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fried ribs

Thi N. | May 11, 200504:59 AM

You know what's good? Deep fried ribs. That's freakin' good.

This is at Juquila, a longstanding favorite. Not the finest or subtlest of Oaxacan (that award currently goes to the Oaxacan joint at Wilton & Melrose, Antiqua Oaxcana or something like that). But it's comfy, it's fine.

Last item on the specials menu turned out to be a rack of pork ribs, all spiced up with the usual Oaxcan blend, and then deep fried. It's a little dry, and very, very intense. Not battered. Just seared-shut and intensified.

Unrgh. I mean, unrgh. I mean, UNNRGH.


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