Fresa's Chicken al Carbon is a riff on the Mexican drive-thru chicken joints popular in Austin. Launched by a group of successful local restaurateurs, Fresa's sells take-away meals of beans and rice, housemade tortillas, and whole chickens grilled over charcoal. It stands out from the pack by sourcing pasture-raised birds from a local farm.
Tips and tricks for making the best sandwiches at home.
Fresa's extensive menu is also noteworthy: they offer aguas frescas, homemade ice creams, and tortas made with their pulled chicken. I ordered the Classic Torta ($8) from the drive-thru and unwrapped a submarine roll instead of the round bread that I associate with tortas. But when I bit into it, the bread had the familiar chewiness of a freshly baked bolillo. The moist chicken was flavored aggressively with smoke and black pepper, complemented by thick-cut grilled onions and a generous dollop of guacamole. The queso fresco disappeared into the chipotle mayonnaise, but the spread added more smokiness, lots of sweetness, and a little kick. I still desperately missed the spicy sliced jalapeños found on more traditional tortas.
This sandwich was truly excellent, and I would happily eat it again, but calling it a "classic torta" is a misnomer.