Salsa adorns, accompanies, or is somehow intertwined with almost every dish we make. Salsa defines the flavor of our dishes more so than any other component.
When it comes to tacos, no matter how perfectly seasoned or “finished” any of them are, people love to add their own personal touch of salsa.
For this reason, we offer a collection of 7 salsas which people often opt for at the beginning of the meal.
Although all the recipes are original, versions of almost all of these salsas are quite common. Our infernal habanero is an iteration of something commonplace in the Yucatan. Our verde and roja salsas are much like the typical red and green duo you find in every Taqueria in D.F.
Out of the seven, there is only one that is really ours is the smoked cashew salsa.
Smoked cashews first came into my life while I was making desserts at wd~50. Wylie Dufresne is an endlessly creative chef that I learned so much from. He used to put all sorts of unexpected products in his smoker (fruit, pasta dough, eggs) and it didn't take me long to copy him and work smoked cashews into a dessert.
When I opened my first restaurant, I wanted it to be completely new. At the same time, I wanted small bits of my past included if only to remind me of where I came from. Smoked cashews are one of those small bits. Here we puree the nuts with water, salt and chipotle chile.
It's our simplest and most non traditional salsa. It's also our most popular.