EAT This Week: Golden Rotisserie’s Tri-Tip, Pork, and Chicken
To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next.
If you’ve ever been to Golden Rotisserie you know it can be a choose your own adventure when it comes to dish selection – although pretty much all the menu items revolve around the three proteins in this week’s feature. And, if you’ve never been to the restaurant, I’m going to give you three reasons as to why you should.
Before we get into each of the items individually, let’s start with their classic rotisserie way of cooking. Each of the proteins rotates around the Ferris wheel of flavor anywhere between three to four-and-a-half hours. If you can’t decide which protein to choose, don’t worry; combo plates are there to help those undecided Nellies make a decision. And if you can’t decide which of their homemade salsas or guacamole to have with your dish, I’d recommend getting a little bit of each to figure out your favorite.
Moving to the meats, you can get them in a variety of different preparations. I’ll just showcase how I tasted each and you can make the decision for yourself as to how you want to shove them in your face. From being put into a taco to a huge half-pound slab, there’s an option for everyone.
Chicken: This is their bread and butter – a dish that the son of the founder said he’s been eating this way for over 20 years. The key to the dish is the marinade of soy sauce, lime juice, white wine, garlic, herbs, and spices. The result is an insanely juicy and flavorful bite of food, with a big punch of flavor coming from the roasted and charred chicken skin.
Pork: Going all in with the pork, I went with the ultra-care dish of al pastor tacos. Al pastor is essentially “shepherd style” and when this meat (which takes four days in total to prepare) meets the double stack of street tortillas along with red onion and cilantro, you just need to put your tray tables up and enjoy the ride. For me, al pastor success heavily relies on the crispy texture of the pork, but also keeping its juiciness. Mission. Accomplished.
Tri-Tip: While getting the same marinade treatment as the chicken, those flavors set in nicely along with the deep and rich beef flavors from the tri-tip. I had this meat inside of a quesadilla, which also included a mix of cheddar and jack cheese and I could have probably eaten about 30 of these before I passed out at the table. Parental advisory: don’t do that.
In all, there’s no shortage of options or flavors, which is reason enough to give each item a spin.
Golden Rotisserie is located at 11357 Donner Pass Rd in Truckee. For menu and general information visit them online at goldenrotisserie.net or reach them by phone at 530-587-4847.
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