huesos
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Posts: 149
Registered: 6-24-2013
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Where is the best salsa on the Pacific?
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.
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pauldavidmena
Super Nomad
Posts: 1734
Registered: 5-23-2013
Location: Centerville, MA, USA
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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.
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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Cucaraucho is the best is taught at this studio
www.youtube.com/watch?v=aV8dS2m9Adc
[Edited on 12-12-2013 by durrelllrobert]
Bob Durrell
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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"Good Salsa" is an oxymarooon. The local stuff is usually hot enough to weld with. YUK
"YOU CAN'T LITTER ALUMINUM"
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willardguy
Elite Nomad
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Registered: 9-19-2009
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I like the rattle sauce at the ensenada fish taco stands, seems to made with the gringo in mind! 
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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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!"
A Lot To See And A Lot To Do
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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
"YOU CAN'T LITTER ALUMINUM"
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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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 do what the voices in my tackle box tell me.
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
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Mood: up on step
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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.
dyslexia is never having to say you\'re yrros.
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Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
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Be careful what you get for the kids
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Bajaboy
Ultra Nomad
Posts: 4375
Registered: 10-9-2003
Location: Bahia Asuncion, BCS, Mexico
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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]
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
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Mood: mellow
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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.
[Edited on 12-12-2013 by vandenberg]
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
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Mood: Happy!
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| 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.
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Bajaboy
Ultra Nomad
Posts: 4375
Registered: 10-9-2003
Location: Bahia Asuncion, BCS, Mexico
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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.
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vgabndo
Ultra Nomad
Posts: 3461
Registered: 12-8-2003
Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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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.
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!
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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