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Grilled Chicken Tampiqueña Plate
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
65g
Carbs
57g
Calories
770
Fat
30g
Ingredients
Flour Tortilla, Canola and Olive Oil Blend, Oregano, Canned Corn, Avocado Oil, All Purpose Seasoning, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Canned Tomato, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Epazote, Chile de Arbol, Jalapeno Peppers, Poblano Peppers , Guajillo Chile, Chicken Base, Apple Cider Vinegar, Chipotle in Adobo, Lime Juice, Tomatillo, Orange Juice, Chicken Breast, Avocado, Canned Tomato, Pasilla Pepper Powder
Reviews
4.3
Based on 374 reviews
Jens Tischer · 01/06/25
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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.
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