WELCOME TO SABOR! PERUVIAN ROTISSERIE CHICKEN Y MAS!
Pollo a la Brasa was selected “The Most Savory Chicken in the World”
by the Travel Food Guide, Taste Atlas
Peru was named “The
Culinary Destination
in the World” for 11
years straight
by World Travel Awards
Our Story
Sabor! Peruvian Rotisserie Chicken y mas!, a Casual Dining / Takeout Restaurant in Downtown Fullerton, was created with the fundamental belief that food is the only universal thing that has the power to bring everyone together.
At Sabor! we create our authentic Peruvian Cuisine with only the freshest and highest quality ingredients.
Come enjoy the Sabor! of Peru close to home.
Our famous Rotisserie Chicken
Our version of this famous and incredibly finger-lickin’ roast chicken (a classic Peruvian dish) is marinated with a variety of spices then roasted until skin turns golden and crisp to create an intense mouthwatering flavor combination. Pollo a la Brasa is served with your favorite sides and an irresistible chili green sauce.
Our Stir Frys
After the Chinese immigration to Peru during the 19th century, the two cuisines inevitably merged and created, among other things, one of the most representative dishes of Peru: Lomo Saltado and with that a variety of stir frys that typically combines marinated strips of beef steaks, chicken, fish or seafood with red onions, tomatoes, French fries and other spices and its typically served with rice. An adaptation of this dish are the Tallarines Saltados in all their different variations cooked to perfection in a wok. We also offer a selection of our Peruvian version of fried rice.
Our Ceviches
Ceviche is a traditional Peruvian dish of raw fish marinated in citrus juice and seasoned with rocoto or aji amarillo chili peppers, salt, and other ingredients. Often served with corn on the cob, sweet potato slices and cancha (corn nuts).
The earliest evidence of ceviche may come from the Caral Civilization, which developed in central Peru between 3500 BC and 1800 BC. The Spanish introduced red onion and lime, and Asian immigrants introduced the maceration technique.
Ceviche is part of Peru's national heritage and is associated with celebration and social gatherings. Recipes vary by region, and knowledge and techniques are often passed down within families.
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