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Pollo de Oro's skin is the best rotisserie chicken skin in Orange County-slightly fatty, sweet, not burnt to blackness, but like perfectly toasted bread. The cooks can chop up the chicken and transform it into a burrito, bowl or tacos, but it's best off the spit, steaming, the skin intact and ready for dissection. Half a chicken costs around 5 bucks, but spring for the special-beans, rice, potato salad, five tortillas and a medium drink for $6.99 after tax.
Last plug for our food blog, Stick a Fork in It. Screw Urban Spoon, Yelp, Chowhound and the other foodie aggregators with OC audiences: Between Edwin and I, we cover the waterfront of Orange County food, from Mothers Market’s lackluster opening... More »
Armenians are the masters of the rotisserie chicken; Midwesterners perfected broasted hens; Vietnamese practice the high art of chicken pho. Mexicans, meanwhile, content themselves with preparing the best charbroiled chicken in the world, and few... More »
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