Savor Classic South American Fare at District Rico
Fresh, whole chickens rotate slowly on a spit, sending juice crackling toward the smoldering woodchips below with every rotation. It might not be how most DC eateries sear their poultry, but in Peru, this is a classic approach to cooking. The authentic Latin recipe that the chef uses at District Rico is half a century old.
You can savor the chicken by the quarter or the half, your choice of white or dark meat, with signature sides and sauces. You can also dig into a Rico sub, like the Lima, which comes stuffed with chicken, provolone cheese, red peppers, white onion, house dressing, and arugula. There are also traditional Peruvian entrees on the menu, such as the pollo saltado, a Peruvian stir-fry packed with chicken, red onions and spring onions, tomatoes, and cilantro over rice and golden-brown fries.
