our first visit to a Peruvian eatery in this area was principally motivated by my fondness for tongue. their rendition made the visit worthwhile. very tender, well seasoned, nicely grilled, medium thick slices covered but not smothered with two different toppings, a chimichurri and a pale orange pepper/cream sauce. served over a few spoonfuls of a tasty, parsley and olive oil infused mash (yucca maybe ?). the other dishes sampled were good to very good : sweet potato fries, the salad with beets and purple potato, and a ceviche with octopus and shrimp. at the South Van Ness ave. location, service from our waiter was spectacularly indifferent, though attentive from the rest of the staff. by far the worst service we've ever had in SF. for a return try, we'll follow mariacarmen's preference and go to the other branch near Valencia.
at virtually every other table in the place we saw the rotissierie chicken in various portions and stages of dismantling/consumption. we generally find this dish too salty for our preferences, perhaps indicating that cooks are looking for a certain crust on the skin and a high salt content in the rub variations is requisite. the popularity of the chicken at Limon made us curious of course, but we're wary of having our palates scoured.
is there a popular rotissierie chicken around here that isn't salty ? Roli roti, for example is quite popular but too salty for our preferences. what would be a consensus ranking among such places like Limon, Hoffman's, or the Spinnerie (they spatchcock the birds, placing them in a subcategory technique-wise), or others not including the famous Zuni brined roast chicken, in terms of flavor and quality of the chicken, and salt level in the prep ? thank you, appreciate the input.