Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us.

I chatted with Ricky, co-founder of Whisk Chicago, a burger and brunch restaurant that serves Ron Swanson-inspired eats like steak hash, steak & eggs, and the house burger an 8oz burger topped with chihuahua cheese, chipotle mayo, guacamole, and tortilla strips. The restaurant was founded by two brothers who have a deep love for food, parks & rec and all things brunch and burgers. Enjoy!

Try This Week’s Recipe!

Chicken Tinga Recipe


  • 1 Whole Chicken
  • 2 Medium Yellow (Spanish) Onions
  • 5 Garlic Cloves Peeled & Whole
  • Bay leaves
  • Salt/Pepper
  • 1 Can of Chipotle Peppers in Adobo Sauce
  • 1 Can of Chef Style Tomatoes


  • In a stock pot add the whole chicken, chopped onion, garlic, bay leaves, salt and pepper.
  • Fill with 3/4 of water or just enough to cover the whole chicken.
  • Cook for about 15 minutes or until chicken is cooked, remove from water and set aside to cool.
  • In a shallow pan add a cup of sliced onion, add salt and pepper and cook until onions are translucent.
  • Add a can of tomatoes, bay leaves and half of the can of chipotle peppers (add more or less if you want the dish to be mild or spicy).
  • Bring to a boil then reduce heat.
  • Take the chicken and shred by hand.
  • Add chicken to the sauce and cook it for 2-5 minutes.
  • Use for tacos, tostadas or dip with chips

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