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.
Chicken was really dry. Very little corn, jicama (may one piece), cilantro, red onion?, and cheese. Mostly rice. It was really boring.
Alison · 03/02/26
Kaylee · 03/02/26
Jennifer · 03/02/26
Yajaira · 03/02/26
Jean · 03/02/26
Janice · 03/01/26
Balanced meal. Loved the balance of rice, meat, and veggies. I love the addition of the salsa to help add flavor and brightness to the meal. Wish the cheese was separate so it can be optional
Huong · 03/01/26
It was good just needed a little more seasoning in either the rice or on the chicken. Also could have used some sour cream.
Keysha · 02/28/26
LaCretia · 02/28/26
Joseph · 02/28/26
Mike · 02/28/26
Kaixiang · 02/28/26
It was pretty bland-- it could use a little more seasoning and perhaps some additional salsa/sauce.
Erica · 02/27/26
very fresh, but the chicken was bland
Wayne · 02/27/26
Misha · 02/27/26
Rice didn’t heat well in the microwave, wish I was home and could have tried with oven
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!
