+

1 Suggestion

Expand Map

1 Suggestion

MikeR | Dec 2, 201402:51 PM     3

Sptatchcocking (removing the back bone and flattening it) seemed to be the in way to prepare a Thanksgiving turkey this year. Reading about the process and seeing the pictures brought to mind a place I used to go for lunch often when I worked in Rockville some 25 years ago.

It was in a strip along Rockville Pike toward the north end, and I'm sure had "pollo" in the name as it was a not fried chicken place before the rotisserie chicken places moved in. They had flattened chickens on the grill, and the standard lunch was a couple of tortillas, a hunk of chicken, and the instructions (on the paper placemat) to shred the chicken and wrap it in the tortillas to make tacos.

Anyone remember the place? Is it still there?

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.