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Customers follow their noses to Michoacán Market's charcoal-grilled chicken

Original post made on Jul 31, 2019

When Janet and Ruben Robles first started cooking whole chickens to bring in more business to their Menlo Park market, they didn't have to do any promotion. The sight and smell alone of mesquite-grilled chicken attracted customers.

Read the full story here Web Link posted Thursday, July 25, 2019, 3:34 PM

Comments (11)

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Posted by Mark Weiss
a resident of Downtown North
on Jul 31, 2019 at 5:41 pm

Mark Weiss is a registered user.

In another version of this there was a headline “smoke kissed chicken” and in this day and age of “me too” my first thought was, did chicken give permission? but also could be an alternative answer to the old ‘why did the chicken cross the road?’ shaggy dog dealio


14 people like this
Posted by JR Winslow
a resident of Leland Manor/Garland Drive
on Aug 1, 2019 at 11:53 am

JR Winslow is a registered user.

No secret to preparing Mexican-style grilled chicken...a squeeze of lime + salt.

This is almost akin to the 'mystery' of using oregano & basil in southern Italian cooking...no big deal.

Anyone can do it...not exactly rocket science.


7 people like this
Posted by Hmmm
a resident of East Palo Alto
on Aug 1, 2019 at 12:31 pm

Oh, JR, you don't actually know what they use, and if you did, who cares? What matters here is the delicious final product.


14 people like this
Posted by Pollo Mexicano
a resident of another community
on Aug 1, 2019 at 12:39 pm

> No secret to preparing Mexican-style grilled chicken...a squeeze of lime + salt.

^^^ We get our Mexican-style Chicken at Pollo Loco & yes, lime is a key ingredient.

People make too big a deal out of grilled chicken whether its teriyaki, traditionally barbecued or Mexican-style.

> ...who cares? What matters here is the delicious final product.

^^^ As long as the chicken isn't burnt or raw. Who cares?
It's just chicken.


10 people like this
Posted by Cooking Chicken Is No Big Deal
a resident of Duveneck/St. Francis
on Aug 1, 2019 at 3:19 pm

> As long as the chicken isn't burnt or raw. Who cares? It's just chicken.

^^^ Yep. Toss some rosemary over the fire and into the marinade & now you have Middle-Eastern grilled chicken.

5 spice = Chinese grilled chicken.

A paprika/oregano/saffron rub easily equates to Spanish grilled chicken.

Cooking chicken is no big deal. Just ask Colonel Sanders.


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Posted by Get some
a resident of Adobe-Meadow
on Aug 1, 2019 at 4:09 pm

"Cooking chicken is no big deal. Just ask Colonel Sanders."

But selling chicken to the 10s of millions people who love eating chicken is a huge deal, just look at the $ the same good Colonel (and so many others) rakes in each year. It's just money though. Its no big deal.
I'm gonna go spend some right now on some tasty chicken...but it's just food, no big deal. LOL :)


Like this comment
Posted by Stacy
a resident of East Palo Alto
on Aug 5, 2019 at 4:02 pm

What a wonderful piece highlighting this local gem and celebrating the vision and skill of the market's owners. I can't wait to go back!


8 people like this
Posted by Cooking Chicken Is No Big Deal
a resident of Duveneck/St. Francis
on Aug 7, 2019 at 1:57 pm

Another reason for so many over-hyped grilling/marinading techniques to cooking & selling chicken...mass produced, commercially grown chickens are bland tasting. Just ask anyone who grew up on a farm & slaughtered their own range-raised poultry...a major difference in 'natural' flavor.

Foster farms is the worst in terms of bland-tasting chicken & ironically the most popular brand along with Tyson's...another chicken factory.

It's now wonder the Colonel has to rely on (11) herbs & spices to sell his mundane offerings. Natural chickens have more flavor but are more expensive to produce.

The corporate as well as private restaurants strive to keep their food costs down & consumers are the one's that endure the compromise (and pay).


14 people like this
Posted by Love this place!
a resident of Adobe-Meadow
on Aug 7, 2019 at 2:07 pm

These folks put up some rock solid tasty yard-bird. No hassles, easy one-stop weekday pickup meal. We hit it up about 3 times a month.


2 people like this
Posted by Mass produced Chickens Are CRAP
a resident of Los Altos
on Aug 8, 2019 at 5:01 pm

@Cooking Chicken Is No Big Deal

Agreed. With a naturally grown chicken all you need is some ground black pepper + maybe a bit of sage and some paprika for roasting.

The Colonel was on a 'cover-up- mission & KFC uses the cheapest/mass produced chicken they can find. Corporate ROI also enters into the picture.

The same can be said of farm-sourced natural eggs...more flavorful with darker yolks.

Eating/cooking in mainstream America has become a compromise unless one goes back to the basics.


10 people like this
Posted by Crispy Skin
a resident of Evergreen Park
on Aug 8, 2019 at 5:18 pm

I think the word has gotten out because it's beginning to get more crowded at times, but yah, delicious, like everyone but the anti-chicken brigade says.
Munchy stuff


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