Pollo Tacos at Gonza Tacos Y Tequila

Pollo Tacos


    flour tortilla / grilled chicken / cheese / pico de gallo / avocado

I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night!  This place is awesome and super hip.



Hobo Dinner

Hobo Dinner


  • Ground Beef
  • Carrots [baby, cut on angle]
  • Onions [Sliced]
  • Potatoes [cut into fries)
  • Salt
  • Pepper



  • Prepare desired number of aluminum foil sheets
  • Blanch carrots for 10 minutes
  • Blanch potatoes for 7 minutes
  • Sauté onions until translucent
  • Slice onion and distribute evenly onto foil
  • Add the carrots and potatoes
  • Season the carrots, onions, potatoes with salt and pepper
  • Form ground beef into individual patties and place in center of foil (season with salt & pepper)
  • Wrap tightly in foil and place the packages on a wire rack.  Place on top of a sheet pan to prevent drips.
  • Place in 350°F oven for 1 hour.

BBQ Spring Rolls



Oxtail Poutine

poutine-animal - kogi BBQ

Source: http://en.petitchef.com/recipes/rising-stars-vinny-dotolo-and-jon-shook-fid-758148

For anyone who doesn’t know, poutine is like the national dish of Quebec, if it were a nation (and don’t you dare tell them they aren’t). Cheese curds and gravy on fries – the quintessential drunk dish. It’s one of those things that can be made really, really badly and often is. It is an eye-rolling joke to the rest of Canada, but I will go to the mat for poutine now that Animal has elevated it to heavenly status.

The gravy was so rich — first they made a veal stock, then used that to make a Bordelaise, then used that to make a foie sauce. All that hard work definitely showed. The meat, which braised for hours and hours, was flavorful and falling apart. The minor change to a quality cheddar cheese made all the difference. And it almost seemed like they magically worked out a formula so that every single fry had the perfect bite of cheese and meat instead of falling all over the place in a big mess. Let’s give these boys a “Hell, yeah!”


BBQ Tacos



The grilled corn has cojita cheese as a topping.

The “salad” is watermelon, radish, tomato, basil, and pickle juice.

Chicken Fajitas

Chicken Fajitas


  • 3/4 lb boneless, skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Vegetable oil cooking spray
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 can (14.5 oz) diced tomatoes with green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat tortillas (8 inches each)
  • 4 tablespoons salsa, divided
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 teaspoons nonfat plain Greek yogurt
  • 2 radishes, thinly sliced (optional)
  • 1 lime, cut into wedges (optional)


  1. Heat oven to 400°. In a bowl, toss chicken with garlic, juice, 1 tsp oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tbsp salsa and 2 tbsp cilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tbsp salsa, yogurt and remaining 1 tbsp cilantro. Garnish with radish slices and lime wedges, if desired.

BBQ Ribs

Kurobuta pork ribs, spicy chicory coffee bbq sauce

Kurobuta pork ribs, spicy chicory coffee bbq sauce

chinese bbq rib, lengua, carmelized peach and polenta

The rib meat can be removed from the bone and plated with mashed potatoes as well.



Flour or Corn Tortillas (any size, as long as they will fit on your griddle or pan)

Taco-Seasoned Chicken, Steak or Ground Beef

Cheddar Cheese (grated)

Black Beans (canned or boiled & seasoned)

Pico de gallo


1. Heat griddle or non-stick pan to 325°F

2. Place a flour tortilla on the griddle/pan

3. Sprinkle a few ounces of cheese evenly across the surface of the tortilla

4. Add a few tablespoons of black beans

5. Add a few ounces of seasoned chicken/steak/ground beef

6. Sprinkle a bit more cheese

7. Finish by adding a second tortilla

8. Flip and allow to cook until the second tortilla is crispy and the cheese has melted

9. Cut into triangles and serve with fresh salsa

Source: Ryan Griffin

Chicken Turnovers


1 cup Chicken – [ boiled & shredded] or [ canned breast meat, drained ]

1 cup Cheddar Cheese – [ grated ]

¼ cup Celery – [ diced or minced ]

1 tbsp Onion – [ minced ]

¼ tsp Salt

¼ tsp Black Pepper

1 tube Crescent Rolls – [ 8oz. refrigerated reduced-fat ]


1. Trim the fat from a medium/large boneless, skinless chicken breast and boil until internal temperature reaches 180°F

2. Shred the chicken using two forks

3. Dice or mince the celery and onion and grate the cheddar cheese

4. In a small bowl, combine the chicken, onion, celery, cheddar, salt, and pepper – mix well

5. Prepare the crescent rolls by separating and laying them out on a baking sheet – roll them out to gain a little more surface area

6. Divide the chicken mixture into eight equal parts and place in the center of each crescent roll

7. Fold over the dough into a neat triangle and seal the edges

8. Bake in a 375°F oven for 13-17 minutes or until golden brown

Source: Light & Tasty Magazine – May 2006, p 59