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Cinco de Mayo block party

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Cheryl Barnes and chef Rick Lopez from La Condesa joined us in the Good Day kitchen to prepare some yummy chicken tacos for Cinco de Mayo.

Recipe: Pollo Taquitos


  • SALSA VERDE – 1pc. Jalapeno,  2pc. Tomatillo, .5 clove garlic, 6 sprogs cilantro, 1.5 avocado
  • CHICKEN:  1 whole fryer chicken, salt & pepper, 2T chipotle powder, 9pc. Yellow corn tortillas, 1 small yellow onion, 3 sprigs cilantro chopped


  1. Season whole chicken generously with salt and pepper & chipotle. 
  2. Roast chicken on a grate @ 375 degrees for 30 – 45 minutes (or until juices run clear). 
  3. As chicken is cooking, start the salsa verde by combining all the raw ingredients & pureeing until smooth in a VITA prep. 
  4. Add water if necessary and season with salt. 
  5. Once chicken is done & rested to room temperature pick off all meat. 


  1. Cook picked chicken with oil, salt & pepper to hot
  2. Heat tortillas on griddle until pliable and warm
  3. Place tortillas on large platter and fill with cooked chicken
  4. Spoon over salsa on each taco and sprinkle raw onions and cilantro to garnish
  5. Add a wedge of lime for an extra squeeze of flavor
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