{"id":17034,"date":"2012-08-01T08:32:16","date_gmt":"2012-08-01T14:32:16","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=17034"},"modified":"2018-07-17T20:05:11","modified_gmt":"2018-07-18T02:05:11","slug":"el-pollo-picante-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17034","title":{"rendered":"El Pollo Picante – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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<\/span> El Pollo Picante in the Journal Center area<\/span><\/figcaption><\/figure>\n

Pollo asado, marinated grilled chicken, has been a staple in Mexico for years, but save for those pockets within metropolitan areas heavily populated by scions of Mexico, it hasn’t made significant inroads throughout the fruited plain. Mexican grilled chicken restaurants seem to fly under the radar, unbeknownst to much of the local populace outside the Mexican neighborhoods in which they’re clustered. Many grilled chicken sahops–even in Albuquerque– operate in ramshackle, lilliputian buildings not much larger than roadside stands. <\/span><\/p>\n

In the 1980s, El Pollo Loco, a Mexican grilled chicken chain expanded into the United States, launching in about a dozen states including New Mexico. Today, the chain operates in five western states (Nevada, Arizona, Utah, Texas and California) as well as in Illinois (and in episodes of Breaking Bad<\/em>), but despite expanding beyond its grilled chicken niche to include burritos, quesadillas, salads and more, it hasn’t been able to compete significantly with the popular pseudo Mexican concept restaurants.
\n<\/span><\/p>\n

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<\/span> Empty tables at 11:30AM. It’s almost criminal for a restaurant which services such good chicken!
<\/span><\/span><\/figcaption><\/figure>\n

After Albuquerque’s erstwhile El Pollo Loco restaurant–which operated on San Mateo (in the location which currently houses Siam Cafe<\/a>)–closed, it would be more than a decade before another Mexican grilled chicken restaurant would open in a heavily-trafficked commercial area. \u00a0 In May, 2012, El Pollo Picante launched\u00a0in the Market Place at Journal Center just a few doors down from Torinos @ Home<\/a>. My friend Ryan “Break the Chain” Scott, a discerning diner, was one of the restaurant’s first guests, enjoying it so much, he’s returned several times…and he brought me with him.
\n<\/span><\/p>\n

El Pollo Picante is owned and operated by Steve and Cindy Lee, a genial Korean brother and sister who know what they’re doing behind a grill.\u00a0 Whether you’re visiting for the first time or have become a regular, you’ll receive the type of personalized attention you can’t help but appreciate.\u00a0 Cindy will take your order while Steve mans the gas-fired grill visible from the counter where you order, evoking the captivating aroma of marinated chicken being expertly grilled.\u00a0 To anyone who’s ever enjoyed Mexican grilled chicken, that aroma is an aphrodisiac, a siren’s call.\u00a0 It’s an irresistible lure.
\n<\/span><\/p>\n

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<\/span> A half chicken, beans, rice, pico de gallo and salsa<\/span><\/figcaption><\/figure>\n

The aroma is a preview of poultry perfection.\u00a0 It’s mouth-watering truth in advertising.\u00a0\u00a0\u00a0 The marinade penetrates deeply into the meat, turning the skin an ochre hue and imbuing it with a seasoned flavor.\u00a0 If you’re of the habit of discarding grilled chicken skin, this skin will break you of that habit.\u00a0 It’s crispy without being dry and it’s thoroughly delicious. \u00a0 The hot flames of the grill sear in all the spices and tangy goodness of the marinade. A half-chicken order (dark meat) gets you two wings, two legs, two thighs and two thighs.\u00a0 As with all chicken–grilled, roasted, rotisseried, baked or fried–the most moist and juicy pieces are the thighs.\u00a0 You can also request all white meat if you prefer.\u00a0 The breasts are snowy white, tender and surprisingly moist.
\n<\/span><\/p>\n

At the risk of committing sacrilege, El Pollo Picante’s Mexican grilled chicken blows away the chicken at El Pollo Loco and the Chicken Flameante at Taco Cabana. Similar to those restaurants, Polo Picante chicken is accompanied by Mexican inspired sides: beans, Spanish rice and corn tortillas. These sides are wholly unnecessary. They\u2019re also not especially good…maybe the caliber of airline food (not the peanuts and pretzels). Luckily they\u2019re served with pico de gallo and salsa. These are good and do greatly improve the flavor of the beans and rice.<\/span><\/p>\n

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<\/span> Teriyaki Beef<\/span><\/figcaption><\/figure>\n

When it first opened, El Pollo Picante\u2019s menu was pretty much limited to Mexican grilled chicken, but has since expanded to include teriyaki chicken and beef as well as a curry plate, all Korean style. My friend Se\u00f1or Plata and I are applying our charm to convince Cindy that the menu should also include KFC. No, not that greasy chain chicken. KFC stands for Korean Fried Chicken and it\u2019s the rage among savvy diners in Los Angeles. The pairing of Mexican grilled chicken and KFC would make El Pollo Picante a formidable poultry presence.<\/span><\/p>\n

While researching the blogosphere for information about El Pollo Picante, I happened upon a refreshing new food blog called “Once Again We Have Eaten Well<\/a>.”\u00a0 Written by Edward Sung (a long time friend of this blog) and his lovely better half Hannah Walraven, Once Again… is a delightful change of pace from the mundanity of most food blogs.\u00a0 The blog employs a novel conversational approach so entertaining and realistic, you’ll\u00a0 find yourself transported to the table with Edward and Hannah. It’s almost as good as being there with them.<\/span><\/p>\n

El Pollo Picante<\/strong>
\n7600 Jefferson Street N.E., Suite 5
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 1 August 2012
\n1st VISIT<\/strong>: 30 July 2012
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 19
\nCOST<\/strong>: $
\nBEST BET<\/strong>: Half Chicken<\/span><\/p>\n

\"El<\/a><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Pollo asado, marinated grilled chicken, has been a staple in Mexico for years, but save for those pockets within metropolitan areas heavily populated by scions of Mexico, it hasn’t made significant inroads throughout the fruited plain. Mexican grilled chicken restaurants seem to fly under the radar, unbeknownst to much of the local populace outside the Mexican neighborhoods in which they’re clustered. Many grilled chicken sahops–even in Albuquerque– operate in ramshackle, lilliputian buildings not much larger than roadside stands. In the 1980s, El Pollo Loco, a Mexican grilled chicken chain expanded into the United States, launching in about a dozen states including New Mexico. Today, the chain operates in five western states (Nevada, Arizona, Utah, Texas and California) as well as…<\/p>\n","protected":false},"author":1,"featured_media":46924,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,522,629,262,4],"tags":[],"class_list":["post-17034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-chicken","category-closed-in-2014","category-closed","category-specialty"],"yoast_head":"\nEl Pollo Picante - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17034\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Pollo Picante - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Pollo asado, marinated grilled chicken, has been a staple in Mexico for years, but save for those pockets within metropolitan areas heavily populated by scions of Mexico, it hasn’t made significant inroads throughout the fruited plain. Mexican grilled chicken restaurants seem to fly under the radar, unbeknownst to much of the local populace outside the Mexican neighborhoods in which they’re clustered. Many grilled chicken sahops–even in Albuquerque– operate in ramshackle, lilliputian buildings not much larger than roadside stands. In the 1980s, El Pollo Loco, a Mexican grilled chicken chain expanded into the United States, launching in about a dozen states including New Mexico. 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