Despite the strip-mall location, tradition lives on at this tiny Gresham eatery, where Claudia Fernandez roasts up to 40 chickens every day in her massive, wood-fired oven. Served with three increasingly spicy Peruvian sauces, this is rotisserie chicken at its finest: juicy, tender, and infused with the smoky goodness that comes only from two hours in the oven. After picking the last morsels from the bones, you’ll wish you knew the Quechua phrase for “more, please.”