This vibrant bowl takes its cues from the traditional barbacoa Chef Andres grew up eating in Atlixco, Puebla. The chicken is slow-cooked with guajillo chiles, garlic, and warm spices until deeply flavorful, then piled over basmati rice cooked with sautéed onion, poblano, and cilantro (aka not your average rice). It’s paired with a bright jicama and corn salad, plus a generous spoonful of red salsa macha—roasted tomato and jalapeño blitzed into a zesty swirl.
This is pretty dry. I had to add avocado and sour cream to make it palatable. I'd improve it by having it less rice-heavy, making the chicken more juicy, and giving more sides like the salsa.
Elise · 06/19/26
This was great!
Margaret · 06/19/26
Two out of four of us didn't like this and don't want it again. Nobody liked the sauce, and at least one person thought the barbacoa had a burnt flavor. I liked it okay, personally, but won't reorder.
Bunnie · 06/19/26
I have yet to have a meal from Andres I didn't love!
SO much flavor in this and a little zing of spice! The meat is so tender and it's a really filling, comforting meal. Will definitely order again
Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
