TacoProject

taco documentation

Salsa Borracha

“Drunken salsa”: toasted pasilla chiles blended with pulque or dark beer, orange juice and garlic. The classic partner for Sunday barbacoa.

Base

Dried chile

Chiles

Pasilla

Heat (1–5 🌶)

2

Texture

Smooth

Scoville low (SHU)

1000

Scoville high (SHU)

2500

Keeps (days, fridge)

7

Best with

Barbacoa, lamb, grilled mushrooms

Ingredients

  • 6 pasilla chiles, toasted
  • ½ cup pulque or dark Mexican beer
  • Juice of 1 orange
  • 2 garlic cloves
  • ¼ onion
  • Salt

Where to find it

Written by

Xnipec (Yucatecan Habanero Salsa)

Its Maya name means “dog’s nose,” because it makes yours run. Habanero, red onion, tomato and sour orange juice. Fragrant, fruity and ferocious.

Base

Fresh chile

Chiles

Habanero

Heat (1–5 🌶)

5

Texture

Chunky

Scoville low (SHU)

100000

Scoville high (SHU)

350000

Keeps (days, fridge)

3

Best with

Cochinita pibil, panuchos, poc chuc

Ingredients

  • 2 habaneros, finely diced
  • 1 red onion, diced
  • 1 tomato, diced
  • ¼ cup cilantro
  • Juice of 2 sour oranges (or lime + orange)
  • Salt

Where to find it

Written by

Chipotle Crema

Mexican crema (or sour cream) whisked with chipotles in adobo and lime. Not traditional anywhere, beloved everywhere, mandatory on a Baja fish taco.

Base

Fresh chile

Chiles

Chipotle in adobo

Heat (1–5 🌶)

2

Texture

Smooth

Scoville low (SHU)

2500

Scoville high (SHU)

8000

Keeps (days, fridge)

5

Best with

Fish tacos, shrimp tacos, fries

Ingredients

  • ½ cup crema or sour cream
  • 2 tbsp mayonnaise
  • 1–2 chipotles in adobo + 1 tsp sauce
  • Juice of ½ lime
  • Pinch of salt

Where to find it

Written by

Pico de Gallo

Salsa fresca: diced tomato, onion, chile, cilantro and lime. No blender, no cooking, no excuses. Best eaten within the hour.

Base

Tomato

Chiles

Jalapeño or serrano

Heat (1–5 🌶)

1

Texture

Chunky

Scoville low (SHU)

2500

Scoville high (SHU)

8000

Keeps (days, fridge)

2

Best with

Fish tacos, carne asada, chips

Ingredients

  • 4 ripe Roma tomatoes, diced
  • ½ white onion, diced
  • 1 jalapeño, minced
  • ½ cup cilantro, chopped
  • Juice of 1 lime
  • Salt

Where to find it

Written by