$10 Deal: Los Picosos’ pollo al carbon is a smoky good deal
The chicken is delicious: spicy and succulent dark and white meat, all red from the marinade and smoke, runs juicy at the bone on the inside and is smoky and char-y on the outside. (Joshua Carlucci/Special to The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
The word is out about the magical chicken Los Picosos is selling.
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