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Mario's Peruvian and Seafood's fried chicken is chopped into hunks as small as a child's fist, battered and fried until skin and meat molecularly bond. Even still, you'll find yourself peeling off strips of skin, savoring the addictive crackle and the marvelous way it concentrates the requisite flavors of fat and salt.
A proper Fourth of July feast probably begins at the grill. And in contemporary Los Angeles, this all-American meal is as likely to be composed of yakitori and carne asada as hot dogs and hamburgers: ... More »
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