Jul 13 2026
Restaurants›The Crack Shack - Little Italy›Cali Drip Recipe

Cali Drip Recipe

Inspired by The Crack Shack - Little Italy
Time2h
Serves4

pollo asado, fries, chipotle-bacon mayo, pickled onions and jalapeños, melty oaxacan queso, crunchy torta

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Ingredients

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Pollo Asado

Fries

Chipotle-Bacon Mayo

Pickled Onions and Jalapeños

Torta and Queso

Method

Preparation

  1. 1

    Marinate Chicken

    In a bowl, mix together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Add chicken thighs and marinate for at least 1 hour, preferably overnight.

  2. 2

    Pickle Onions and Jalapeños

    In a pot, combine white vinegar, water, sugar, and salt. Bring to a boil, then add sliced onions and jalapeños. Remove from heat and let cool. Refrigerate for at least 30 minutes.

Cooking

  1. 3

    Cook Chicken

    Preheat grill or skillet over medium-high heat. Grill marinated chicken for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.

  2. 4

    Fry Potatoes

    In a large pot, heat vegetable oil to 350°F (175°C). Fry potatoes until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

  3. 5

    Make Chipotle-Bacon Mayo

    In a bowl, mix mayonnaise, minced chipotle peppers, and crumbled bacon to create the chipotle-bacon mayo.

  4. 6

    Assemble Torta

    Slice tortas in half and toast them lightly. Layer with sliced pollo asado, fries, chipotle-bacon mayo, pickled onions, jalapeños, and shredded Oaxacan cheese. Close the torta.

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