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.
How lucky for Long Islanders, then, that many South American restaurateurs have settled in these parts, bringing with them their secret marinades.
It's no secret, though, that before going onto the rotisserie, Latin chickens soak a while in savory baths. At Pollos el Paisa in Westbury, Colombian-born chef-owner Frank Toro says, his marinade has about 20 ingredients, but he divulges the presence of only garlic and "lots of fresh herbs."
At Mochika, a Peruvian restaurant in Glen Cove, beer as well as a small amount of soy sauce go into the marinade, according to owner Edgar Portocarrero.
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