Zankou Chicken, Pasadena
Rarely does an foreign cuisine cross over from ethic peculiarity to mainstream popularity. Sushi or Teppan-yaki is considered an event in itself, Mexican can arguably fill late night urges, and other cuisines wouldn’t be ventured unless accompanied with a guide. Though, we have seen Italian as the most prevalent to cross over and be integrated into American fare. With Zankou chicken, we are seeing the roast chicken with their famed white garlic sauce or paste experiencing a cult following.
Roast chicken, by itself, it widely accepted and seen in most cultures, from Asia, Middle East, Europe, Latin America, and the US. And Zankou, with its Armenian, Greek, and Middle Eastern roots, purveying this special garlic paste. WIth a wrap, using pita bread, stuffed with chicken or other meats, you smear this garlic paste to produce a tangy garlic-ly taste. The wraps are meals you can eat with your hands… sort of like a burger. You can pick the Tarna – marinated chicken, the Shawerma – Beef, the Falafel, or roasted chicken wraps. I prefer the Tarna. Sometimes, I like to get the 1/2 chicken or whole – if I am feeling hungry. Anyways…
I know Zankou is well known in the Los Angeles area with its garlic sauce, but unknown outside of the area. Perhaps soon, and I could envision it, it may follow the footsteps of In-N-Out an expanding to the Bay Area and Las Vegas.
What to Order: Tarna or Dark meat chicken – dark meat is more juicy What not to Order:
