Salsa Verde [Mexico]

There are many “green sauce” recipes out there across different cultures that makes use of fresh and vibrant green herbs, however one of our favorites is the Mexican version that’s built on a foundation of tomatillos. Our recipe is straightforward and almost a no-recipe recipe giving you the ability to adjust the flavors to your liking. All you need to do is get a good char on the tomatillos, onions, and serranos before blending them with some cilantro, lime, and salt. You can char them on a grill, in a cast iron skillet, or under a broiler. We start with a recommendation of 2 serranos for every 5 tomatillos, but of course you can control the spice level of the sauce by either adding more or taking one away. Remember, taste along the way to see just how much salt and lime juice you want to add!

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Tacos Campechanos Con Pico De Gallo [Mexico]

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The most traditional tacos campechanos are filled with cecinas (salted and dried steaks), longanizas (spicy sausages), and chicharrónes (fried pork rinds). But in Mexico, the word “campechano” is used to refer to two or more things that have been mixed together and the many taquerías around the city have created their own versions of tacos campechanos. On our list of tacos campechanos to try are surf’n’turf combos involving shrimp and versions that contain chorizo. For today though, we have a steak and sausage duo.

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