Sinaloa Style Chicken II – On a Charcoal Grill

Sinaloa Style Chicken II – On a Charcoal Grill

Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more

Sinaloa – The Round Pitahaya

Sinaloa – The Round Pitahaya

Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more

Sinaloa Style Chicken – Not Too Crazy

Sinaloa Style Chicken – Not Too Crazy

My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more