![]() ![]() You don’t have to see the grill to be sure the 31st street original location uses charcoal-you’ll know as soon as you drive into the cloud of smoke that hangs over the entire block. They have the buy a combo, get a half deal on Tuesday and Thursday. Points for the quality of the salsas, too, especially the darker one with the taste of charred peppers between that and a pretty accessible location, this is easy to recommend as a place to start. ![]() So you know your chicken is hot off the grill and damn near perfect-lots of tasty char bits on the outside, yet juicy and succulent inside. I’ve noted a few distinguishing features, so pick one that sounds good and try it, you’ll be glad you did.Īs seen in the cover image for this story, everything’s visible to the customer here. My original plan was to rank the ones I’d found, but seriously, they’re all chickens and they’re all cooked skillfully over charcoal, there’s not that much difference to judge them by. To be sure, as I said, you can’t trust the signage-you have to go inside and get a good look at the equipment (as well as eat the chicken). I’ve managed to identify five (plus a second location for one), all but one opened within the last few years, though I won’t be surprised (in fact, I’ll be delighted) if readers are able to identify more. Nevertheless, the flavor from charcoal is better, some of us think way better, and so it’s good news that the number of places which have managed to install a genuine live charcoal grill for Mexican-style chicken is steadily climbing. Here in Chicago, it’s hard to get a real live fire charcoal grill with proper venting approved by the city, much easier to do a gas grill, and gas-grilled chicken can certainly be plenty good. Sinaloan chicken is just a name, like Texas toast, by now, and many places advertising pollo al carbon actually cook over gas. The state of Sinaloa is to grilled chicken what Kentucky is to fried, though a sign like that shouldn’t really be taken as proof that there’s actually either real charcoal or real Sinaloans involved. If you’ve been to Mexico you’ve probably seen signs promising something along the lines of “Pollo al Carbon, Estilo Sinaloa”-Charcoal-Grilled Chicken, Sinaloan-Style.
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