Salsa Verde (Green Tomatillo Salsa) by The Mexykan
It’s not very often you get to enjoy fantastic food, great company and an unbelievable view at the same time. But on a recent trip to Puerto Escondido, I was invited for cocktails and dinner at a friend’s villa on a beautiful stretch of beach about an hour outside of town. While we sipped margaritas and snacked on salsa and home-made tortilla chips, Chef Tony aka The Mexykan created a delicious meal of ultra fresh seafood pasta, that we enjoyed while watching a technicolour sun set on the Pacific Ocean. It was one of those evenings where you were convinced there was no place more beautiful in the world.
Since then, I’ve often seen Tony shopping for fresh fruit and veggies in the Benito Juarez Market in Puerto Escondido and we’ve chatted about mescal, Oaxacan cuisine and coffee. Fact is, in Puerto Escondido, if people aren’t talking about real estate, they’re usually talking about food. Each time we’ve talked, I’ve been intrigued by what he’s up to in his kitchen. If I remember correctly, at one point, he’d even excavated a large pit in his backyard to roast a whole pig. At any rate, each time I saw him, I’d hint around asking for a recipe or two to share with A Taste for Travel readers.
So, I’m happy to announce that we now have a recipe for you to try straight from The Mexykan kitchen. This recipe for salsa verde is actually one of the recipes featured in his popular Traditional Mexican Salsa Cooking Demonstration Class, offered in Puerto Escondido.
The Mexykan Salsa Cooking Class
The details of this fun demonstration cooking class include the opportunity to:
1. Watch, learn the techniques and taste six traditional Mexican salsas prepared by a trained chef.
2. Participate in a “Roll Your Own Taco Party” featuring six traditional Mexican salsas.
3. Enjoy fresh guacamole, corn chips, Oaxacan black beans and classic Mexican red rice.
4. Indulge in complimentary, refreshing Margaritas or ice-cold Mexican beer.
5. Sample a rare small-batch mezcal tobalá from Mezcal de Puta Madre.
6. Sip unlimited ice-cold Mexican agua fresca (fresh fruit water).
7. Cool off with a frozen Mexican nieve, ice or granita
8. Get a printed copy of all of the Mexican Salsa recipes.
If you’d like to register for the class in Puerto Escondido, please visit WWW.THEMEXYKAN.COM for reservations.
If you’d like to try the recipe — guaranteed to be a hit at your next BBQ or holiday party– check it out below:
- 250 grams of tomatillos or tomate verde, husked, cleaned and rinsed
- ¼ cup white onion medium diced
- ⅓ cup cilantro, roughly chopped
- Chile Tusta, 4 or to taste whole, stems removed ( or chile of choice)
- 1 clove garlic, whole
- Salt to taste
- Cover tomate verde, chiles and garlic with just enough water to cover in small sauce pan.
- Simmer until the tomate verde starts to turn a drab olive colour. Be sure not to overcook.
- Let cool for a few minutes.
- Strain the ingredients reserving the water.
- Place the salt, tomato verde, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
- Blend to a rough textured sauce, add reserved water as needed.
- Garnish with chopped white onion.
- Salt to taste .
To register for The Mexican Salsa class in Puerto Escondido, please visit WWW.THEMEXYKAN.COM for reservations. Sign up for the A Taste for Travel newsletter below and you’ll even receive a free gift at the class. You can also register by email: chef at TheMexykan.com