:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38804218/La_20Brasa_2003_20Rachel_20Leah_20Blumenthal.0.jpg)
Boston Magazine takes a look at the making of La Brasa's fried chicken with escargot, a "French-inspired twist on Korean fried chicken is becoming a clamored over mainstay that's becoming harder and harder to justify removing from the seasonal menu." Learn how it all comes together, from the chicken (heritage and cold-smoked) to the curtido (El Salvadoran cabbage salad). [BM]
