Mexican Chorripollo in Smyrna, Georgia by Ruth Paget
One restaurant that my husband Laurent and I go back to several times when we visit Atlanta is The Border, located north of the city in Smyrna, Georgia.
One of my new favorite dishes there is Texas guacamole, which arrives in a Texas-sized, 8-inch across the top mortar with crushed avocado, chopped tomato, chopped peppers, chopped onions, and cilantro. I love guacamole, and it is a dream to have that much good guacamole to eat.
One of the dishes I like to eat at The Border is chorripollo. “Chorri” refers to the spicy chorizo sausage in the dish. “Pollo” in Spanish means “chicken.”
The Border serves this dish with flattened and grilled breast meat. They take off the sausage skins and cook the sausage. The sausage goes on top of the chicken breast along with melted cheese.
Chorripollo comes with rice, black beans, and flour tortillas. I cut the chorripollo into strips and place these in the tortillas along with the rice and beans to make tacos. That is yummy.
This salty dish along with a frozen margarita is very satisfying in Atlanta’s torpid summer heat with thunderclouds billowing upwards in the sky.
Chorripollo is not as well known as other Mexican dishes, but if you would like to try it, The Border’s version of it is delicious.
The Border Restaurant
2569 Cobb Parkway SE
Smyrna, Georgia 30080
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
