Being a newcomer to North San Diego, I decided to get with the program
on Southwestern grilling. A branch of Kennedy's Karne butcher shop(based in
Imperial Valley) opened up in town and their marinated Pollo Asada was
delicious, but pricey. I asked if they sold their marinade, and they just
laughed at me. I tried to duplicate it, but juicing all the oranges and
limes and grinding the cilantro and some of the spices with mortal and
pestil was more trouble than I want to deal with on a regular basis,
although it was very good on both beef and chicken.
Instead of the traditional flap meat, I used flat iron steaks which I
can get at Ralph's for 3.99 a pound. They are very lean and tender. If you
can find this cut, give it a try.
Any hints on good rubs or marinades for carne/pollo asada would be
appreciated.

Jim