In our first two years we never really offered Enchiladas. Then one day a cousin's husband came to town for a visit. We developed an Enchilada sauce that I liked, which in Mexico would be called a Entomatada sauce (one made with mainly tomatoes and some jalapeños). This sauce is very popular, and is the base for two of my favorite sauces.
Made with enchilada sauce, chile Chipotle, and some great beer. We offer it in our salsa bar and to make our Enchiladas de Domingo. This goes great with Enchiladas.
People sometimes ask if its hot. I say well it does have the word Devil in it! Made with the Enchilada sauce, fresh habanero, and onions. I like it with scrambled eggs in the morning.
A great tangy, lemony salsa….it has no lemon, but the fresh tomatillos have an acidic taste. We add some jalapeños and onion! I would say its on the medium side. I love chicken enchiladas with tomatillo sauce.
People sometimes think that just cause it has mango it will be mild, but they forget that it also has Habaneros. We use it with our Scallop dish.
Jalapeños en Escabeche
My dad's favorite. I remember it always being on the kitchen table. Jalapeños, carrots, and onions in vingear. Sometimes, I think some customers think it's their salad.