about
there’s just something about charcoal and chicken.
what is pollo al carbón?
Simply put,Pollo al carbón is grilled chicken (“al carbón” means “cooked over coal”), a dish you’ll find at roadside stalls all over Mexico. Our birds are brined, marinated and then coal-fired until they are perfectly charred, juicy and flavorful… *chef’s kiss.*
Jorge spent years perfecting his signature adobo—a Yucatecan-influenced combination of toasted chilies, charred vegetables, spices, herbs and one very secret ingredient.
(Asking for the recipe would be like asking for your abuela’s mole recipe—the only difference being we won’t throw our chancla at you.)
“Minneapolis' Jorge Guzmán is reinventing north country fare with the Yucatecan flavors of his childhood.“
— TIME Magazine
about the chef
Most of Jorge’s childhood memories revolve around food—from watching his abuela hand-press tortillas to savoring fresh botanas (snacks) in local street stalls of the Yucatán.
That early appreciation for homemade meals and the bright, bold flavors of his culture never faded, and he loves nothing more than sharing his heritage through delicious meals (aside from spending time with his brilliant wife and son).
Chef Guzmán’s knack for subtly explosive flavors earned him a James Beard Award nomination in 2017 and led him to open Petite León (Minneapolis, MN) in 2020 and Sueño (Dayton, OH) in 2021.
media contact: jorge@pollopolloalcarbon.com