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4
servingsMedium
Published 2001
Walking by the Rosticería Bernal in Papantla, we were pulled to a stop by the smell of chicken grilling over coals. Ordinarily rosticería refers to a rotisserie, but there was none in sight. This establishment had only a small charcoal grill by the door with butterflied chickens in progress. It offered a choice of different flavors, of which this simple lime-and-chile version was my favorite.
At home, I adapted the original by cutting the chicken into quarters. This eliminate