Found Treasure: Carlitos Crispn Chicken

July 4, 2025—There’s some debate over who popularized the mantra, “Pick one thing and do it well.”

There’s little debate whoever says it would love them some Carlitos.

Here, on the industrial west side of Market Street in Salinas, the one thing is spicy fried chicken.

In other words, simplicity rules, even if the proprietary recipes get more complex.

Note the simple menu (basically four items), the simple setting (bare tables and dated decor) and the simple—yet profound—satisfaction that results.

That starts with the signature sandwiches, dialed to mild, medium, hot or extra hot.

The best-selling #1, aka the Carlitos Special, sits atop the menu, layering coleslaw, jalapeños, pickles and house “special” sauce on an XL fried chicken breast ($14.99 with a choice of waffle fries or bacon mac ‘n’ cheese).

When the spot launched in September, that and the Papi Loaded Fries and Chicky Tenders were the extent of the options.

I tabbed co-owner/operator Jose Flores’ personal spin off of the #1, which he eventually added along with a $10.99 tenders-and-fries/macaroni and cheese kids meal.

That’s the Carlitos Deluxe.

“I was like, ‘I want the tomato, the onions, the lettuce in there,” he says. “And let’s throw some bacon and cheese on it too. It is really good.”

I can verify.

The rub recipe borrows some inspiration from Nashville, but claims its own identity thanks to a secret spice blend balancing classic chili powder with garlic, chipotle, honey, retail hot sauce and more.

“We created the style through trial and error,” Flores says, with the errors steering them away from wetter versions that soggied up the bun and broke down the breading. “We figured, ‘Let’s not dip it or have extra chili oil, people will be fine…it ended up cleaner, lighter on the stomach, and still spicy.” 

The crunch does prove less greasy than some of the hot birds I’ve had in Tennessee, a messy joyland of crispy exterior, moist interior and sauciness from the zingy hot-chili-spiked special sauce, which means even the “mild” version of a sandwich or loaded fries enjoys a kick.

Flores, meanwhile, draws from muscle memory growing up in the original Carlitos at the same location with his siblings.

“We thought it was normal, being around our parents, who were both in the kitchen,” he says. “We would eat a lot, and as we watched, the [industry] got into our mindset.”

Boredom led to bussing.

“We were there already, and didn’t have anything else to do,” Flores says. “We started cleaning up a little bit. People would leave tips because they thought kids helping was cute. So we got to thinking, ‘Clean this, get a little money.'”

When Flores and his business partner Martin Cerna—a childhood friend from back in the MLK Elementary days in Alisal—decided they wanted to jump start a food truck, a better alternative pulled up.

The same restaurant Flores’ uncle Carlos started was dimming on demand, and Tío was busy with his Carlitos Steakhouse & Bar in Gonzales while Pops was running Carlitos #2 on West Curtis Street.

“My dad said, ‘Go for it,'” Flores says.

Three thoughts to close.

One, I don’t need to get crazy on the heat like I used to.

But if the “medium” is any indication, those looking to prove their picante cred will encounter legit #fuegoface with the extra spicy.

Two, I adore my tipsters out there. My good taste buddies, you rule.

In the last few weeks alone they’ve turned me on to perhaps my favorite new restaurant of the last two years and one of my top sandwiches in recent memory.

Gifted local artist Andrew Jackson turned my onto this one, a revelation to rival another of his recs, Kong Burger in Watsonville. 

Three, if you have to pick one thing to be good at, keeping things simple and spicy works, with a Mexican Squirt close by.

Carlitos Crispin Chicken & Bar | 543 W. Market St. Salinas | More at Carlitos Crispn Chicken & Bar’s Instagram page.