thistle Posted June 29, 2013 Share Posted June 29, 2013 Ordered a whole chicken at Coco Rico. Both dark and white meats were dry and the skin had no hint of crispness. Any spices were nonexistent, thankfully the sauces had some flavor. If it wasn't a rather inexpensive meal and I wasn't so hungry I would be upset. If you're in the area, you should try Su Pollo, south end of Rt.1/Richmond Hwy.-cooked over charcoal, more than half the time, the skin is crisp (I give it to my pups) but I've never tried their yuca, I get rice. The soup (aguadito de pollo) is excellent, especially w/ a little green sauce, & the tv always has soccer. It's a little hard to maneuver into their parking lot, but you can park in the shopping center next door, (other side of McDonalds) & pop in & out. Link to comment Share on other sites More sharing options...
Rufo Tabayoyong Posted July 1, 2013 Share Posted July 1, 2013 I am going to second Su Pollo. The chicken is really quite good and the best to be found anywhere near Alexandria. Its of the more heavily seasoned variety (which I prefer). Its a good sized bird, but is still moist. Also, as the previous poster mentioned, it is cooked over charcoal and that comes through. Yucca is I want from it. Not too big (right crunch to interior ratio), freshly fried and crispy, not stringy or too dry/starchy on the inside. Sauces do the job; good standard represenation. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted July 2, 2013 Share Posted July 2, 2013 Is there a self-respecting pollo a la brasa that doesn't cook over charcoal? My experiences with Super Chicken (Falls Church & Tysons) and Crisp & Juicy (Falls Church) all involve charcoal. ETA: never had the Super Pollo across from Pupatella but that place smells good. Link to comment Share on other sites More sharing options...
Justin Bittner Posted July 2, 2013 Share Posted July 2, 2013 You can smell the chicken and charcoal a block away at the spot I hit in bmore, that's my standard when it comes to pollo la brasa, if I can't smell whats goin on by the time I park the car and get out I'm getting back in. Link to comment Share on other sites More sharing options...
thistle Posted July 29, 2014 Author Share Posted July 29, 2014 So many pollo a la brasa places have such similar names - Chicken Loco, Wild Chicken, Crazy Chicken, Pollo Loco, etc. - and I'd also love to know if *any* of them make their own sauces (particularly the yellow and pink ones). La Caraqueí±a and La Canela have in the past, but I can't think of anywhere else in the area who does. So we go to Su Pollo, & my daughter asked the other day what the white sauce was (she always gets extra) & I admitted I didn't know, other than thinking it's a mayo kind of thing, I love the green sauce, & you have to double dip (white, then green). Link to comment Share on other sites More sharing options...
DonRocks Posted July 29, 2014 Share Posted July 29, 2014 So we go to Su Pollo, & my daughter asked the other day what the white sauce was (she always gets extra) & I admitted I didn't know, other than thinking it's a mayo kind of thing, I love the green sauce, & you have to double dip (white, then green). Oh, you can rest assured that both the white and pink sauces are "mayo kinds of things." The green sauce, on the other hand, is dairy-free. Link to comment Share on other sites More sharing options...
thistle Posted May 7, 2015 Author Share Posted May 7, 2015 I still go to Su Pollo about once a month (because I can cook chicken at home, when I'm not lazy), a step above grocery store rotisserie chicken (actually, I've never bought any), rice is decidely average, salad forgettable, but double dipping white & green sauce is priceless. & my dogs really appreciate the chicken skin. Link to comment Share on other sites More sharing options...
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