Salsa Borracha Norteña (Northern Drunk Salsa) is a salsa from the Northern part of Mexico that’s made especially for the beef or goat barbacoa commonly found in Northern Mexico or South and Western Texas (Barbacoa Norteña). Salsa Borracha Norteña is really less of a salsa, in the traditional understanding for us North for the border, and […]
Sides, Salads, and Condiments
Salsa de Aguacate – Avocado Salsa
Salsa de Aguacate (or Avocado Salsa) is a creamy and tangy salsa that goes great with lean meats, like grilled chicken or fish. The fattiness from the avocado helps amp up and balance out the flavor of the lean meat. This salsa is very versatile; with a few tweaks to the recipe, you can tailor […]
Chiles en Vinagre – Pickled Jalapenos and Carrots
Chiles en Vinagre is more than just pickled jalapenos. It’s a mix of jalapenos, carrots, garlic, and onions, and in my mind, belongs on the table as much as chips and salsa do. Maybe, more so. I first became enamored with chiles en vinagre while eating at Molinas Cantina in Houston, Texas. Molinas has been a […]
Frijoles Charros (Cowboy Beans)
Frijoles charros (or Cowboy Beans) is a traditional Mexican dish that is more of a bean soup than a plain old side of beans. It is, hands-down, my favorite way of eating beans as a main course. For bonus points, serve them up simply with some hot flour tortillas, or even better, a pan of […]
Tex-Mex Masa Cornbread
Tex-Mex style masa cornbread is an excellent alternative to typical southern style cornbread when you’re pairing it with Tex-Mex or Mexican food. It pairs perfectly with a nice hot bowl of charro beans. Instead of the regular old cornbread flavor, masa cornbread tastes like a giant, fluffy corn tortilla. More of the corn flavor comes […]
Roasted Tomatillo Salsa Verde
Salsa verde (or “green sauce”) is a super tangy salsa that goes very well with fatty meats, such as carnitas. The high acidity helps balance out the fattiness of the meat. If you want to make this into a table salsa, just blend in half an avocado. The creaminess and fattiness of the avocado will […]
Esquites – Mexican Corn Salad
If you aren’t familiar with esquites, you should get acquainted. It’s the absolute best way to eat fresh corn. The combination of the smokiness, the cheese, the creaminess from the mayo, the fresh herbs, and the lime juice is perfection. They’re the perfect side for your next barbecue. You may be familiar with elotes, the […]
Salsa de Chile Cascabel
Cascabel chiles are a dried chile that you don’t run across as often in Mexican cooking as others. That’s unfortunate since they make for an excellent salsa, imparting a slightly fruity and nutty flavor. This salsa makes an excellent condiment for pork and a superb table salsa. I can’t take the credit for this recipe, […]
Salsa de Chile Arbol
Salsa de chile arbol is a roasted, tomato-forward salsa with the zippy and acidic tang of tomatillos, highlighted with the subtle nuttiness of the arbol chiles. It’s a great salsa for drizzling over fatty meats or simply serving up with tortilla chips. With chile de arbol being the basis of the heat in this recipe, […]
Creamy Roasted Avocado-Tomatillo Dip
Our creamy, roasted avocado-tomatillo dip is very much like a tangy, dip-able, guacamole. This salsa is also very versatile. The creaminess goes excellent with smoky meats, like arrachera or fajitas. It can also be thinned with a little crema and used like an aioli.
