes us so much.
El Chancho al Palo is a sight in itself, it is difficult to be oblivious to such an image of seeing the ribs of pork and leather roasting slowly and with infinite patience until turning into delicacies. We assure you and your guests will be astonished, shoot the flashes of your cameras and your party will be unforgettable and a success.

Chancho al Palo, Food Festivals

Our crunchy saucer has paraded through the most important events of USA and PERU.

  • SUMAQ PERUVIAN FOOD FESTIVALS (2013, 2014) – NEW YORK
  • PERU FEST (2014, 2015, 2016) – MIAMI
  • TASTE OF PERU (2015, 2016) – WASHINGTON DC
  • CARNIVAL STREET EIGHT (2015, 2016) – MIAMI
  • MISTURA PERUVIAN FOOD FESTIVAL (2010, 2011, 2012, 2013, 2014, 2015) – PERU

Now you can enjoy our Catering service in North Carolina, South Carolina and Virginia

Chancho al Palo, Food Festivals

Our crunchy saucer has paraded through the most important events of USA and PERU.

  • SUMAQ PERUVIAN FOOD FESTIVALS (2013, 2014) – NEW YORK
  • PERU FEST (2014, 2015, 2016) – MIAMI
  • TASTE OF PERU (2015, 2016) – WASHINGTON DC
  • CARNIVAL STREET EIGHT (2015, 2016) – MIAMI
  • MISTURA PERUVIAN FOOD FESTIVAL (2010, 2011, 2012, 2013, 2014, 2015) – PERU

Now you can enjoy our Catering service in North Carolina, South Carolina and Virginia

Origin of the Chancho al Palo

Chancho al Palo is a stew originally prepared by the Ramirez family in the 80’s. At that time livestock farming was their main activity. Family and friends Would get together for lavish banquets at their estate in Huaral, sometimes in celebration of harvest and other times for birthdays of members of the family.

During these meetings Carlos Ramirez and Roberto Ramirez, who are passionate about country cooking decided to modify the ancestral method of roasting meats on post by introducing a new technique that shortened the cooking time and also made it consistent. Now there was a new way of preparing pork, making the golden and crispy meat with a delicious roasted wood aroma.

The elementary and traditional way of roasting meat is to pierce it with a stick, which took 8 hours to cook, but the new method, which was to open the pork, remove the bones and make squared cuts on the meat, then they used a Different type of grill, which was developed in the workshop of a family member and this reduced cooking time to 4 hours.