you can reference my older posts, but i'm still on the look-out for mexican food that is similar to what i grew up on in the south. one dish that i really miss is pechuga frita. i haven't seen that on any menus in the city.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.