Pollo Ultra Enfiestado con Poblano Picasso Cocktail with Chef Ruffo Ibarra
Time & Location
About the cooking class
Join Chef Ruffo Ibarra live from Tijuana, Mexico as he shows us how to make a Pollo Ultra Infiestado and a Pablo Picasso cocktail. Learn how to make a sous vide chicken with fresh roasted vegetables and a special drink featuring Tequila Herradura Ultra. Sign up to this immersive interactive class, get your ingredients ready, and get ready to experience cooking in a completely new way! Must be 21+ to participate. Please Drink Responsibly.
Click on Read More to find out more about the recipe and ingredients needed.
About the Ingredients
Tools Needed for the Pollo
● Preheated oven at 350 degree F
● 1 large ziploc bag
● 1 large pot (6QT) filled with water
● Microplane or fine cheese grater
● Aluminum foil
● Baking Sheet
● 1 medium size sauté pan
● 1 small pot
● Medium size strainer
● 1 small bowl
● Small spoon
● Wisk or large spoonss
Tools Needed (for the Cocktail)
●Shaker or container with lid
● Small strainer (optional)
● Old fashioned glass
● Small plate to rim glass
About the Ingredients Kit
Optional Special Promotion will include a 375ml bottle of Tequila Herradura (one bottle per kit of either Silver, Reposado, Anejo, or Ultra) and ingredients paired with our curated culinary series. Purchase is not required to participate in this event.
Alcohol purchase will be processed and packaged by our licensed partner and will require a government ID of 21 years and older to accept delivery.
Before the Class Start
1. Wash and rinse all vegetables
2. Make sure you have ice in the freezer
About Chef Ruffo Ibarra
Chef Ruffo Ibarra grew up in the metropolis of Tijuana, the entrance to the busiest land border crossing on the planet. He enjoyed cooking from the time he was a small boy, cherishing time in the kitchen with his mom. Working without pay at the Grand Hotel by day and Baci Ristorante in San Diego as a stagiaire by night, at the young age of 18, this experience intensified his dream to become a professional Chef. He then enrolled for formal training at the Culinary Arts Institute in Tijuana. He went on to work in the kitchen of Javier Plascencia at Romesco in San Diego and then at Cenador de Amos with Jesús Sanchez, a three Michelin Star restaurant in Cantabria, Spain. He returned home to Tijuana where he would put his expanded experience to work as a private catering chef. In 2015, Ruffo opened the doors to Oryx Capital (now Oryx Restaurante) and Nortico the speakeasy 6 months later with his business-minded family, a perfect team balance of creativity and business acumen. Oryx Restaurante has been named Best Restaurant in Baja by CANIRAC 2018, People’s Choice as Best Restaurant in Baja by San Diego Magazine 2019. A year and a half after opening his restaurant, he took the opportunity to cook and learn from Massimo Bottura at Osteria Francescana, in Modena, Italy, a two time No.1 in San Pellegrino’s World’s 50 Best Restaurants. In 2017 he was named one of Baja California’s leaders by Revista Campestre and was admitted into the prestigious Vatel Club Mexico. He’s represented Baja California and Mexico at Mexican consulate events in the US and at the Mexican Embassy in Colombia. In 2019 was awarded 2nd place by the Nesspreso Talents Awards at the Cannes Film Festival and in February 2020 he cooked next to Chef José Andrés at the South Beach Food & Wine festival held in the city of Miami. One of Chef Ruffo’s important beliefs is the practice of giving back. Throughout his career he has collaborated with various local non-profit organizations. In 2018 he partnered with World Central Kitchen and This Is About Humanity providing meals to those in the Central American Migrant Caravan and in 2019 to First Responders and those affected during the COVID-19 pandemic. He is deeply passionate and committed to continuing this work, increasing awareness and improving his local community one program at a time.
About Discover Mexico
Who says you can’t travel and immerse yourselves in Mexico’s deep and beautiful culture during quarantine?
While Mexico has always been a sought after getaway destination, it is also a foodie lovers dream! With its rich and diverse cuisine that varies from region to region, it’s much more than just quesadillas, burritos and guacamole. With live and interactive cooking classes led by top Mexican Chefs, learn new and authentic dishes throughout Hispanic Heritage month, bringing a taste of Mexico and its culinary traditions to the comfort and safety of your home kitchen.
By registering to this class, you agree that you are an adult over the age of 21 and will be ready to show a valid government ID upon class start. You also agree that an adult over the age of 21 with valid driver's license or state ID will be present to accept the ingredients kit for this class and that the recipient will not be intoxicated. Your deliverer will ask to see the recipient's ID regardless of age. You agree that alcohol is not returnable and is not being purchased for resale.
IMPASTIAMO does not sell, offer to sell or solicit sales of alcohol: our Chef Culinary service enables you to enhance your food kit and or sale by licensed alcohol retailers that use IMPASTIAMO's e-commerce service ("Retailers"). The Service is not meant to facilitate any improper furnishing of inducements by any manufacturer, importer, supplier, wholesaler or distributor of alcohol beverages to any retailer of alcoholic beverages, or to facilitate any improper exclusionary practices by any alcohol beverage licensee. Our Service may be limited or not available at all in some places due to local law or other restrictions.
IMPASTIAMO and it's licensed partners do not guarantee shipping or delivery times and are not liable for the actions, products, or content of Retailers. Alcohol purchase will be processed and packaged by our licensed partner and will require a government ID of 21yrs and over.
Must be 21+ to redeem. Please drink responsibly. Tequila Herradura, 40% Alc. by Vol., Imported by Brown-Forman, Louisville, KY. HERRADURA is a registered trademark. © 2020 Brown-Forman. All rights reserved.
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