Barbacoa (the Spanish word for Barbecue) proudly brings the Peruvian Chicken experience to Montgomery County. Using only fresh ingredients we create our own brines, sauces and sides to ensure that your dining experience is one that you will remember for a long time.


The process of cooking our chickens starts with fresh chickens that soak in our brine for 12 hours. They are placed on rotisserie spits and cooked over an open fire that is started with real hardwood coals and aged oak that we get from a local provider. We use cylindrical, metal, charcoal chimneys inside the oven to start the fire so there are no chemicals involved in the preparation or cooking of our chickens.


Once the natural hardwood coals are heated to readiness, the hardwood coals are dumped from the metal chimneys onto the metal bed located in the bottom center of the rotisserie oven. Oak logs are then placed in formation against the hardwood coals to begin establishing the fire that cooks the chickens.



Typical cooking time for our chickens is roughly ninety (90) minutes. Temperature readings are taken throughout the cooking process to ensure our chickens are cooked to perfection.






In addition to our amazing chicken, Barbacoa offers
St. Louis Ribs, Brisket, Norwegian Salmon and
an assortment of smoked sandwiches for our customers.