El Gallo prepares its steaks very differently than they do at the Palm, butterflying and re-butterflying them into maximum surface area, what seems like half an acre of pure seared flesh on the plate, blanketed if you like with melted cheese, rolled around ham, cheese and tomato, or plain. In the case of the Yecapixtla-style cecina, the meat is salted and dried before it is grilled, and it has a mild charcuterie-like tang.
Cha Cha Chicken Although Cha Cha Chicken seems to operate mostly as a takeout stand, the patio off to the side is a pleasant place on a hot night, dotted with thatched palapas, enhanced by flowers growing out of old tomato-juice cans, ocean... More »
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