Banderillas a las Brasas (Grilled Chicken, Chorizo, and Shrimp Skewers)

Banderillas a las Brasas (Grilled Chicken, Chorizo, and Shrimp Skewers)

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Santiago Lopez

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10 reviews

This Mexican dish brings back memories of childhood road trips and delicious grilled 'banderillas' for Chef Santiago. Here he evokes those memories in a mixed grilled skewers with shrimp, chicken, and pork chorizo, alongside grilled vegetable skewers as well. On the side, he pairs them with a fresh quinoa salad as well as cooling avocado crema and spicy salsa macha sauce to dip. Altogether this dish brings a veritable party of flavors to your mouth!

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Santiago Lopez

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

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Too much quinoa

FELIX · 08/30/22

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Overall good, but needed more seasoning. I would have the quinoa salad and add another skewer, as the dish needs more protein.

Sejute · 08/25/22

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not a fan of the quinoa

Tyler · 08/30/22

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Nutritional Info










Arbol Chiles, Asparagus, Avocado, Avocado Oil, Canola Oil, Chicken Breast Boneless, Chives, Chorizo Bilbao, Cilantro, Cremini Mushrooms, Dextrose, Extra Virgin Olive Oil, Garlic, Guajillo Chili, Jalapeno Peppers, Kosher Salt, Lactic Acid Starter Culture, Lemons, Lime Juice, Nonfat Milk, Oleoresin Paprika, Onions, Peanuts, Plum Tomatoes, Pork, Quinoa, Red Bell Peppers, Red Onions, Sea Salt, Sesame Seeds, Shrimps, Sodium Erythorbate, Sodium Nitrite, Spanish Paprika, Spices, Tomatillo, Yellow Squash, Zucchini


Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins


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