For Grilling à la Mexicana, first rinse chicken shanks and cutlets well under cold water and dry. Lightly oil with a brush and season with pepper on both sides.
Grill the meat on the broiler over medium heat on both sides, then season chicken shanks and chops with salt.
Cut potatoes in half. Lightly butter corn on the cob and potatoes and grill on both sides for a few minutes, brushing with butter repeatedly. Serve meat and vegetables together when grilling à la Mexicana.
Preparation Tip:
The best accompaniment to barbecue à la Mexicana is Mexican sauce.
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