There are a number of things in life that I repeatedly choose to do even though I secretly know they're certain to end in heartbreak. Buying scratch lottery tickets comes to mind, as does going to see Adam Sandler movies. And on the food side, we have rotisserie chicken. It always looks so great with its glistening crisp skin, but when you get this at a restaurant, you are almost certainly assured to bite into something with the approximate moisture content of the Atacama desert.
Viva, however, has defied the laws of "gastrophysics". Let me count the ways in which this chicken reigns supreme:
1. Moisture: When I started at the breast, I seriously thought I had accidentally grabbed dark meat instead. But no, it was merely the juciest roasted white meat I have had the privilege to come across. Yowza.
2. Flavor: The Peruvian seasonings on this stuff are mysterious but deeply satisfying. While the skin is of course the best part, even the meat itself had a complex flavor profile.
3. MORE flavor: If the seasonings weren't enough, the chicken comes with two sauces. The yellow one is sort of mustard-y, and the green one is more garlicky, sort of like a chimichurri. I literally spent the whole meal alternating between the two and thinking "This one's better. No, THIS one's better. No, the first one was better." If I hadn't eventually finished the chicken, this probably would have put me in an asylum.
Add to this experience a truly fabulous Peruvian response to chicken noodle soup, and you have an utterly undeniable reason to head over to Elizabeth.