RICO TORRES & DIEGO GALICIA

OF MIXTLI (SAN ANTONIO, TEXAS)

We had the pleasure of meeting Diego and Rico this past Spring during our trip to Lagos, Nigeria, where we all participated in the GT Bank Food & Drink Festival. They opened their restaurant, Mixtli, meaning ‘cloud,’ in San Antonio in 2014. The restaurant, which bridges old prehispanic techniques with modern, Avant grade cuisine, has earned international recognition, including being awarded Food & Wine Magazine’s coveted Best New Chefs and a James Beard nomination. Hearing these guys tell their story, and witnessing their dedication and passion for food was pretty awesome. Here’s a fun recipe from this kick-ass team for a great snack to impress your crew.

“Like clouds, our menu travels from place to place offering a tour in Mexican gastronomy. If the state has a border with the ocean, we start our trek on the coast and work inland, bringing dishes specifically from that region or state. After each season, the cloud travels to other lands and we begin again.”

Salsa Macha

This month Extra Sauce members will receive a bag of Pasila Mixe Chiles from Oaxaca which Rico and Diego helped us source. This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Find out more on these chiles here.

Although there are many variations of this spicy salsa originating

from Orizaba in Veracruz, it is usually made with a combination of

Chile peppers, oil, peanuts (or similar nuts), garlic, sesame seeds,

and salt. Adding a few splashes of apple cider vinegar will balance

the salsa and add another depth of flavor.

The peanuts, chile peppers, garlic, and sesame seeds are browned

in oil, cooled, then mixed with additional oil and apple cider

vinegar then blended to a semi-coarse consistency.

Ingredients:

3-4 cups olive oil

1⁄2 cup toasted sesame seeds

6 heads of garlic; cloves separated and peeled (use more if desired)

1 1⁄2 cup peanuts or similar nut (pecans work great); shells removed

15 dried ancho chiles; seeds and stems removed and cut into thick (Available at Whole Foods)

strips with scissors

20 dried pasilla mixe chiles (included in ES this month) or chipotle chiles; remove seeds

1/3 cup Apple Cider Vinegar or more is desired

Process:

1. Fill a large pan with an inch of olive oil and gently bring to a

medium heat. Add all the garlic cloves. Stir and cook gently until

golden brown but not burnt.

2. Remove the garlic with a slotted spoon and set aside on paper

towel.

3. In the same oil, add the dried chiles and stir constantly. You may

need to lower the heat a little to avoid blackening the chiles. Cook

carefully until almost tender about 10 minutes.

4. Add the nuts and sesame seeds to the chiles and continue to

cook another 5 minutes on medium-low heat; careful not to burn

the chiles or the nuts.

5. Move the pan to a cool side of the stove and allow to cool-down

completely. Do not add the hot oil to the blender.

6. Once the mixture has cooled enough, pour it into the blender.

Add new olive oil as necessary until chiles are submerged.

7. Add 3-4 generous splashes of apple cider vinegar

8. Add a pinch of sugar (optional, but it does help heighten flavors

in the chiles).

9. Add enough salt to taste

10. Pulse in blender until all the ingredients have broken down to a

smooth yet coarse consistency.

11. Check the seasoning. Does it need more, salt, olive oil, or acid?

12. Store in a jar in the refrigerator for up to 4 months. Salsa Macha

is wonderful on just about every late-night snack.