A Fork on the Road

Chickens rule the roost at Kokoriko in Brickell


If you go

Place: Kokoriko Natural Rotisserie

Address: 1111 SW First Ave., Brickell

Contact: 877-565-6745, kokoriko.com

Hours: 11:30 a.m.-midnight Monday-Friday, noon-closing Saturday and Sunday

Prices: Ajiaco $9.99-$18.98, chicken $6.95-24.95, sides $2.95-$3.95, desserts $3.95


Colombian Aji Verde

(green hot sauce)

This sauce from allrecipes.com is fairly hot and goes well with roasted chicken, steaks and seafood, baked potatoes, rice and vegetables adding vivid heat.

10 jalapenos, seeded

1/4 cup white vinegar

1/4 cup fresh lemon juice

1 1/2 cups scallions (green onions)

1 cup chopped cilantro

In a blender, combine all ingredients with 1/4 cup of water and salt to taste. Blend until smooth and refrigerate until ready to serve. Makes 2 cups.

Per tablespoon: 4 calories (7 percent from fat), 0 g fat (0 g saturated, 0 g monounsaturated), 0 mg cholesterol, 0 g protein, .7 g carbohydrates, .3 g fiber, 1 mg sodium.


The logo for Kokoriko may be a rooster but chickens rule the roost at this Colombian rotisserie. A huge glassed-in large industrial oven holds whole golden chickens lanced on a horizontally mounted spit slowly rotating over gas flames. The eatery in the street level of the Axis building has brick walls, reclaimed wood tables, and handmade paper light shades with a patio.

Executive chef Richard Sandoval is from the Lomas de Chapultepec neighborhood in Mexico City where his grandmother cooked daily feasts for the family. He also learned the ropes in his father’s restaurants in Acapulco. After he graduated from the Culinary Institute of America in Hyde Park, N.Y., he opened his first of many restaurants in New York. In 2011 he was a semi-finalist for a James Beard award for restaurateur of the year. On a trip to Colombia, he fell under the charms of Kokoriko and brought it to Miami last year.

Named after the French onomatopoeia cocorico for a roosters’ crow, the chain was founded in Bogota 45 years ago by owner Edwardo Robayo’s father. It became so popular that Kokoriko is the generic name for rotisserie bird in Colombia. Free-range chickens are marinated 48 hours in a secret adobo with crushed annatto seeds for the reddish tint. The slow rotation cooks the birds evenly in its juices, resulting in crisp skin and moist interior.

Get a quarter, half or whole bird with two sides. Or get Bogota-style ajiaco soup with chicken seasoned with guascas, a wild herb related to daisies that tastes like mild oregano. The potage is thickened with Andean yellow potatoes and garnished with corn, sour cream and avocado slices. Rice and capers are on the side to mix in. Colombian aji chile sauce from the condiment bar adds a spark that can be tempered with creamy coconut flan. Cocorico!

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category