Salsas Flashcards
Tamatillo
Charred, then puréed with white onion, cilantro, chili Serrano and water.
Medium heat
Mild charred flavor
Xnic-pec (dogs nose
Yucatán pick de gallo (roosters beak) is a raw sauce consisting of fresh chopped tomato, white onion, cilantro, fresh lime juice and fresh habanero chili. This dish is called dogs nose because it would make a dogs nose run.
Spicy with great flavor
Abuela (grandma)
This sauce was made for our tanquero (taco maker) yassina when she was a child by her grandma. Boiled fresh tomato, garlic, and onion then puréed with cilantro and chili Serrano.
Cool and fresh
Salsa casera (“liquid fire” yacatan)
Sliced white onion, pan roasted diced habanero chili, fresh lime juice.
Citrusy and hot
Salsa molcajete
Named after a Mexican stone to smash salsas. A Mexican version of pestle and mortar.
Grilled tomatoes, white onion with chili Serrano.
Smokey with medium heat
Salsa salpicon (“something chopped up” yucatan)
Radish (thinly sliced) English cucumber (diced) diced red onion,thinly sliced habanero chili, cilantro, fresh orange juice, fresh lime juice
Pick de gallo
Diced fresh tomatoes, white onion, fresh cilantro, chili Serrano, fresh lime juice salt and pepper
Diablo sauce
(Deliciously spiced)
Grilled tomato, grilled onion, garlic, cider vinegar, roasted chili arbol- blended
Queso fundido al tequila
Melted cheese
Sautéed onion, tomato then flamed with tequila (Juarez gold) shredded Monterey Jack cheese is added to the pan and melted. Served with chips.
May sub tortillas
May add asada- 2oz or hongos (grilled shitaki, crimini, oyster)
Queso fundido con chorizo
Melted cheese with chorizo
Chorizo- fresh spiced pork sausage
Sautéed chorizo, shredded pepper jack cheese is added to the pan and melted.
Served with house made chips
May sub tortilla
Guacamole (waka’ mole in Spanish)
Guacamole was made by the Aztecs as early as the 16th century. The comes from the Aztec dialect ahuacamolli meaning ahuacati(avocado) and molli (sauce). Smashed, ripe avocados, with onion, tomatoes, cilantro, chili Serrano and fresh lime juice
Repollo tiernos ‘little cabbages’
Little cabbages four ounces Brussels sprouts (cut into halves) fried until crispy and brown, tossed in spicy pinche seasoning and cotija cheese (pasteurized cows milk cheese) served with a side of guajillo honey mayo
Queso a la plancha
Cotija cheese (pasteurized cows milk cheese, also called Mexican parm) grilled on the plancha, topped with roasted salsa and smashed avocado. (Smashed avocado has salt and lime)
TOP 100 DISHES BY WESTWORD, HOUSE SPECIALTY
Asada
Citrus (lime, lemon, garlic powder, pepper) marinated skirt steak(flat bottom round sirloin) grilled to medium rare, chopped and held in own juices to come to temp. Served with avocado, diced onion, cilantro, cotija cheese( Mexican parm) and lime
Carnitas (little meats)
Boneless pork butt/shoulder seared until crispy then braised W/tomato, water, and monteca (lard) for 5 hours. Held in braising jus and finished on the plancha. Served with avocado crema (sour cream, avocado and lime) and pickled red onions (blanched red onions mixed with fresh lime juice, white vinegar and sugar)
HOUSE SPECIALTY
Pollo molcajete
Local red bird farms boneless chicken grilled, diced and tossed in molcajete salsa, shredded kale, pico de gallo and queso fresco
Pollo agave
Red bird farms boneless skinless chicken- agave dipped and fried, chipotle slaw and Mexican chimichurri
Cachete de Res
Beef cheek salted & peppered, then seared and braised with molcajete salsa, chicken base, water, chili Serrano and habanero for 4 hours. The cheek is then shredded and topped with cabbage, cilantro, and grapefruit salad, drizzled with creamy avocado and tomatillo salsa and topped with queso fresco
Lengua (tongue)
Triple cooked (boiled, braised, seared) Colorado (?) beef tongue searched crispy, topped with diced onion & cilantro, roasted tomatillo salsa, guajillo (dried mirasol chili, green tea flavor w/ berry overtones) honey mayo
Low heat
Pescado (fish)
Chipotle & beer fish (mahi mahi) fried and placed on a bed of coleslaw (light chipotle mayo & lime dressing) then topped with a fresh pineapple & avocado guacamole & and house pickled red onions
Barbacoa
Slow roasted meat (beef chuck roast) cumin, cloves, apple cider, garlic, bay leaves, chipotle peppers in adobo sauce, topped with salsa salpicon and sour cream
REGINAL DISH
Hongos(mushroom in Spanish)
Grilled cotija cheese topped with grilled crimini, oyster and shitake, grilled cotija cheese, creamed cilantro corn (butter,white onion, cream, corn) topped with ancho chili crema ( puréed ancho chili, raisins,sour cream)
Pork belly “agridulce”
Pork belly sweet & sour
Pork belly braised with orange juice and vinegar (white) as well with fresh garlic bulbs. The braising causes the OJ to penetrate the garlic bulbs making it palatable to consume the entire bulb. Served with chopped cabbage and a side dish of the braising jus
Mahi mahi ‘chimichurri
Mahi is lightly oiled and season with kosher salt and black pepper and placed on the chargrille and brushed with chimichurri , grilled until cooked but still moist (medium) and served on top of pick de gallo and topped with diced fresh ripe Mexican papaya
