El Pollo Rico

Universally acclaimed in local, national, and international food circles is Wheaton's El Pollo Rico, serving unbeatable ''pollo a la brasa''—Peruvian chicken roasted over smoky wood charcoals to just the perfect point at which a slight crisp falls upon the skin, over succulent, moist white and dark meat, and the spice fiesta of salt 'n pepper, ''huacatay'', ''aji'', cumin, ''achiote'', garlic, and lemon magically penetrates the meat straight into the bone. EPR for a long time ran out of a can't-see-your-hand smoky little take-out only shack, but that burned down, and it's now in a cheery little eatery with tables for the few who aren't taking the bird home to the family. Lines are long, but move fast. Placing your order is simple: yell whole, half, or quarter, and then enjoy the sound of the lady's meat cleaver hitting the counter through the meat.