Grilled Chicken Tampiqueña
La Tampiqueña is one of the most quintessential dishes in Tamaulipas, and Mexican cuisine in general. Chef Santiago put his own delicious spin on the dish with perfectly grilled chicken that's been marinated with typical Mexican seasonings, chiles, and achiote. The chicken is served alongside a decadent cheese enchilada along with sides of smoky chipotle-infused rice, rajas (creamy, cheesy sautéed corn and poblano peppers), and fresh, tangy guacamole. This is without a doubt one of Santiago's favorite dishes he's prepared for CookUnity (and ours too!)
Nutritional facts
Protein
63g
Carbs
66g
Calories
800kcal
Fat
31g
Ingredients
Flour Tortilla, Canola and Olive Oil Blend, Oregano, Plum Tomato, Canned Corn, Avocado Oil, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Chile de Arbol, Jalapeno Peppers, Poblano Peppers , Guajillo Chile, Apple Cider Vinegar, Chipotle in Adobo, Lime Juice, Tomatillo, Orange Juice, Chicken Breast, Avocado, Pasilla Pepper Powder
Contains milk, wheat, soybeans.
Reviews
4.1
Based on 148 reviews
Christina · 07/15/25
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About Tlacualli . .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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