Long Island rotisserie chicken with a Latin spin
The hottest rotisserie chicken on Long Island has a decided Latin spin. Golden brown and savory to the bone, these spit-roasted birds are a source of patriotic pride to those with roots in South America.
Cuzco Peru(Credit: Heather Walsh)
Cuzco Peru, Lynbrook: The bird here does Cuzco Peru proud, made from a "secret" recipe of owner Alex Torres. Get it whole or as a quarter piece, with salad and a side dish (sweet plantains are especially good). There also are family-style dinner combos.
Gallo Restaurant(Credit: Newsday / Thomas A. Ferrara)
Gallo, Patchogue (Colombian): The juicy, bronze-skinned chicken is marinated in a combination of garlic, spices and citrus juice. Have it with owner David Bustamente's signature avocado jalapeño sauce that's kept in a jar on every table.
Pollos El Paisa(Credit: Nicole Horton)
Pollos El Paisa, Westbury: A popular standby for its namesake dish, the "national chicken" of Colombia, this bright little eatery showcases birds bronzing on spits in the glass-front ovens behind the counter. Every bite is permeated with flavor.
Pollos Mario(Credit: Newsday / Joan Reminick)
Pollos Mario, Brentwood and Hempstead: Juicy and flavorful, the chicken at this colorful restaurant has crisp, scarlet skin. Spicy green sauce is served on the side.
Chicken Coop(Credit: Heather Walsh)
Chicken Coop, Valley Stream (Colombian): The namesake bird at this well-appointed dining spot is moist, highly seasoned, delectable.
Fax-Chix(Credit: Jeremy Bales)
Fax-Chix, Farmingville (Portuguese-Mexican): Although technically not rotisserie-roasted, the delicious marinated bone-in grilled chicken at this Portuguese-Mexican takeout and bar is the stuff of Long Island legend. The recipe belongs to owner Clara Martins, whose heritage is Portuguese.
Millennium Chicken III(Credit: Jeremy Bales)
Millennium Chicken III, Hicksville (Peruvian): This is the third such Long Island enterprise (other Millennium Chickens are in Elmont and Valley Stream) from restaurateur Nury Borbon, who was born in Puerto Rico but whose father hails from Peru. It's Borbon's marinade -- an invention made with lots of garlic -- that's used for the restaurant's signature rotisserie chicken -- bronze, juicy, flavorsome to the bone.
Sabor A Colombia(Credit: Danielle Finkelstein)
Sabor A Colombia, Levittown (Colombian): At this colorful spot, bronze skin overlays moist meat infused with savory juices.
Mochika(Credit: Newsday / Joan Reminick)
Mochika, Glen Cove (Peruvian): At this comfortable storefront restaurant, the deeply flavorful copper-skinned bird is so moist that the white meat is almost as juicy as the dark.
Chicken's Road(Credit: Newsday / Joan Reminick)
Chicken's Road, Bellmore (Venezuelan): Plenty of spices and a long time on the rotisserie lead to extra-crisp skin. The meat underneath can be a bit dry, though rich in flavor. All dishes come with two sides, like arepitas (mini corn cakes) and roasted potatoes, plus a soda.
Mi Tierrita(Credit: Heather Walsh)
Mi Tierrita, Brentwood, Hempstead and Patchogue (Colombian): In the window of this bright restaurant, dozens of birds spin on a rotisserie. They taste as good as they look.
Los Andes Restaurant(Credit: Doug Young)
Los Andes, Deer Park (Peruvian): At this full-service restaurant, a nuanced and savory marinade penetrates every fiber of the chicken meat.
Golden Chicken Peruvian Cuisine(Credit: Doug Young)
Golden Chicken, Bay Shore: The namesake rotisserie chicken is burnished gold and spice-infused throughout. If you order the No. 1 family-style whole rotisserie chicken combo, geared to feed about four for $22, you'll also get an avocado salad and salchipapas, a curiously compelling Peruvian specialty of French fries topped with sliced South American hot dogs.