http://www.voiceplaces.com/locations/directions/locationId:2959807/
View on Large Map
Get Directions
|
00000 - 00000 of 00000 |
|
advertisement
It's the rotisserie bird's skin you encounter first. With its lipid reserves thoroughly rendered off, it rustles like burnt paper when you take your knife to it. In its dark mahogany depths lurks a concentrated flavor. There's cumin for sure, a staple of Peruvian cooking, and perhaps garlic. But what else? You can't say for sure. Whatever it is, it's a magic rub that enters deep into the meat, which is, by the way, so moist from tail to sternum you can barely tell the dark from the white.
There are lot of chicken dishes out there and I have only ten slots on this list. So I picked out my faves using my own unscientific criteria of what constitutes a chicken dish, ruling out others bec... More »
You notice the wood-fire aroma the moment you walk into the new Inka Grill in Costa Mesa. It’s a campfire kind of smell, the sweet scent of carbon feeding the flames that crackle at the back of an open-ended rotisserie oven. You realize the... More »
You can get a rotisserie chicken just about anywhere these days: Costco, the local supermarket. The basic idea is as universal as chicken itself: Spear the whole hen on a rotating spike, then leave it to roast near a radiating heat source so the subcutaneous fat self-bastes the meat to a juicy sort of succulence. But the Peruvians at Inka Grill Rotisserie Chicken up the ante. To cook the pollo à la brasa, the chefs eschew electricity for a smoldering wood fire. And where there's... More »
Privacy Policy | Terms of Use | Site Map © 2013 Village Voice - All rights reserved.
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city