Dining
BY ROO MOODY
Meals include pasta, ceviche and dishes with beef.
The chicken at Las Brasas is marinated for 24 hours before being slow-cooked in a rotisserie charcoal grill.
PHOTOS BY ROO MOODY COMMUNITY IMPACT
Couple brings Peruvian-cooked charcoal chicken
together, it would have to serve one of their favorite foods. “There were a couple of di erent concepts that we were thinking of doing, but I feel like this one is ... it’s just very diverse,” she said. Along with the chicken meals, customers can order dishes with beef, fried sh, ceviche and pasta. Side options include chaufa, or chicken fried rice, plantains, yuca fries and beans. The local impact Ash Shiao said the food at Las Brasas is halal and designed to o er families healthy but a ordable options. For $8.99, customers can order a quarter leg chicken, three sides and a drink. Families of four can also order a group meal for $30.
Ash and Pat Shiao used to dream up concepts for opening a restaurant together one day. While neither of them had restaurant industry experience, the two considered themselves food- ies and knew they had the passion for it. After moving to Sugar Land from Maryland, Ash Shiao began to miss the Peruvian way of cooking charcoal chicken. She took her husband to the original Las Brasas Charcoal Chicken location in Eldridge so fre- quently that the owner said the couple could open a second location in Sugar Land. On the menu Ash Shiao said she and Pat had previously decided that if they ever opened a restaurant
Residents Pat and Ash Shiao opened the local location.
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5022 Hwy. 90A, Sugar Land www.lasbrasastogo.com
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