Recipe a day
From the Humble Streets of Mexico to Michelin-starred Restaurants of the Bay Area: Meet Chef Rogelio Garcia
We are cooking with Chef Rogelio Garcia! Yes, it will be this September 12 at 3PM PST, have you booked your experience yet? Now's the time to do it.
But before we get down to business, we sat down with Chef Rogelio, had a little chat and here are some juicy bits about him.
Born in the heart of Mexico City, Chef Rogelio García has been working in the kitchen since he was 15. He was raised by a single mother in LA who was a nurse and was fond of cooking homegrown dishes—by the way his mom makes the best holiday flans. As the situation in LA got crazy and felt unsafe, they ventured off to Napa Valley with nothing but passion and love for traditional dishes.
But getting to where he’s at, wasn’t a walk in the park. Chef Garcia has worked his way up, from washing dishes, working at local bistros, handling paper works for restaurants, assisting executive chefs to being one of the world’s most sought-after chefs, at some of the most renowned, Michelin-starred restaurants in the Bay Area.
When we asked what brought him back to the Bay Area, his response was simple. He wants to take the lessons he learned back to his home, highlighting his Mexican roots and never forgetting NorCal and its ingredients. He believes one of the best things he brought home is Fried Chicken Tacos. Yes, at this Truffle Shuffle collaboration we’ll be making his famous Fried Chicken Tacos.
Chef Rogelio works with local farmers, so we’re using their locally grown organic heirloom corn to make the freshest masa. Oh and we’re also making his mother’s classic, bright, acidic, tasty (with a little bit of heat) salsa—definitely what we’re looking forward to in this class.
So if you're serious about serving an authentic Mexican dish to your tables, let’s put those skills to the test. Book the experience now. Learn to make fried chicken tacos from scratch with celebrity chef Rogelio Garcia!
Chef Rogelio is excited to share his techniques and styles in the kitchen. He’ll be walking us through each step to make the most scrumptious tacos we’ve ever tasted, including the crispiest fried chicken favored with a Japanese-style marinade, fresh tortillas made with local heirloom corn masa, and his mother’s vibrant tomatillo salsa! Oh and don't worry, we didn’t forget the booze, Sarah will also share her Signature Paloma. Sounds like a perfect way to spend a Sunday night right? So, will we see you there?
Chef Rogelio's Fried Chicken Tacos
- *Please keep refrigerated before class
- 1 pound boneless, skinless chicken thighs *
- Chef Rogelio’s chicken marinade *
- 1 pound corn masa *
- 1½ tablespoons lard *
- Balinese Truffle Salt
- 8 tomatillos *
- 1 garlic clove
- 1 shallot
- 2 jalapeños *
- 1 bunch cilantro *
- 1 avocado
- 2 limes
- Kosher salt
- ¼ red cabbage *
- ¼ green cabbage *
- 1 cup rice flour
- 1 cup cornstarch
- 1 tablespoon grated ginger
- ½ clove garlic, minced
- ⅓ cup soy sauce
- ⅓ cup lime juice
- ⅓ cup orange juice
⅓ cup rice vinegar
- ¼ tablespoon sesame oil
- **Please have at least 2 quarts of canola or vegetable oil on hand**
- 4 mixing bowls
- Plastic wrap
- Paper towel-lined sheet tray
- Cutting board
- Tortilla press (recommended)
- Thin plastic grocery bag (recommended, or wax paper)
- Large cast iron pan
- Medium pot
- Slotted spoon
- Fine mesh strainer
For Chef Rogelio’s Chicken Marinade
Mise En Place
The Night Before Cooking
- Cut the chicken thighs into even, bite-sized pieces, trimming off any large pieces of fat.
- Transfer to a large bowl, add the marinade and use your hands to massage into the chicken.
- Cover with plastic wrap and set in your refrigerator to marinate overnight.
To Make Chef Rogelio’s Chicken Marinade
- Whisk all of the ingredients in a large bowl until combined. Use the marinade for 1 pound of chicken.
Prep Before Cooking
- Remove the chicken from your refrigerator and set aside to temper.
- Quarter the tomatillos. Peel the garlic. Peel and quarter the shallot. Stem and slice the jalapeños. Pick the cilantro, leaving the tender stems. Halve and pit the avocado and scoop out the flesh.
- Add the tomatillos, ¼ of the shallot, the garlic, jalapeño to taste, the cilantro, and avocado to a blender, along with the juice of one lime and a generous pinch of kosher salt. Blend, starting on low speed, until the mixture is incorporated but still retains a nice texture. Transfer to a bowl and set aside.
- Julienne the red and green cabbage. Transfer to a medium mixing bowl, season with a squeeze of lime and pinch of kosher salt and toss to combine. Set aside.
In a large mixing bowl, mix together the masa, lard, and a pinch of Balinese Truffle Salt. Use your hands to mix and knead until well incorporated and glossy. Set aside and allow to rest for about 10 minutes.
- Preheat a cast iron pan over medium heat. Divide and roll the masa into marble-sized pieces. Use a plastic-lined tortilla press or your hands to thinly press a tortilla, then add it to the hot cast iron. When the tortilla is nicely browned and no longer sticks to the pan, use a spatula to flip and brown the second side, about 1 minute per side. Repeat with the remaining tortillas until you have your desired amount, wrapping the finished tortillas in a kitchen towel.
- In a medium pot over medium-high heat, preheat enough canola oil to fill ¾ of the pot.
- Meanwhile, in a large bowl, stir together the rice flour and cornstarch with a generous pinch of Balinese Truffle Salt.
- Coat each thigh in the flour mixture, then use a strainer to shake off any excess flour. Carefully add the thighs to the hot oil and toss in the oil until the chicken is nice and crispy and cooked through. Transfer the fried chicken to a paper towel-lined sheet tray and top with a pinch of Balinese Truffle Salt. Repeat with the remaining chicken thighs.
- Reheat your cast iron pan over medium heat. Rewarm a tortilla for about 30 seconds on each side, add the fried chicken, drizzle with the salsa, and top with the cabbage. You just made mighty fine Fried Chicken Tacos!!!!! Eat them while they're hot!