fried chicken

Like J. Gold’s culinary prose, the food at Honduras’ Kitchen still slaps—like a good punta track pulsing through a crowded dance floor at La Cita. Their pollo chuco, a crown jewel of Honduran street fare—legs and thighs fried to a shattering crisp, yet impossibly juicy within, as if the meat has been seasoned not just with salt and citrus but with the essence of ancient Maya itself.

Erick Galindo

July 2, 2025

Plus a new cannabis brand with proprietary terpenes for better sex, a chain that charges different prices depending on the affluence of neighborhoods, Michoacán-style carne apache, and hand-carved pata negra ham.