11/3/2023 0 Comments Pollos asados al carbon near me![]() There is, for example, flautas de pollo desebrada (shredded chicken with cream, lettuce, tomato, onion, cheese, avocado and salsa). A whole or half chicken includes a basket of warm corn tortillas (not made on the premises), picked red onions, salsa and chips, a baked potato, a quesadilla, a chile toreado and refried beans. If you like your pollo al carbon with a little more char, you’ll want it prepared dorado-style. Much more…but first: The charcoal grilled chicken is available in three sizes– entero (whole) medio (half) and quarto (fourth) and two styles: jugoso (juicy) or dorado (golden). Peruse the menu and you’ll quickly discover there’s more on the menu than charcoal-grilled chicken. The name on the marquee bears the subtitle “ Asado Al Carbon Estilo Sinaloa,” charcoal-grilled chicken as its made in the Mexican state of Sinaloa. The El Rey Del Pollo restaurants are owned by brothers. El Rey Del Pollo #1 is in Santa Fe, the number designating it launched before the Albuquerque restaurant. El Rey Del Pollo translates from Spanish to “King of the Chickens,” a sobriquet Carlos told me is very well-earned. You can imagine our shared delight when mi amigo Mexicano Carlos told me about El Rey Del Pollo #2 on the southwest intersection of Bridge Boulevard and Goff. It’s been perhaps my biggest failing as a fowl-following friend that I haven’t been able to find a purveyor of Sr. El Chicken closed down in 2015.īy any math, fuzzy or otherwise, that’s four years without pollo al carbon. Then there was El Chicken 100% Carbon, a mobile kitchen (that’s food truck to you, Bob), but that love affair didn’t last either. ![]() Plata and I thought we had discovered the motherlode in El Pollo Real Colombiano, but our dalliance was short-lived. Plata’s birthplace of Los Angeles where you can’t toss the leg bone of a chicken without hitting another poultry place. Over the years, Albuquerque’s Mexican restaurants haven’t exactly been beacons of light pointing the way for seekers of pollo al carbon to sate their maws with full repast. “Finger-licking good” might be a cliche, but there’s truth to this one particular cliche as it applies to al carbon. Plata? Made well, pollo al carbon is absolutely addictive. He craves those juicy, spatchcocked, golden-skinned birds speckled with black char, chicken so meaty and delicious it makes store-bought rotisserie chickens look positively anorexic in comparison. Instead, he leaves large “al carbon fingerprints,” the finger-licking kind you get from frequenting restaurants which specialize in pollo al carbon, chicken prepared over charcoal. Plata for fouling the air and water with a large amount of greenhouse gas emissions. No environmental activist would ever condemn Sr. Plata” Silver has a much smaller carbon footprint than that carbon credit-trading hypocrite Al Gore. My environmentally-conscious, Prius-driving friend Bruce “Sr. Plata” Silver Stands in Front of El Rey Del Pollo
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