Dish (food) for particular places, sometimes because of a specific association with that place like Boston baked beans or "bistecca alla fiorentina". Sometimes not: "poached eggs Florentine" ends up meaning essentially "with spinach". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because
Pollo a la Brasa Pollo a la Brasa Pollo a la brasa, also known as blackened chicken or rotisserie chicken in the United States and charcoal chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and chifa. The dish originated in the city of Lima in the 1950s. It is also popular in Colombian and Brazilian cuisine. It is a rotisserie chicken dish that is a Peruvian version of "pollo al spiedo" It was developed in Peru c. the 1950s by Roger Schuler and Franz Ulrich, who