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When I moved to Mexico, now nearing four years, I found myself yearning for a range of culinary delights from my place of origin. These included to name a few, parathas made with ghee-enriched dough that gives this thin-layered flatbread a flaky texture, along with meat curries, spicy chutneys, and achar—a piquant and flavorful condiment prepared by marinating vegetables in an assortment of spices and oils.
The availability of supplies has shortened the distances of thousands of miles between cultural flavors, and, as a result, so has my list. Thankfully, there’s another item that has been crossed off my list following my recent visit to Joe Jack’s Fish Shack:
Fried chicken.
Whether it’s the yogurt and spices-marinated Lahori charga from my childhood, classic Southern fried chicken, or a fiery rendition from the Caribbean—fried chicken is an undeniable allure to many. This comforting, universally beloved dish has found its way to the hearts and stomachs of the humans of Puerto Vallarta through the weekly offering by Joe Jack’s Fish Shack in the Zona Romantica neighborhood.
On a lazy Sunday afternoon, I accompanied my friend, Javier, to the restaurant, which is located just off the busy intersection of Calle Pino Suarez and Basilio Badillo. Joe Jack’s Fish Shack has a charming ambiance with exposed brick walls and a solid wood bar, someplace I could imagine having an Old Fashioned. The warm tones of the wood and the rugged texture of the bricks create a cozy and inviting atmosphere, adding a touch of character and history to the space.
While my friend, on a health kick, ordered a mundane fish dish from the menu, I gave into my craving and ordered the fried chicken available only on Thursdays and Sundays and only during the summer months. As the server brought food to the table, my gaze drifted and settled on the plate placed before me; my discerning taste buds tingled with anticipation at the sight of three pieces of succulent chicken coated in a seasoned flour mixture and deep-fried to a delightful golden brown. The crunchy, perfectly seasoned outer coating gave way to moist and flavorful meat inside, bite after bite, creating a sensational contrast of textures and tastes.
I’m someone who savors every last bit of meat on a bone, licking it clean once it’s gone.
Primitive instinct, I guess.
Some say that’s where much of the flavor resides, and I tend to agree. I tasted the savory garlic and herb flavors oozing out of the bones and let them continue tantalizing my taste buds.
My order also came with steamed corn—mashed potatoes and gravy—and coleslaw, which made for a comforting meal. The sweetness of the steamed corn blended nicely with a Tajin-style seasoning and a dab of butter on top. It blended well with the creamy richness of the mashed potatoes and savory gravy. Lastly, the crisp and tangy coleslaw added a refreshing crunch to the palate, a timeless favorite combination that satisfies both the taste buds and the soul.
While not exactly the Popeyes’ chicken—and I imagine eye rolls from many reading—which is the comical purpose of this comment, Joe Jack’s Fish Shack’s fried chicken stands on its own, offering mouthwatering flavors at a reasonable price.
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