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There were soft chicken enchiladas hidden beneath a seed-speckled tomatillo sauce, rice and beans.
It was happy hour, and we were at Penascos, a strip-mall Mexican restaurant in Maricopa, Ariz., that serves flavored margaritas and a decent soft chicken taco.
And there's a dish reminiscent of Korean bibimbop: a hot stone bowl filled with gooey rice, which a soft chicken egg renders even gooier, and with slices of yellowtail that a server cooks at the table by pressing them against the sides of the hot bowl.
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For them it is a clash of civilisations, a clash between the romantic dreams about nature cherished by soft, "chicken-in-the-microwave" urbanites and the stark reality of life in the heart of a natural wilderness.
But it turns out to be a ball of the softest chicken liver parfait you have ever eaten, with a subtle zing of citrus to its gel peel.
Just add soup: the sweet and delicate chicken and corn potage is chief among them, chunky and soft.
If they don't his attitude is refreshingly down to earth: there may be no soft grilled chicken option on his menu but if someone feels very uncomfortable he's happy to rustle up something simple.
You may be able to grind tuna or soft-cooked chicken enough to eat it without chewing, but steak is probably not a good option while you are on a liquid diet or just coming out of one.
Chicken enchiladas with green sauce are stuffed with pieces of soft, tender, juicy chicken that has gained extra flavor from being cooked on the griddle.
The black bean soup is a great starter, and I love the chicken soft tacos.
Slippery wheat noodles combined with soft bits of chicken, chewy fermented black beans, scallions and chiles is wholly delicious.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com