In Spanish, a chicken’s signature sound is interpreted as “pio pio;” and at Pio Pio in the Dilworth area, they specialize in rotisserie-cooking the birds the Peruvian way (they’ll have long lost their pio pio by the time they arrive on your plate). The rotisserie birds are marinated in Peruvian sauce and come out moist and tender next to rice, beans and a cucumber-tomato-avocado salad with vinaigrette. Start with a side of tostones with garlic dipping sauce or finish with some maduros (fried sweet bananas) and you’re doing it the authentic way. The food also hits on Columbian dishes, including seafood, and tilapia or red snapper and rubbed in regional spices. Vegetarian platters satisfy those who prefer to keep the pio pios coming from live birds.