Burnt Chicken

So far when in need of a cheap lunch this dish normally wins out. It is cooked everywhere i have been in mexico, but then again its just chicken.

It can be found by following you nose towards the rising clouds of black smoke. Often coming from half cut 44 gallon drums on the side of the road.

The chicken is squashed flat before being cooked over flames. Then when you reach your goal of indicating you would like to buy some of the flat burnt bird, it is cleavered (not sure if this is a real word, but its getting a workout on this site) and delivered to you on a styrophome tray. Along with the bird you will recive some tortillas, lime wedges, rice and hot sauce as a minimum.

The version showen here is from Tulum. It also included some bean slop, can type spagetti and some lettuce.

The flavor can only be described as smoky. Burnt and Smoky. And damn delicious.

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Growing veggies, keeping the solar going and listening to music; one might think Roy never leaves his home with his green thumb yet he is an adventurous foodie who loves trying the weird and wonderful cuisines of any culture. An electrical engineer by trade his nerdiness also crosses over into his love for folk music and playing warhammer.

3 Responses

  1. Looks like Portugese chicken, delicious. I like the idea of the tinned spaghetti with chicken. Random action. I really like butterflied chargrilled chook. Shit yes. No word on PNG departure yet. Will send word when confirmation received. Cheery-bye Roy!

  2. Leroy I think George the Orgulous is your biggest fan. Must say chargrilled chook looks pretty good…

  3. “…Often coming from half cut 44gallon drums on the side of the road”

    Damn, that sounds appetising!

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