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.
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!
