Hi folks

When I was in Puerto Vallarta there was a small shopping center close to the
Marina where they sold small BBQ'd chickens in a bag with hot peppers and a
sauce.

The taste was really great.

Does anyone know the recipe?

Thanks

Wayne Jones
Ottawa, Canada

"Wayne Jones" > wrote in message
...
> Hi folks
>
> When I was in Puerto Vallarta there was a small shopping center close to
the
> Marina where they sold small BBQ'd chickens in a bag with hot peppers and
a
> sauce.
>
> The taste was really great.
>
> Does anyone know the recipe?
>
> Thanks
>
> Wayne Jones
> Ottawa, Canada
>
There are a few ways to do this, depending on the equipment you have or
don't have. Some time back when traveling in a travel trailer with my
family, me writing books with Mexican prehistoric themes I would cook a
broiled chicken that everybody loved. The only tool you need is a charcoal
grill fired by charcoal or Mesquite embers. I'd cut up the chicken into
legs, thighs, wings, breasts, rub salt and olive oil, sprinkle red chile
powder and rub that in also. Then simply put on the grill and turn every
time you take a sip from your Corona or Dos X until done - usually about a
half hour to 40 minutes.

The red pepper was never hot enough to bother the more sensitive mouth's of
my family, jut enough to give it a bit of a zing. For those of us who like
the chile, we would have jalapenos en escabeche (see older posts of not long
ago on this subject) or any of the sauces made locally with available and
fresh ingredients.

The more commercial method is for the chicken to be pierced through and
through and put on a rotisserie where it will twirl away until done, then
un-spiked and either sold whole, or cut into pieces and bagged as seems to
be your case. The chile was most likely pickled jalapeno (escabeche). The
seasoning would be much like my version with or without the red chile
powder.

One 'traditional' way of eating the bird is through the use of white corn
tortilla quarters used as finger gloves to pull the chicken apart, dip in
salsa, and eat the tortilla along with the chicken in one fell swoop. Kind
of like what you see people from Morocco do with pita bread and their Humus
and Tabuli. As well as other cultures who use the flat breads as finger
gloves.

Wayne
www.pueblaprotocol.com

Wayne Jones wrote:
> Hi folks
>
> When I was in Puerto Vallarta there was a small shopping center close to the
> Marina where they sold small BBQ'd chickens in a bag with hot peppers and a
> sauce.
>
> The taste was really great.
>
> Does anyone know the recipe?
>
> Thanks
>
> Wayne Jones
> Ottawa, Canada
>
>
>
Are you talking about the chicken that has a bright yellow-orange color?
Someone had replied to a thread a year or two ago. I think they
mentioned tumeric or some other spice to help it achieve that color.

"Sonoran Dude" > wrote in message
...
> Wayne Jones wrote:
> > Hi folks
> >
> > When I was in Puerto Vallarta there was a small shopping center close to
the
> > Marina where they sold small BBQ'd chickens in a bag with hot peppers
and a
> > sauce.
> >
> > The taste was really great.
> >
> > Does anyone know the recipe?
> >
> > Thanks
> >
> > Wayne Jones
> > Ottawa, Canada
> >
> >
> >
> Are you talking about the chicken that has a bright yellow-orange color?
> Someone had replied to a thread a year or two ago. I think they
> mentioned tumeric or some other spice to help it achieve that color.

I have an associate selling feed for pig and chicken 'farmers' and the
yellow tint you see on most Mexican chickens is from the feed which is
designed to give that particular appearance. She tells me it has nothing to
do with taste but Mexicans are used to buying yellow chickens.

Wayne

On Mon, 11 Jul 2005 07:00:15 -0700, Sonoran Dude
> wrote:

>Wayne Jones wrote:
>> Hi folks
>>
>> When I was in Puerto Vallarta there was a small shopping center close to the
>> Marina where they sold small BBQ'd chickens in a bag with hot peppers and a
>> sauce.
>>
>> The taste was really great.
>>
>> Does anyone know the recipe?

>Are you talking about the chicken that has a bright yellow-orange color?
>Someone had replied to a thread a year or two ago. I think they
>mentioned tumeric or some other spice to help it achieve that color.

Possibly annato oil. Annato, as far as I could perceive, didn't
provide any discernible flavor, just a bright orange/yellow color.

It has been quite some time, but the restaurant in P.V. where I bought
spit roasted chicken was on the right hand side of the main road out
of town at the extreme south end of town, just before the steep hill
up towards the condos and villas. They served the chickens whole or
cut up and provided corn tortillas, salsa, chilis, and grilled green
onions. The chicken, I thought, was probably marinated in lime juice
and chili powder before cooking. It was excellent.

"Wayne Jones" > wrote in message
...
> Hi folks
>
> When I was in Puerto Vallarta there was a small shopping center close to the
> Marina where they sold small BBQ'd chickens in a bag with hot peppers and a
> sauce.
>
> The taste was really great.
>
> Does anyone know the recipe?
>
> Thanks
>
> Wayne Jones
> Ottawa, Canada

It may not be the spices but rather the chicken itself. AKA real chicken as
apposed to commercially raised and fed.

Just a thought.

Dimitri

On Mon, 11 Jul 2005 15:57:16 GMT, "Wayne Lundberg"
> wrote:

>
>"Sonoran Dude" > wrote in message
...
>> Wayne Jones wrote:
>> > Hi folks
>> >
>> > When I was in Puerto Vallarta there was a small shopping center close to
>the
>> > Marina where they sold small BBQ'd chickens in a bag with hot peppers
>and a
>> > sauce.
>> >
>> > The taste was really great.
>> >
>> > Does anyone know the recipe?
>> >
>> > Thanks
>> >
>> > Wayne Jones
>> > Ottawa, Canada
>> >
>> >
>> >
>> Are you talking about the chicken that has a bright yellow-orange color?
>> Someone had replied to a thread a year or two ago. I think they
>> mentioned tumeric or some other spice to help it achieve that color.
>
>I have an associate selling feed for pig and chicken 'farmers' and the
>yellow tint you see on most Mexican chickens is from the feed which is
>designed to give that particular appearance. She tells me it has nothing to
>do with taste but Mexicans are used to buying yellow chickens.
>
>Wayne
>


No, Wayne, what happened was we got used to buying white chickens
because we cross bred the yellow ones out of existence here in the US.
When I was a kid, chickens were yellow in the US - in California, in
Michigan, in Washington DC, in Alabama - everywhere. So I doubt it has
zip to do with feed, because if their beef industry is any indicator,
the chicken there is far "cleaner" in terms of chemical additives than
is ours.


jim

In article >,
wrote:


> No, Wayne, what happened was we got used to buying white chickens
> because we cross bred the yellow ones out of existence here in the US.
> When I was a kid, chickens were yellow in the US - in California, in
> Michigan, in Washington DC, in Alabama - everywhere. So I doubt it has
> zip to do with feed, because if their beef industry is any indicator,
> the chicken there is far "cleaner" in terms of chemical additives than
> is ours.


The vast majority of the chickens that I've seen (and cooked and eaten)
have had light yellow fat. The very cheapest chicken is white. (I'm in
California.) The yellow color comes from dye added to the feed.
Specifically, they add marigold flowers to the feed.


http://www.wholehealthmd.com/refshel...523,86,00.html

--
Dan Abel
Sonoma State University
AIS

Wayne Lundberg wrote:
> "Sonoran Dude" > wrote in message
> ...
>
>>Wayne Jones wrote:
>>
>>>Hi folks
>>>
>>>When I was in Puerto Vallarta there was a small shopping center close to
>
> the
>
>>>Marina where they sold small BBQ'd chickens in a bag with hot peppers
>
> and a
>
>>>sauce.
>>>
>>>The taste was really great.
>>>
>>>Does anyone know the recipe?
>>>
>>>Thanks
>>>
>>>Wayne Jones
>>>Ottawa, Canada
>>>
>>>
>>>
>>
>>Are you talking about the chicken that has a bright yellow-orange color?
>>Someone had replied to a thread a year or two ago. I think they
>>mentioned tumeric or some other spice to help it achieve that color.
>
>
> I have an associate selling feed for pig and chicken 'farmers' and the
> yellow tint you see on most Mexican chickens is from the feed which is
> designed to give that particular appearance. She tells me it has nothing to
> do with taste but Mexicans are used to buying yellow chickens.
>
> Wayne
>
>
That makes sense to me. You don't find white chicken very often where I
shop. I buy my chicken from one of the Mexican Groceries here. I buy the
bonelss thigh meat that is marinated at the market. I cook that for
convienience because it cooks quickly on the coals and it doesn't dry
out. I can grill that up ahead, wrap in foil then cook the carne asada
and shrimp on the same grill all coming off at the same time.

For take-out here in Tucson we have an authentic Mexican chicken joint
that is owned by a corporation in Mexico.
http://www.pollofeliz.com/index.htm
For fancier family dining we also have a few La Parilla Suiza franchises
here in AZ. http://laparrillaseuza.uswestdex.com/
Both of these places are very authentic without a lot of frills.

On Mon, 11 Jul 2005 13:09:54 -0700, (Dan Abel) wrote:

>In article >,
wrote:
>
>
>> No, Wayne, what happened was we got used to buying white chickens
>> because we cross bred the yellow ones out of existence here in the US.
>> When I was a kid, chickens were yellow in the US - in California, in
>> Michigan, in Washington DC, in Alabama - everywhere. So I doubt it has
>> zip to do with feed, because if their beef industry is any indicator,
>> the chicken there is far "cleaner" in terms of chemical additives than
>> is ours.
>
>
>The vast majority of the chickens that I've seen (and cooked and eaten)
>have had light yellow fat. The very cheapest chicken is white. (I'm in
>California.) The yellow color comes from dye added to the feed.
>Specifically, they add marigold flowers to the feed.
>
>
>http://www.wholehealthmd.com/refshel...523,86,00.html


I was referring to skin color. That was cross-bred out of US chickens.


jim

"Sonoran Dude" > wrote in message
...
> Wayne Lundberg wrote:
> > "Sonoran Dude" > wrote in message
> > ...
> >
> >>Wayne Jones wrote:
> >>
> >>>Hi folks
> >>>
> >>>When I was in Puerto Vallarta there was a small shopping center close
to
> >
> > the
> >
> >>>Marina where they sold small BBQ'd chickens in a bag with hot peppers
> >
> > and a
> >
> >>>sauce.
> >>>
> >>>The taste was really great.
> >>>
> >>>Does anyone know the recipe?
> >>>
> >>>Thanks
> >>>
> >>>Wayne Jones
> >>>Ottawa, Canada
> >>>
> >>>
> >>>
> >>
> >>Are you talking about the chicken that has a bright yellow-orange color?
> >>Someone had replied to a thread a year or two ago. I think they
> >>mentioned tumeric or some other spice to help it achieve that color.
> >
> >
> > I have an associate selling feed for pig and chicken 'farmers' and the
> > yellow tint you see on most Mexican chickens is from the feed which is
> > designed to give that particular appearance. She tells me it has nothing
to
> > do with taste but Mexicans are used to buying yellow chickens.
> >
> > Wayne
> >
> >
> That makes sense to me. You don't find white chicken very often where I
> shop. I buy my chicken from one of the Mexican Groceries here. I buy the
> bonelss thigh meat that is marinated at the market. I cook that for
> convienience because it cooks quickly on the coals and it doesn't dry
> out. I can grill that up ahead, wrap in foil then cook the carne asada
> and shrimp on the same grill all coming off at the same time.
>
> For take-out here in Tucson we have an authentic Mexican chicken joint
> that is owned by a corporation in Mexico.
> http://www.pollofeliz.com/index.htm
> For fancier family dining we also have a few La Parilla Suiza franchises
> here in AZ. http://laparrillaseuza.uswestdex.com/
> Both of these places are very authentic without a lot of frills.

I am really happy to see so many Mexican companies coming into the US
market. One of my clients, the sixth largest company in all of Mexico, Grupo
Gigante, has opened half a dozen supermarkets in the LA area and is going
further. They handle the same stuff used on a daily basis in Mexico from
maza to cactus fruit, from nopalitos to tequila and everything in between. I
no longer have to fight the long lines at the border to get my supplies!!!!

Wayne