# This Peruvian Chicken Spot Is One of the Country's Best New Restaurants — The Experts Source: https://www.youtube.com/watch?v=DytI6AwqYHw Recap page: https://rapidrecap.app/video/DytI6AwqYHw Generated: 2025-11-23T15:34:46.508+00:00 --- ## Quick Overview Mister Pio, a Peruvian rotisserie chicken spot in Phoenix, Arizona, utilizes a specialized, imported Josper oven fueled by high-heat charcoal and wood to achieve exceptionally juicy chicken with crispy, flavorful skin, preparing it for service alongside house-made fries and traditional Peruvian sauces. **Key Points:** - Mister Pio, located in Phoenix, Arizona, specializes in Peruvian rotisserie chicken cooked in a high-heat Josper oven using charcoal and wood for authentic flavor and crispy skin. - Co-owner Justin Nasralla attributes the success to the quality of ingredients, including Bell & Evans air-chilled chicken, and the specific cooking method in the Spanish-made Josper oven. - The chicken is seasoned with a blend of 22 spices sourced from Mount Hope in Sedona, Arizona, and air-dried overnight in containers to ensure crispy skin. - French fries are made in-house, starting with chipping Idaho potatoes, soaking them in a water/vinegar solution, briefly boiling them (20-25 minutes), and then double-frying in rice bran oil for optimal crunch. - The menu includes traditional Peruvian sauces like Aji Verde (made with jalapeños and cilantro) and Aji Amarillo-based sauces, which are essential to the experience. - The restaurant operates in a casual setting despite aiming for fine dining quality execution, reflecting the owners' backgrounds in fine dining across Japan and Peru. - The owners, Justin Nasralla and David Goluboff, have been operating for just under a year and credit the supportive Phoenix community for their early success. ![Screenshot at 00:03: The seasoned chickens are loaded onto two rotisserie spits inside the dark, black Josper oven, positioned directly over glowing embers of charcoal and wood, showcasing the primary cooking method.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-00-03.png) **Context:** The video profiles Mister Pio, a Peruvian rotisserie chicken restaurant in Phoenix, Arizona, operated by Chef and Co-owner Justin Nasralla and Co-owner David Goluboff. The focus is on their commitment to quality, from sourcing antibiotic-free Bell & Evans chicken to using specialized cooking equipment, such as an imported Josper oven, and making components like fries and sauces entirely in-house to achieve an authentic Peruvian flavor profile in a casual setting. ## Detailed Analysis The video showcases the meticulous process behind Mister Pio's Peruvian rotisserie chicken. Chef Justin Nasralla explains that the key to the flavor and texture lies in using high-quality, antibiotic-free Bell & Evans chicken, which is first tied up to ensure it cooks evenly without falling apart (1:25). The raw chickens are then heavily seasoned with a proprietary blend of 22 spices sourced from Mount Hope in Sedona, Arizona (1:55). These seasoned chickens are hung to air-dry overnight in a specialized cooling container to help the skin crisp up during cooking (2:31). The cooking occurs in a specialized, Spanish-made Josper oven (2:55), which uses a combination of charcoal and wood (Pecan wood is added for a subtle smoky flavor, 3:02) to generate high heat and impart flavor that gas ovens cannot replicate (2:43). The chickens roast for about an hour (3:38) until they achieve a beautiful sheen and crispy skin (0:02, 5:41). The side dish, hand-cut fries, is also prepared from scratch using Idaho potatoes (4:07). These are punched out, soaked in a water and vinegar solution for 20-25 minutes to break down starches (4:15), then blanched, cooled, and finally double-fried in rice bran oil for a perfect crunch (5:13). The meal is served with traditional Peruvian sauces, including Aji Verde (made with jalapeños and cilantro) and Aji Amarillo-based sauces (6:47). Nasralla emphasizes that while the execution is fine-dining quality, the goal is to present it in a casual, accessible environment, supported by the local Phoenix community. ### Rotisserie Chicken Preparation - Bell & Evans air-chilled chicken is used - Chickens are tied to maintain shape during cooking - Seasoned with 22 spices from Mount Hope, Sedona - Air-dried overnight for crispy skin - Cooked in a Josper oven over charcoal and wood for one hour ### French Fry Process - Idaho potatoes are hand-cut and soaked in a vinegar/water solution for 20-25 minutes to break down starches - Potatoes are blanched, cooled, and then double-fried in rice bran oil for optimal crunch ### Sauces and Assembly - Traditional Peruvian sauces include Aji Verde (jalapeño/cilantro) and Aji Amarillo-based sauces - The chicken is served with a market salad featuring beets, carrots, and cheese - A chicken sandwich is assembled with shredded meat, greens, and sauces on a roll ### Business Philosophy - Owners aim for fine-dining quality execution in a casual setting - The Phoenix community has been very supportive since opening ### Cooking Equipment - Utilizes a specialized, imported (Spanish) Josper wood/charcoal oven for high-heat cooking and smoky flavor ![Screenshot at 00:00: Chickens roasting on rotisserie spits inside the Josper oven over open flames, showing the primary cooking method.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-00-00.png) ![Screenshot at 00:10: The preparation of the chicken sandwich, showing the bottom bun spread with green sauce \(likely Aji Verde\) before adding the shredded rotisserie chicken.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-00-10.png) ![Screenshot at 01:20: Cook Jordan Otis handles raw Bell & Evans chickens, tying them with string before seasoning to ensure they hold their shape during roasting.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-01-20.png) ![Screenshot at 01:58: Justin Nasralla heavily coats a raw chicken in a large bowl filled with the custom 22-spice rub.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-01-58.png) ![Screenshot at 06:18: Co-owner David Goluboff fills small ramekins with the three signature Peruvian sauces, including the yellow Aji Amarillo sauce.](https://ss.rapidrecap.app/screens/DytI6AwqYHw/00-06-18.png)