South Texas is home to some of the finest salsa concoctions this side of the Rio Grande! Pair them with authentic interior Mexican cuisine and you’re in business! Ready to take a dip? The colors and textures are as vibrant and veritable as the ingredients themselves…
The team at Tacodeli dished on Chely’s Salsa de Arbol, a zesty red chile pepper sauce used to top Tacodeli’s tender pork chop tacos. You’re in luck because we have the recipes to both! The restaurant’s salsas [above] are so popular, in fact, you can finally buy them at Whole Foods, ripe and ready for your refrigerator. 🙂
My good friends from the world-famous Fonda San Miguel in Austin shared the steps to their Cochinita Pibil (Barbecued Pork) — a traditional dish of the Yucatán Peninsula and not to be missed. Rubbed with a potent, peppery mixture of achiote, cumin, dried Mexican oregano, garlic and paprika, the pork then slow cooks in the oven for about 2 hours, wrapped in a large banana leaf. When it’s finally ready to plate, rest this succulent protein over arroz blanco (white rice), and garnish with a freshly chopped ‘salsa’ of pickled red onions and cilantro!
Award-winning Chef Hugo Ortega hits an easy home run here with his signature Chile Rellenos! These roasted poblano peppers are stuffed with Chihuahua cheese and shredded chicken, marinated in Chef’s special Salsa de Tomate and garnished with pumpkin seeds. A perennial favorite from Hugo’s in H-Town!
Tastes of the Yucatán continue with Chicken Jicama Tacos courtesy of Cooking Connection at H-E-B. The jicama tortillas are low in calories with no added sugar or carbs! We topped ours with a Creamy Avocado Salsa that takes two seconds to whip together: