Chicken nuggets have a bad rap. And what with their being an icon of industrial food an all, I understand.
But at El Take It Easy, we don't need a poultry scientist to make nuggets worth socking someone in the mouth for. We just need pastured local chickens from Curtis Womach, a traditionally prepared mole sauce, and the talent of chef Max Bonacci.
It's white meat, dark meat, and a touch of the precious bits from Curtis' chicken, lovingly nuggetized by our culinary team and presented to you in a rich dark mole. Available every day at the link, except when we run short on chickens.
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