Rotisserie Chicken, with Fried Yucca Root

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1 whole chicken

1 teaspoon minced garlic

2 tablespoons huacatay (Peruvian herb)

1 teaspoon pepper

1 teaspoon salt

2 ajies (Peruvian chile)

1/2 teaspoon ground cumin

3 lemons or limes, juiced

1/2 teaspoon achiote (annato)

2 pounds yucca root, peeled and boiled (cook them like potatoes)

Vegetable oil, for frying

Aji sauce:

1 cup of cream of aji (6 to 9 ajies in the blender with salt, 1 clove of garlic, ground black pepper, and 1/2 cup oil)

1 1/2 tablespoons olive oil

2 green onions, chopped

2 tablespoons lime juice

Creamy cheese sauce:

1 package queso fresco

1/4 red onion sauteed (without oil)

3/4 cup oil

3/4 cup milk

1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)

1 aji chile

Salt and freshly ground black pepper

1 tablespoon lemon juice