Wood-Fired Rotisserie Chicken
Welcome! Thanks for stopping by!
Let me give you a run down of who we are!
Welcome to Pollo Molino
My name is Jorge Ruiz and with Pollo Molino I plan to share my passion and dream with you Bloomington, IN
Inspired by a love for fire, culture, and sharing food with friends and family. Our menu features a delightful selection of authentic chicken meals that you'll absolutely enjoy.
About Pollo Molino
Jorge Ruiz
Our Sustainability
Jorge Ruiz
With over 20 years of experience in the culinary world, ranging from fine dining to fast casual, Jorge combines his expertise, cultural influences, and passion for fire to create authentic chicken meals that embody the essence of the Pollo Molino menu.
Jorge is a 2012 Graduate of the CIA in Hyde Park, NY
Mentored under numerous James Beard
With over 20 years of experience in the culinary world, ranging from fine dining to fast casual, Jorge combines his expertise, cultural influences, and passion for fire to create authentic chicken meals that embody the essence of the Pollo Molino menu.
Jorge is a 2012 Graduate of the CIA in Hyde Park, NY
Mentored under numerous James Beard awarded Chefs in Durham, NC
Lead a team to be named in the top 25 best new Restaurants in the Southeast in 2022
Worked at World-renowned Pujol in Mexico City under Enrique Olvera and at one of Latin Americas best Restaurants ARCA in Tulum, Mexico
Our Menu
Our Sustainability
Jorge Ruiz
We’re committed to high-quality execution in every dish, from carefully sourced ingredients to the details that make each plate memorable.
These wood-fired chickens are an homage to the Pollo al Carbon vendors I would encounter during my time living in Southern Mexico and Yucatan.
I first came across my favorite type of heirloom corn for
We’re committed to high-quality execution in every dish, from carefully sourced ingredients to the details that make each plate memorable.
These wood-fired chickens are an homage to the Pollo al Carbon vendors I would encounter during my time living in Southern Mexico and Yucatan.
I first came across my favorite type of heirloom corn for tortillas, the Tuxpeno while traveling the Mountains in Chiapas.
Our Salsas pay respects to Peru's pollo ala brasa with our Aji Verde.
The White sauce represents my time as a Chef in the South for 15 years.
The Hominy Mac is a representation of Being a Mexican-american chef, a combination of two worlds.
Our Sustainability
Our Sustainability
Our Sustainability
Preserving Ancient breeds of heirloom corn is our number one priority, these ancient grains carry history and deep meaning important to my ancestors.
We partnered with Somos Maiz and Maizaya to guarantee that indigenous farmers receive fair compensation for their commitment to preserving and cultivating the heirloom native corn used in our
Preserving Ancient breeds of heirloom corn is our number one priority, these ancient grains carry history and deep meaning important to my ancestors.
We partnered with Somos Maiz and Maizaya to guarantee that indigenous farmers receive fair compensation for their commitment to preserving and cultivating the heirloom native corn used in our authentic masa.
As we grow we want to sponsor local sport teams and non-profits to make our impact on the local community. Giving back to our community who welcomes us with open arms in important
