#Recipe Celebrity Chef Carlos Gaytan’s Mexican-inspired Pollo Festivo to this Year’s Holiday Menu

Food & Living
"#Recipe Celebrity Chef Carlos Gaytan’s Mexican-inspired Pollo Festivo to this Year’s Holiday Menu"

Chef Carlos Gaytan is the first Mexican chef to earn a Michelin star and after working his way up, he opened his own restaurant – Mexique in Chicago in 2013. Chef Gaytan says, “One of my favorite memories in Mexico was preparing the holiday dinners. Each year, my mom made a Pollo Festivo, a traditional dish from the south of Mexico that includes potatoes, queso asadero, jalapeños, and bacon, and the family would gather together at the dinner table to enjoy the meal.” Chef Gaytán continues to create unique, yet traditional recipes that incorporate Mexican ingredients like his Pollo Festivo.

Pollo Festivo

Bacon-Wrapped Stuffed Chicken

Created by Chef Carlos Gaytan of Mexique

Serves 6


  • 1/4 cup peas
  • 1/4 cup cooked carrots, cubed
  • 1/4 cup cooked potatoes, cubed
  • 1/4 cup jalapeños, minced
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup asadero cheese*
  • 1/2 cup ground chicken
  • 1 teaspoon ground cumin powder
  • 1 teaspoon fresh rosemary, chopped
  • Salt & pepper to taste
  • 6 chicken breast halves, boned and skinned
  • 18 slices Farmland Hickory Smoked Classic Cut Bacon



Preheat oven to 350°F.

In a large mixing bowl mix all ingredients except chicken breast and season well to make stuffing filling.

On a baking sheet, place 18 slices of bacon in groups of three and place chicken breast atop three slices season with salt and pepper. Repeat for all six chicken breasts.

Slice each chicken breast in half and stuff with 3 tablespoons of stuffing mixture and individually wrap each chicken breast with three slices of bacon.

When done, use butcher string to tie the bacon around each breast, tight enough so the chicken breast won’t open while cooking.

Cook in the oven for 16-20 minutes.

*Use queso fresco as a substitute for asadero cheese if unavailable.

Sparkling Cran-Merry Mocktail

Cranberry Ice Cubes:

Fresh or frozen cranberries



1 ounce lime juice

1 ounce orange juice

1/4 cup frozen cranberry juice cocktail concentrate, thawed

4 ounces Red Bull Red Edition


Lime wedge

Green sanding sugar

For the cranberry ice cubes:  Drop 3-4 whole cranberries into each well of an ice cube tray.  Fill with water and freeze until set.

For the mocktail:  In a cocktail shaker filled with regular ice cubes, add lime juice, orange juice, cranberry juice cocktail concentrate and Red Bull Red Edition.  Shake to combine.

Rub a lime wedge on the edge of serving glass. Dip rim in gold sanding sugar.

Fill glass with prepared cranberry ice cubes.  Strain mocktail over ice.  Garnish with lime wedge and serve.

Serves 1.