BajaNomad

Where is the best salsa on the Pacific?

huesos - 12-12-2013 at 09:59 AM

Good salsa is surprisingly difficult to find compared to LA. So far the best has been the Arbol salsa at the Palomita taco truck. I welcome any recommendations.

pauldavidmena - 12-12-2013 at 10:12 AM

Boyitaco in Todos Santos makes an excellent salsa. On the other hand, it's so easy to make your own that it's our first choice as long as we have access to a kitchen. My wife makes a mean Xnipec.

Cucaraucho is the best is taught at this studio

durrelllrobert - 12-12-2013 at 10:37 AM

www.youtube.com/watch?v=aV8dS2m9Adc‎

[Edited on 12-12-2013 by durrelllrobert]

DENNIS - 12-12-2013 at 10:56 AM

"Good Salsa" is an oxymarooon. The local stuff is usually hot enough to weld with. YUK

willardguy - 12-12-2013 at 11:06 AM

I like the rattle sauce at the ensenada fish taco stands, seems to made with the gringo in mind! :yes:

DavidE - 12-12-2013 at 11:20 AM

Nuclear Weapons Grade salsa or Texas chili con carne is a great indication that the taste is atrocious. Make something awful, red hot, and people are likely to sweat and stammer "This Is Great Stuff!"

DENNIS - 12-12-2013 at 11:28 AM

Quote:
Originally posted by DavidE
Nuclear Weapons Grade salsa or Texas chili con carne is a great indication that the taste is atrocious. Make something awful, red hot, and people are likely to sweat and stammer "This Is Great Stuff!"



Another red flag to remember.........never ask a Mexican man about the scoville rating of a certain type of chile or salsa. His machismo will never permit any answer except, "No. Not hot at all".......even after the head of the spoon has dissolved in the bowl.

http://ushotstuff.com/Heat.Scale.htm

Pompano - 12-12-2013 at 11:39 AM

I love good salsas too, but really...Nothing in the cafe or stand is as good as your own custom homemade. All that is needed are the ingredients ...and your personal senses of variety, taste & invention.




If not in the mood for do-it-yourself, then get into collecting different brands like me. A fun thing to do when traveling cross country in your RV.

These are sauces, though..not salsas, but you can use them to spice up your salsas.





*edit to add this warning.

DO NOT USE CILANTRO!!

My aversion to most café salsas is that they are too watery...and have way too much of that most hated of all green things...Cilantro. The most offensive food known to man. Yuck...arrgh...phew...barf.


Cilantro haters unite! Join the movement to eradicate this soapy stuff!

http://ihatecilantro.com/

...and for the quick fix, I just go get the regular store brand salsa that kids and adults all like...easy-peasy. Good salsa does not mean the hottest chiles on earth...and does not need to burn your tongue off. Of course, I'm Norsk..and back home catsup was considered a major spice breakthrough.

[Edited on 12-12-2013 by Pompano]

Tostidos salsa.jpg - 29kB

mulegemichael - 12-12-2013 at 11:46 AM

the best salsa, bar none, that we've ever ever tasted is made in our hometown of sequim, washington and it's called, "Jose's Famous Salsa"....made by a born in mexico mexican by the name of, you guessed it, Jose...absolutely NOTHING compares to this mans salsa....it's SO good, we bring quarts of it down to mexico when we come down for the winter....like bringing ice cubes to the north pole, right?...nope.

Be careful what you get for the kids

Osprey - 12-12-2013 at 12:15 PM



Babyfood.jpg - 50kB

Bajaboy - 12-12-2013 at 12:26 PM

If you get to Bahia Asuncion, try out Conchita's. She has fabulous tacos and her salsas are tasty. Her daughter is now in culinary school in La Paz which I think is inspiring Conchita to try new things. She recently invited us over for a lunch of baked jurel in foil. She brought out a number of delicious salsas including a pepino salsa...definitely not the typical tacos stand fare by any means.

[Edited on 12-12-2013 by Bajaboy]

vandenberg - 12-12-2013 at 01:55 PM

How about putting up some home recipes.
Here's mine:

Chopped Roma tomatoes
Finely chopped Bell Pepper
Finely chopped Jalapinos
White onions
Finely chopped garlic,
White vinegar, Wine vinegar and touch of Balsamic.
Little fresh Lime juice
Worcestershire sauce
Sugar, Salt and fresh Black Pepper.

Like Pompano, I'm no afficionado of Cilantro.:biggrin::biggrin:

[Edited on 12-12-2013 by vandenberg]

Mexitron - 12-12-2013 at 02:09 PM

Quote:
Originally posted by Pompano
I love good salsas too, but really...Nothing in the cafe or stand is as good as your own custom homemade. All that is needed are the ingredients ...and your personal senses of variety, taste & invention.




If not in the mood for do-it-yourself, then get into collecting different brands like me. A fun thing to do when traveling cross country in your RV.

These are sauces, though..not salsas, but you can use them to spice up your salsas.





*edit to add this warning.

DO NOT USE CILANTRO!!

My aversion to most café salsas is that they are too watery...and have way too much of that most hated of all green things...Cilantro. The most offensive food known to man. Yuck...arrgh...phew...barf.


Cilantro haters unite! Join the movement to eradicate this soapy stuff!

http://ihatecilantro.com/

...and for the quick fix, I just go get the regular store brand salsa that kids and adults all like...easy-peasy. Good salsa does not mean the hottest chiles on earth...and does not need to burn your tongue off. Of course, I'm Norsk..and back home catsup was considered a major spice breakthrough.

[Edited on 12-12-2013 by Pompano]


I think its a genetic thing---it tastes vibrant, spicy and maybe a little metallic to us cilantro lovers but tastes like soap to those who hate it.

Bajaboy - 12-12-2013 at 02:21 PM

My recipe:

Roast 4 poblanos, 3 jalepenos, 3 serranos, 8 romas, 1 large red onion, and 2 cloves of garlic. Blend. Add salt, pepper, olive oil and water.

vgabndo - 12-12-2013 at 04:42 PM

For 23 years this 'slightly' evolving recipe has been a restaurant favorite on this part of the 'coast'.

20# high quality vine ripened tomatoes
10# tomatillos
2 bunches cilantro
9 large white onions
18 medium Jalepenos
27 Chile de Arbol
7 tbs salt
3 tbs black pepper
2 limes, juice only


Cut the tomatoes in half and grill them until the cut side is black, they will be about half cooked through at ~350-400 degrees. Put aside.
Steam the Tomatillos until soft, put aside.
Cut the onions and Jalapenos into medium slices and grill heavily. Looking for some charring, and the grilling will be done when the ingredients are fully limp and cooked through.
Chop the Cilantro, including stems, and put aside.
Count-out the Chiles de Arbol and grill them until the skin is black.

Liquify...

In a blender, grind all the ingredients into a consistency that won't flow off a totopo. Be careful about adding water to get the sauce to blend. It is often necessary to leave 1/3 blender full of sauce to help the next batch to be pulled into the knives. This will make about 4 gallons which should be checked after melding over night to insure that the green chilis were not excessively hot. (this time). If too hot, live with it, or add tomatoes. :lol:

Roger, sorry about your allergy to Cilantro. That is not uncommon as I understand the situation. Some folks are so allergic that they must be prepared with an antidote! Epi-pen.

I think it is interesting that Cilantro doesn't taste the same to everyone.

At my last job, I made this recipe a couple times a week. Good stuff!