A local restaurant did a stunningly scrumptious job at lunch today;
"Pollo et Napoles." The chicken was moist and tender. The napoles
were -- pickled, I think -- they had a flavor that I couldn't pin
down and the waitress just smiled and "uh-huh"ed a lot.

Anyone have a recipe (that they've _tried_) and would be willing to
share? I'm not looking for a websearch of the first 10000 recipes;
I can do that all on my own, thankyouverymuch. G

The restaurant is Oaxacan so that might help narrow down
expectations.

Many thanks!

The Ranger
--
"Always chant, 'Protect me from myself' when you find yourself
doing something as brain-dead as you've just done."
-- Michele Granger, SrSysad, 8/1/94