Barrio Bird
Chicken restaurant · San Diego ·
Chicano fried chicken, Korean-style batter, chili oil, chili hot chicken
Chicano fried chicken, Korean-style batter, chili oil, chili hot chicken
"Founded by sisters Ixchel and Maya Heredia with support from their father Ricardo, a chef at Little Italy’s new Coco Maya, this microenterprise home kitchen operation runs out of Barrio Logan. Offering online orders, with pickup every Saturday and delivery coming soon, their menu of “Chicano fried chicken” comes dipped in chili oil with a crispy coating reminiscent of Korean fried chicken. Whole or half birds are available, as are generously-sized fried chicken sandwiches. Don’t miss the sides, including borracha beans and esquites fuego." - darlene-horn
"Launching under the County of San Diego’s new MEHKOS rules, this family-run micro-restaurant in Barrio Logan is offering Chicano fried chicken meals and sandwiches for pickup and delivery, and is taking pre-orders via Instagram and its website. Co-founded by chef Ricardo Heredia (formerly of Alchemy and Border Grill) and run by his daughters—Ixchel, 20, heading the kitchen, and Maya, 22, in charge of marketing—the menu draws from his grandmother’s kitchen and decades of culinary experience: chicken is fried in a Korean-style batter with vodka for extra crispness and Mexican chilies provide the heat for Nashville-inspired hot chicken sandwiches served on homemade Japanese milk bread buns. Whole and half-bird boxes include handmade flour tortillas, borracha beans, chicken cracklings, and taco shop pickles (pickled carrots and jalapenos), and sides range from chicken fat–fried potatoes to chile con queso mac and cheese. Operating within MEHKOS limits (30 in-person/takeout/delivery meals per day, 60 meals per week), the family says they plan to expand into permanent locations and are already scouting spots in Barrio Logan and beyond." - Candice Woo
kitchen M.
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