3 crispy charred and seared cheesy tacos stuffed with Adobo Chicken, Pico de gallo, and our secret home run sauce with a tomato and ginger consommé to dip
Born in Toronto, Canada, Jordan Andino began his foray into the culinary world at the young age of 9 learning under his father. After moving to Manhattan Beach, CA, he traded in his surfboard to work in fine dining kitchens, and later attended Cornell University’s School of Hotel Administration to grow his business acumen. Andino has honed his training& experience working at acclaimed restaurants including The French Laundry, Spago, and Jean Georges.
Jordan has rapidly gained clout as one of the freshest, most notable faces in New York City’s culinary world. His hospitality skills and clean, unique flavors have been an integral part of the opening of his Flip Sigi restaurants. A blend of classic Filipino Cuisine and French technique, Jordan’s cooking is an inspired combination of his grandmother and father. Blending those elements with Spanish and Mexican vessels, he’s created a unique signature profile for his Flip Sigi Restaurants. His next passion project will is to build on his classic training in a relentless effort to bring a Michelin Star to Filipino Cuisine.
In addition to Jordan’s diverse culinary career, his dynamic demeanor, training, energy and international upbringing has landed him on the old tube. Most recently he taught Selena Gomez how to cook the national dish of the Philippines, Chicken Adobo, on Selena + Chef shining a spotlight on the country and culture for the masses. In the spring of 2021, you’ll Jordan as a reoccurring judge Food Network’s Easter Basket Challenge. Some of his past host, judge and guest appearances you may recognize him from are: Jr. Chef Showdown, Late Nite Eats, Food Boats, Chopped, Beat Bobby Flay, Worst Cooks In America, Cooks vs. Cons, Recipe for Deception, Rachael Ray, The Today Show.
Jordan’s love of life and unrelenting positivity light up every room he walks into. With classic training and knowledge, but a young soul, he transcends multiple generations.
could use a side of bean or rice
Stacy · 10/03/23
I love these tacos. It’s a great portion. They’re very juicy and cheesy and flavorful. Perhaps a little bit more sauce but otherwise absolutely five out of five
Henry Ng · 09/30/23
Awesome, i used an air fryer to crisp the tacos and it worked out great. Not as messy as the ones i get from the local food truck, lol Could use more sauce to dip.
Patrick · 09/29/23
Saad · 09/26/23
Delish! Chicken is seasoned well. Wish it came with the broth dipping sauce birria taco is usually served with. Also some sour cream would have been nice. The hot sauce it came with is good.
Kerlyne · 09/16/23
My spouse and I literally fight over who gets to eat these every week lol LOVE THEM.
Joshua · 08/22/23
Teme · 08/03/23
delicious I find that the Mexican inspired meals last better and taste better.
Shirley · 07/27/23
Bay Leaf, Beta Carotene, Black Pepper, Canola Oil, Caramel Color, Chicken Thigh Boneless, Chili, Corn Tortillas, Distilled White Vinegar, Extra Virgin Olive Oil, Garlic, Ginger, Kosher Salt, Mild Cheddar, Modified Corn Starch, Msg, Olive Oil, Oyster Extract, Oyster Sauce, Plum Tomatoes, Potassium Sorbate, Salt, Sambal Chili Paste, Sodium Bisulphite, Sriracha, Sugar, Water, Wheat Flour, White Vinegar, Xanthan Gum
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
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
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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