Executive Chef Robert Rhoades began to experiment with the famous Hot 'n' Crunchy breading on a variety of foods. Chicken proved to be a good, festival-friendly candidate--delicious, popular and relatively inexpensive. They wrapped the chicken in a tortilla and popped it into a paper drink cone to make it easier for festival-goers to eat and walk to the next stage, topped it with a mango-jalapeno slaw and ancho sauce and Voila! the Hot 'n' Crunchy Chicken Cone was born.
Buildings - Retail and Dining