Add eggs, 1 at a time, beating until each is combined.

This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..

Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke.Once it's cooked through, chop the crispy skin and meat together and spoon it into warm tortillas with roasted tomato salsa and pickled onions.. A citrus marinade keeps this chicken tender and moist, giving the crispy skin a deep golden-brown hue.

Prepare the pickled onions in advance to get a head start on the salsa while the chicken is grilling.. Make ahead.Pickled onions can be stored in an airtight container in refrigerator up to 2 weeks.

Salsa can be stored in an airtight container in refrigerator up to 3 days..

A smoky, powerful Mexican red: Adobe Guadalupe Kerubiel.Published by Clarkson Potter, a division of Penguin Random House, LLC.. Save.Editor's note: We could all use a little inspiration and light during these strange days.

Enter Best Practices, an.interview series where we share how leaders and creatives are facing unprecedented challenges head on during the pandemic while still growing personally and professionally..

It may be hard to imagine now when you see.Season 17 winner Melissa Kinglooking so sharp in a Gap ad campaign or 2019.