$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 writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.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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