this.props.promoText
Banderillas a las Brasas (Grilled Chicken, Chorizo, and Shrimp Skewers)
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!
Nutritional facts
Protein
44g
Carbs
51g
Calories
890
Fat
61g
Ingredients
Chives, Extra Virgin Olive Oil, Red Onion, Plum Tomato, Pork, Chorizo, Bilbao, Avocado Oil, Asparagus, Shrimp, Black Pepper, Cilantro, Lemon, Garlic, Zucchini, Onion, Kosher Salt, Chile de Arbol, Jalapeno Peppers, Yellow Squash, Peanuts, Guajillo Chile, Lime Juice, Crimini Mushroom, Tomatillo, Tri-color Quinoa, Chicken Breast, Avocado, Red Bell Pepper, Canola Oil, Sesame Seeds
Reviews
4.1
Based on 10 reviews
-
Jean Dassie · 10/03/22
More Santiago Lopez’s delicious meals
About 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.
You can find Santiago Lopez’s meals in...