Peruvian
Al Cilindro de Javi is built around one man and one ingenious technique. Javi has made a name for himself by cooking whole chickens in recycled grain barrels, transforming them into vertical charcoal ovens. What began as a Sunday-only delivery venture has grown into a cult favorite for lovers of bold, smoky flavors.
Hung inside the upright drum, the chicken slowly cooks over embers, allowing the fat to drip away while the heat gently infuses the meat. The result is exceptionally juicy flesh with a uniquely tender, flavorful skin—distinct from traditional rotisserie. His signature pollo al cilindro is the star, alongside equally satisfying pork ribs prepared using the same method.
