About the Dish

1 Lime
1 teaspoon Spice Blend
8 ounces Chicken Breast
8 ounces Summer Squash
1 ear Corn
1 Shallot
2 Peach
1 Serrano Pepper
3 sprigs Cilantro
6 Corn Tortillas
1 ounce Cotija Cheese
Per Serving
Calories 580
Total Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 550 mg
Total Carbohydrates 71 g
Dietary Fiber 10 g
Sugar 18 g
Protein 38 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com


What does one eat with tacos? Well, we are of the opinion that the best beer for these tacos will be something light and crisp. Cherry Street Brewing just released their first pilsner that we recommend for tacos. Pick up Ta Ta Pilsner for tacos, and at the same time help raise money and awareness for breast cancer.

Cherry Street Ta Ta Pilsner, Cumming, Georgia

Muscat - Malaga, Spain

Thank goodness chicken is one of those universal meats that can get along with white as well as red wines. Muscats are expressive, with honeysuckle and tropical fruits, that will work well with the sweet and spicy notes of the stone fruit salsa, the flavor-forefront of this dish.

Bodegas Botani, Muscat, Malaga, Spain


MISE EN PLACE • Zest and juice lime. • Quarter squash lengthwise. Thinly slice crosswise. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Peel and mince shallot. • Halve fruit. Discard pit, and finely chop flesh. • Discard pepper stem and seeds. Mince flesh. • Pick and chop cilantro leaves.
In a small bowl, combine 1 teaspoon olive oil, lime juice, lime zest, barbacoa spice mix and 1/4 teaspoon kosher salt.
Brush chicken on both sides with barbacoa mixture.
Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add squash, corn and half of shallot. Cook, stirring occasionally, until squash is just tender, about 5 minutes.
In a bowl, combine fruit, remaining shallot, pepper and cilantro. Taste and adjust seasoning as desired.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a cutting board.
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Slice chicken against the grain. • Fill each tortilla with chicken. • Top with salsa, and sprinkle with cheese. Enjoy!