In my other life, I worked in North Arlington in an office building across the street from a Mexican restaurant named Mercado Juarez. The restaurant was in a large warehouse. It allowed for a huge dining room as well as a large area that was set up to look like an outdoor market in Mexico. The line for those waiting to be seated usually snaked through the market area allowing for shopping and entertainment while waiting.

However, it was the smell of grilling meat that brought customers into the place. A smell so intense that it permeated your clothing and soaked into your hair. After having lunch in that restaurant, the smell was with you all day. And when you couldn’t leave for lunch, you knew exactly where others went just by the smell of grilled meat.

It’s strange, the things you remember, but my favorite dish from Mercado Juarez was the Chicken Tampico. I was thinking about it as I wondered what to do with peppers, zucchini and tomatoes from the garden. I had boneless, skinless chicken breasts and lemons…so I made my version of the tasty dish.

Chicken Tampico
4 boneless, skinless chicken breasts
3 Tbsp. mayonnaise
2 lemons, juiced, divided
2 Tbsp. olive oil
1 Tbsp. butter
1 onion, julienne sliced
2 mild chile peppers, sliced
2 cloves garlic, minced
3 zucchini squash, halved and sliced
1 pint porter tomatoes, halved
1 tsp. Mexican oregano (or regular oregano)
Salt and Pepper, to taste

Create a marinade for the chicken by combining mayonnaise and the juice from 1 lemon with a pinch of salt and pepper. Coat the chicken breasts with the mayonnaise mixture and marinate for at least an hour.

Grill breasts on a hot grill, about three minutes on each side. Throw away remaining marinade. Remove breasts from the grill and reserve.

Heat oil and butter in a skillet over medium-high heat. Sauté onions and peppers until tender. Add garlic, zucchini and tomatoes. Season with oregano, salt and pepper. Add grilled chicken, turn the heat down to low, cover and simmer for 25-30 minutes.

Now’s a good time to start a pot of rice. When the chicken is cooked through, squeeze the juice of one lemon over the ingredients in the skillet. Adjust seasonings and serve over the cooked rice.

The smoked flavors from the grilled chicken permeated the dish, enhancing the vegetables. The splash of lemon juice at the end added brightness to the meal.