Dear Friends:
After a nice holiday, which some already finished, I came to get my beloved Chick kept his years number 60 !!... that's why I'm still in fiestasss!
many years we will offering their exquisite taste and pleasure to eat.
is why I want to wish you a HAPPY retire existing 60 YEARS!
The only bad thing is that not what is the exact date of the birthday of my beloved Chick ... it is only the second week of December ...
SO IF ANYONE KNOWS EXACTLY THE DATE ... ME LO gossips please!
I'm going to thank a lot ...
good friends there I leave the note I read about this news .... 
The po 
ment served grilled 17:10
sixty years since December 1949 has improved technology and now enjoys a quality product and a technology-friendly environment
At 60 years after its creation, the tasty grilled chicken has become a national treasure and pride in our cuisine . So much so it was declared Cultural Patrimony of the Nation by the INC.
all began six decades ago, when the restaurant owner La Granja Azul, Roger Schuler, had the idea of \u200b\u200boffering chicken restaurant. It was Franz Ulrich, his partner, responsible for creating an oven to cook several chickens at once. As the note
Canal N said, he was not a better idea to Ulrich that a mechanism that actually mimics the system solar. Chicken lines that rotate on its axis and, simultaneously, around a central tube within an oven door and a fireplace.
For many years after its creation, this oven has entered a new stage thanks to the work of Mr. Heriberto Ruiz. If this name is made known, it must have seen the plate "H. Ruiz Brothers " at the door of many kilns in the city and even in the poultry markets abroad. CHICKEN
ECOLÓGICOSon forty-nine years Heriberto Ruiz's leading refining furnaces for grilled chicken and it was thus created a model that saves 40% of the time it normally takes to make a chicken. This results in considerable decrease in coal consumption.
This furnace chimney does not need saving, because as the fat falls into the coals, does not smoke and has been very welcome, especially abroad, where some fellow chicken restaurants have opened.
Peruvians know how to celebrate. And there's only one way to honor the grilled chicken on your 60th birthday: eating it. Bon Appetit
ment served grilled 17:10 sixty years since December 1949 has improved technology and now enjoys a quality product and a technology-friendly environment
At 60 years after its creation, the tasty grilled chicken has become a national treasure and pride in our cuisine . So much so it was declared Cultural Patrimony of the Nation by the INC.
all began six decades ago, when the restaurant owner La Granja Azul, Roger Schuler, had the idea of \u200b\u200boffering chicken restaurant. It was Franz Ulrich, his partner, responsible for creating an oven to cook several chickens at once. As the note
Canal N said, he was not a better idea to Ulrich that a mechanism that actually mimics the system solar. Chicken lines that rotate on its axis and, simultaneously, around a central tube within an oven door and a fireplace.
For many years after its creation, this oven has entered a new stage thanks to the work of Mr. Heriberto Ruiz. If this name is made known, it must have seen the plate "H. Ruiz Brothers " at the door of many kilns in the city and even in the poultry markets abroad. CHICKEN
ECOLÓGICOSon forty-nine years Heriberto Ruiz's leading refining furnaces for grilled chicken and it was thus created a model that saves 40% of the time it normally takes to make a chicken. This results in considerable decrease in coal consumption.
This furnace chimney does not need saving, because as the fat falls into the coals, does not smoke and has been very welcome, especially abroad, where some fellow chicken restaurants have opened.
Peruvians know how to celebrate. And there's only one way to honor the grilled chicken on your 60th birthday: eating it. Bon Appetit
Greetings to All!
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