In an effort to mix things up on Fried-day, I grabbed a quick bite at Pollo Regio. This unique Mexican food restaurant, which opened up last year, features mesquite grilled chicken and chicken tenders along with the usual Mexican food selection.
When Stephen Evans guest blogged about our town's selection of salsas, he highlighted Pollo Regio's salsa bar. So when I was standing at the counter, placing my order, I had an inspired moment in which I asked for chips and salsa instead of the fries that came with the chicken tender combo.
Obviously gravy is the most common dipping venue for chicken tenders. Ranch dressing is a popular, if overly indulgent, choice. Raising Cane's has put a tasty, tangy spin on dipping sauce. But the time has come, friends, to consider salsa.
