Chicken Tears — Lágrimas de Pollo at Taperia La Mina
Our Chicken Tears (Lágrimas de Pollo) are a beloved specialty of southern Spain, and one of the most popular dishes on our menu. Tender strips of chicken breast are marinated in a fragrant blend of lemon, oregano, and garlic, then coated in a crispy breadcrumb crust and fried to golden perfection. Served with two sauces of your choice, these bite-sized morsels are absolutely addictive.
The Story Behind the Name
Lágrimas de pollo — literally “chicken tears” — get their charming name from the teardrop shape of the chicken pieces. This tapa is particularly popular along the Costa del Sol and throughout Andalusia, where it is a staple in bars and beachside chiringuitos.
Our Recipe and Technique
At Taperia La Mina, we start with premium chicken breast, cut into finger-sized strips. The chicken is marinated for several hours in fresh lemon juice, dried oregano, minced garlic, and a touch of smoked paprika. Each strip is then coated in seasoned flour, dipped in egg, and covered in breadcrumbs before being fried in olive oil until golden and crunchy on the outside, juicy and tender within.
Choose Your Sauces
What makes our chicken tears extra special is the choice of two sauces. Options include our homemade honey-mustard sauce, creamy garlic alioli, spicy salsa brava, tangy BBQ, or cool yogurt-herb sauce. Pair with French Fries for the ultimate comfort meal. Discover Andalusian flavors at Taperia La Mina.