Pollo Asado, al Carbon. That's chicken grilled over charcoal. I pity you, fool. You haven't had the pollo asado that I've had, from the shack by the Bahia de Santiago traffic light. He flips them and prods judiciously.
Juices drip and sizzle on the hot coals.
The whole operation is positioned several feet above the sidewalk, on a concrete landing, so the chickens are cooking at eye level and your man looms several feet above them, appearing somewhat godlike through the smoke. He slaps your chicken down on a big butcher block and chops it into pieces. You eat the sample on the way back to the hotel and begin to walk faster, despite the hot sun and the hefty chicken. Lay the food out all nice, preferably on a balcony overlooking the beach and facing westward so you can appreciate how gorgeous that chicken looks bathed in the pink light of sunset. And it is, oh it is.