* 8 – (1 to 1.5 – pound) Chicken halves marinated in any combination of mexican seasonings with a light sprinkling of chili powder and marinated at least overnight (this is a slightly dryish marinade).

* FIESTA PLATTER as FOLLOWS,

* 2 – 16 oz cans of refried beans with 3 finely chopped green onions blended in, and 1/4 pound Queso Blanco folded in after the onions. (just heat on low while you are cooking the following rice).

* Seasoned Rice, I cheated and used a “bag ‘O blend” type. But it was recommended by the butcher at my local Latino Meat Market (Carniceria) in Glendale. (I’ll get the address for you later). They have both chicken and pork, already cut up and sitting in the afore mentioned red marinate, ready for the grill.

* 1 Pickled egg per plate, slice with hard boiled egg slicer and lay along the middle of the dish to border the area where the chicken will sit.

* Mexican style iceberg lettuce salad, sliced not chopped or torn, (Full round sliced beefsteak tomatoes, paper thin slices of small red radishes, fragrant slices of sweet onion separated into half rings, no dressing needed, once that chicken hits the plate.