Maybe I should say a few things about Gringal and CG and the price of chicken and also whoever made comments about prices high enough to pay the food cost , overhead and staff.
Mexicans tend not understand the math behind meal pricing in restaurants and end up charging what they think the market will bear. NOB pricing is usually based on multiplying the cost of the food on the plate by a factor of anywhere from 3 to 6 depending on the type of and standing of the establishment. From "mom and pop" to "elegant fine dining", although the top end is probably closer to 7 or 8 now with the price of rents and property so high NOB.
If one applies Gringal's chicken meal at El Ancla and the price of chicken (much to CG's horror) one gets the following. I have rounded costs for those who are math challenged.
First of all CG, I agree that the price of whole chicken has not changed in years, but like a car the parts are more expensive than the whole. In 2010 whole chicken was about 30-40p per kilo. Right now you can still buy it for 40p. Boneless, skinless chicken breast was 55p per kilo in 2010 and is now over 100p per kilo.
6oz boneless, skinless chicken breast- 20p, + vegetables 10p, + condiments, salsa and bread, 10p. Total 40p.
Apply pricing factors. 3x= 120p. 4x=160p.
The price of El Ancla's chicken at 130p is not out of line CG.
What kills restaurants here is more about volume than errors in pricing or more specifically too many restaurants, too few people and quality problems.
I have owned a m&p restaurant, managed a restaurant and run club based restaurants. Then I did books and taxes for several restaurants. They all survived using those methods with sufficient volume of course.