Truffle Shuffle
Facebook YouTube Instagram

Fried Chicken Tacos On-Demand Class

Hosted by Chef Rogelio Garcia

Let's Get Cooking!

Welcome to your on-demand cooking experience! In this class, Chef Rogelio Garcia will walk you through each step to create his signature Fried Chicken Tacos from scratch, with heirloom corn masa and fresh tomatillo salsa.

This recipe beautifully showcases Chef Rogelio’s unique talent: from the way he combines flavors from all over the world, to using the freshest ingredients forged through personal connections with local farmers, and, finally, the techniques he’s perfected from his years of experience cooking in some of the world’s best restaurants. You’re sure to make something truly delicious and learn a ton of culinary skills along the way!

Please follow the tabs to the left to find the recipe, culinary tips from Chef Rogelio, wine pairing suggestions, and your on-demand video.

Instead of using wax paper to line your tortilla press, find the thinnest plastic bags you can get your hands on. I love the classic grocery store “thank you” bags, as they almost never stick.

Don’t over blend your tomatillo salsa—the key to a great salsa is leaving some texture. Speaking of great salsa, you will likely have plenty of extra salsa after making your tacos but it’s delicious on just about anything!

I love storing it in my refrigerator, ready to go for burgers, chips, or just having it on my table for just about any meal. If you're not a big fan of spice, remove and discard the jalapeños’ seeds. If you’re really not a fan of spice, you can leave out the jalapeños altogether!

If I had to name one thing that makes this recipe special (besides the fresh, local corn masa), it would have to be the marinade: it really gives these tacos a unique punch that can’t be skipped! Make sure to start marinating your chicken the night before so it has plenty of time to soak up all of the marinade’s complex flavors.

Meet Your Chef!

Chef Rogelio Garcia

Born in Mexico and raised in Northern California with deep connections to local farmers, Chef Rogelio Garcia’s cooking showcases Mexican culinary techniques and locally sourced ingredients. Chef Garcia began working in Northern California kitchens at the age of 15, when he landed a job as a dishwasher in Napa while still in high school. By the age of 31, he had earned his first Michelin star at Spruce in San Francisco, one of only a handful of Mexican chefs worldwide to do so. Chef Garcia’s culinary career includes positions at two-Michelin starred Cyrus in Healdsburg, where he worked under Chef Douglas Keane, and as Chef de Partie at French Laundry. As Executive Chef at Angele; and then at The Commissary, he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer. Chef Garcia earned one Michelin star at Spruce for 2018 and 2019. He’s currently the Chef at Michelin-starred Luce in San Francisco’s Intercontinental Hotel. Chef Rogelio is a Bravo Top Chef Season 15 alum and has been a featured chef at the famed James Beard Foundation House.
Chef Rogelio Garcia


Here are some Frequently Asked Questions that may help.

How do I get started?

1. Print shopping list and procure ingredients

2. Print and review step-by-step recipe.

3. Prepare mise en place

4. Review Culinary Tips From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
If you have any questions about your VOD class, you can always email
Where can I find Truffle Shuffle products in store?

You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.