Brick and Bones

10 pieces of assorted dark meat, brined for 24 hours, battered and deep fried; served with radish, cilantro and lime.

3 pieces of assorted dark meat, brined for 24 hours, battered and deep fried; served with radish, cilantro and lime.

6 pieces of assorted dark meat, brined for 24 hours, battered and deep fried; served with radish, cilantro and lime.

Poblano Mashed Potatoes topped with pasilla gravy, corn, chicken nuggets, Oaxaca cheese and fresh diced jalapenos.

Chicken breast, buttermilk bath, battered and deep fried with Oaxaca cheese and chimichurri sauce on a toasted bolillo bun; served w/ Mexican pinwheel chips.

White meat breast, buttermilk bath, battered and deep fried; served w/ guajillo ranch.

3 drums, brined and battered, doused in hot chili oil w/ mixed peppers; served w/ celery sticks and avocado aioli.

2 thighs and a drum, brined for 24 hours and deep fried without batter, topped w/ onions and cilantro; served w/ salsa verde, a side of grilled scallions, and 3 corn tortillas.

3 drums, brined and deep fried without batter, doused in the hot chili oil; served with a side salad and balsamic dressing. *If you’re Naked and Hot, you’re Sexy.