Perhaps it’s that South American family familiarity or just that fact that it’s simply delicious? Nestor has been quietly carrying out a box of chicken, rice, black beans and plantains at this Highlandtown spot ever since he saw the doors open on Eastern Avenue. Let him tell you why it’s so high on the list…
Nestor Aparicio has been a loyal customer of a Peruvian chicken restaurant Chicken Rico on Eastern Avenue for 20 years, reminiscing about his childhood in Highlands. He praises the authenticity of the chicken, which is prepared with Peruvian spices and a rotisserie technique, similar to how his family in Venezuela would cook. He recommends the white chicken with white rice, black beans, and plantains, and notes the meal costs around $12. The chicken comes with two sauces, one garlicky and one very spicy. Aparicio emphasizes the restaurant’s authenticity and quality, comparing it favorably to other rotisserie chicken options.
Nestor Aparicio’s Favorite Local Spot
- Nestor Aparicio shares his long-standing relationship with the restaurant, mentioning he has been visiting for 20 years.
- The restaurant is located on Eastern Avenue, near places he frequented in his childhood, such as Epstein’s and a tavern.
- Nestor describes the area as Highlands, where he grew up, and expresses his fondness for the restaurant.
- He mentions that he usually takes the chicken home but decided to eat there because of the restaurant’s charm.
Authentic Peruvian Chicken Experience
- Nestor explains that the chicken is made in the same way his dad and family in Venezuela would have prepared it.
- He highlights the ingredients: white rice, black beans, and plantains, noting the plantains are a staple in his family.
- Nestor mentions other locations of the restaurant in Dundalk and Harford County but prefers the Highland town location for its nostalgic value.
- He describes the meal he ordered, including the quarter white chicken, cocoa rice, black beans, and plenty of plantains.
Details of the Chicken and Sauces
- Nestor praises the chicken, mentioning it cost $12 and was very delicious.
- He notes that the chicken comes with two different sauces, one garlicky and the other very spicy.
- Nestor advises going easy on the spicy sauce due to its potency.
- He emphasizes his preference for the white chicken, which is always chopped and seasoned with Peruvian spices using the Cala brasa technique.
Comparison to Other Chicken Options
- Nestor compares the restaurant’s chicken to what one might find at Boston Market or a supermarket rotisserie.
- He asserts that the restaurant’s chicken is the real deal, unlike other places that might claim to use Peruvian spices.
- Nestor reiterates his high regard for the restaurant’s authenticity and quality.
- He concludes by encouraging others to try the restaurant and experience the unique flavors and techniques used in their chicken preparation.
