Mexican Sauce
A salsa is not a condiment. It is the dish. Salsa verde, salsa roja, salsa borracha, the seven moles of Oaxaca. The chile is the architect; the rest is structural.
Featured mexican sauce recipes
- Salsa verde cruda — Iris · Mexico City · Tomatillo, jalapeño, onion, cilantro, salt. Raw, in a molcajete.
- Salsa roja asada — Iris · Oaxaca, Mexico · Roma tomato, garlic, chile de árbol — all charred on a comal.
- Mole amarillo, the yellow — Doña Yolanda Vásquez · Oaxaca, Mexico · Doña Yolanda: of the seven, the lightest. Do not call it simple.
- Mole coloradito — Doña Yolanda Vásquez · Oaxaca, Mexico · Doña Yolanda: the red mole that argues with the negro.
- Pipián verde, pumpkin seed — Iris · Puebla, Mexico · Toasted pepitas, tomatillo, cilantro. Pre-Hispanic, still working.
- Recado rojo, achiote paste — Don Mauricio Ku · Mérida, Yucatán · Don Mauricio: the paste is the bridge to pibil. There is no shortcut.
- Salsa borracha, pulque — Iris · Hidalgo, Mexico · Pasilla chile, garlic, pulque (or beer), salt. The drunk salsa for barbacoa.
- Salsa macha, oil-cured — Iris · Veracruz, Mexico · Toasted chiles, garlic, peanut, oil. Spoon over everything.
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