It’s Baaaaack: Drunken Chicken has Returned!

That’s right – the bird, the myth, the legend has made its triumphant return to our menu! This sweet, smokey and savory adobo-spiced dish is a fan favorite. So, what makes our house-made Drunken Chicken so special?

Borracho Sauce

What makes borracho so unique is the addition of alcohol. Traditionally pulque, a milky white fermented drink, was used in the sauce, but eventually lost its popularity in the 19th century and was replaced with tequila and beer. Today, dark lager is often the choice in Northern Mexico, where tequila is the go-to in central parts of the country. This sauce can be simmered with other proteins, including beans of choice.

Quesada’s Not So Secret Sauce

The all white meat chicken is simmered in this unique adobo-style sauce which includes dried ancho and pasilla peppers, along with warm spices including cumin, coriander, cinnamon, cloves and oregano which help create a mild heat – even for those who prefer lower heat levels! This sauce also contains chipotle for the smokey flavor, as well tomato and garlic. And the final star ingredient? Tequila of course!

Drunken Chicken is only available for a limited time, so be sure to try it the next time you’re at a Quesada near you!