Concept Closeup: Fresa’s Chicken Al Carbon

Created by Larry McGuire and Tom Moorman, this new Austin, Texas-based concept is named after the Spanish word for strawberry. Fresa's Chicken al Carbon features drive-thru or walk-up take-out service only for its Mexican-inspired, locally pasture-raised chicken, slow-grilled over hardwood charcoal.

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FresasDiners can choose a complete meal or whole chicken or half-chicken dinner made with two marinade options: achiote/citrus or oregano/black pepper. The lineup of made-from-scratch sides includes Mexican street rice, black beans, charro, grilled onions, jalapenos, housemade red and green salsa and tortillas. Other menu options include torta sandwiches on Bolillo rolls with pulled chicken, chicken salad and/or veggies, along with homemade ice cream.

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Open from 11 a.m. to 11 p.m. daily, the petite, two-story building that once housed a photo store has been remodeled to accommodate an eight-foot custom grill downstairs and prep kitchen, food storage and office space upstairs. The drive-thru, decorated by Austin landscaper Mark Word, accommodates an eight-car queue, along with five parking spots. Local artist Evan Voyles crafted the revolving neon chicken sign beckoning hungry customers.

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