El Burrito Mercado
I was Born and raised on the now culturally diverse “Westside” community of St. Paul, I found rescue and joy in discovering my heritage through performing Mexican folklore at the age of 8, participated in a Latina pageant, Embajadora Hispana, a leadership program for Latina youth, and most importantly, as it relates to my culture, I was blessed with the unique opportunity to grow up in one of Minnesota’s favorite Mexican market & restaurant, El Burrito Mercado.
Though I didn’t know it at the time, I was being raised bi-culturally (in the very upper midwest), however, what I did know at the time, was that in spite of being raised in a very, very caucasian city, (St. Paul in the 1980’s early 90’s looked very different than it does today), I was exposed to my heritage through Our Lady of Guadalupe church, Mexican Folklorico dancing, and our family business, El Burrito Mercado. And, probably one of the most influential experiences for me culturally, was that a very young age my dad took us to his humble pueblo (small town) where he was raised in the outskirts of Aguascalientes, Mexico, and I fell in love with it!
I recall one of my first visits to the farm in Mexico, there was no toilet, just a hole in the ground, the cows were just on the other side of the ‘kitchen’ (a table, a shelf, and a stove. The ‘sink’ was a pipe sticking out of the ground with pumping water and a bucket (and I loved to wash dishes!) I loved going to the little corner tiendita (store) and exchanging the coke bottles, and getting my soda in a plastic bag with a straw. I loved the movie in a patio or placita where the whole pueblo could go watch (and novios could hide in dark corners), I loved the smell of fresh corn tortillas and trying to help tia San Juana make fresh tortillas early in the morning. The primos (cousins) had their fun giggles at my expense! I felt I belonged, everybody looked like me, the food was the same food my mom made at home, everybody spoke the same language my dad spoke to us, I was overwhelmed with emotions, and I could feel Mexico. I remember one of those early trips to Aguascalientes, that I cried when we had to leave, I did not want to go back to gringolandia where hardly anybody looked like me, and where I felt like an alien in school. I felt Mexico calling me and I went to study abroad in Guadalajara during my college years, it was another impacting life milestone. But when I was home here in Minnesota, the only place I felt I truly belonged was at El Burrito Mercado, I was 8yrs old when my parents bought the tiny market, I’ll be 45yr old this year, it’s a part of me.
My bi-cultural life was filled with both wonderful, cultural experiences and difficult adversities, and I embrace all of it because it has brought me to the place I am now, and I am happy. I love Mexico and I love USA! I cry when I watch an Amalia Hernandez folklorico production and I am equally moved by American favorites broadways, I cried at the death of our querido Juan Gabriel and was also emotional at the death of Prince. I love tacos and I love hamburgers. I take great pride in both my Mexican-ness and my American-ness.
Though as a child and through adoloscence I struggled with my identity and finding my ‘true self’, years ago I finally understood that I didn’t have to choose one culture or the other, I learned to embrace both and it is now my compelling drive and vision for the business. I feel lucky because I get two of everything, and you should have that too! So, I have chosen to infuse others with my passion sharing la experiencia Mexicana through El Burrito Mercado. The most rewarding comments we get from both new customers and loyal customers, is that they feel like they are somewhere else when they visit, they feel they are in Mexico, the music, the fresh authentic foods, the aromas, and the nostalgia they experience when they browse through the mercado and find ingredients and brands from Mexico and Latino America too. It’s what keeps me inspired!
And now, in my still new role as a partner legacy-owner, and CEO of El Burrito Mercado, and where I am often affectionately referred to from my staff as “La Jefa” or the boss, (to which I respond, “just call me Milissa!”), I am combining my passion for Mexican culture, my entrepreneurial spark, and my desire for improving cultural disparities & stereotypes by keeping our business model authentic, quality, and offering traditional experiencias Mexicanas.
It’s not just about the experiential aspect of our business that I enjoy, I also perfectly understand and am also motivated by the challenges of being a profitable and growing small business. Though truly, I am primarily inspired by the notion of offering something unique to people, it’s an exciting time for our family, Mexicana, women owned and operated business.
This week kicks off Hispanic Heritage Month September 15-October 15, September 15 is significant because it is the anniversary of independence for Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16 and September18, respectively. And though I celebrate our heritage every day, I recognize that not everyone else does. I consider this a time for our country to recognize all the contributions and richness Hispanos, Latinos have gifted to our country, and to embrace that richness by celebrating, learning, and sharing.
Our Resident Decorator/Artist Denisea Elsola is dressing up the entire mercado with festive decor, we are featuring specials to intrigue you to try something new:
If you are planning your own fiesta at home, school, or work and want some ideas on how to celebrate, email me email@example.com or for help with catering food and a specialty margarita bar, contact my niece, Catering & Special Events Manager, Analita, firstname.lastname@example.org
In addition to our mercado’s already unique style and ambiance for shopping, drinking, and eating, I am so excited about our expanding El Cafe y Bar to include more events and experiences, the indoor expansion will be complete in October and La Placita Patio will open in May 2017, more details and information coming soon!
Finally, I am thrilled to be a member of the host committee for Casa de Esperanza’s 1st Annual Latina Leadership Celebration. If you are searching a unique opportunity to celebrate Hispanic Heritage Month, this is an important event to consider attending on September 30th. Details about the organization and how to attend the event are through this Honoring Latina Leadership link
Viva Mexico, visit us soon and visit us often!
“Which meat should I use for making carne asada?” It’s the numero uno question from customers seeking la experiencia mexicana and wanting to mexicanize their summer picnics. Carne asada literally means ‘grilled meat’, we tend to use it loosely “let’s have carne asada” is the equivalent to saying “let’s have a picnic”.
Arrachera, thinly sliced skirt steak
Diezmillo, thinly sliced sirloin chuck steak
Carne para Asar preparada, flat iron chuck roll
Salsas suggested from our deli: Salsa Nortena, Salsa Aguacate, and Pico de Gallo.
Happy grilling amigos!
When it comes to celebrating Thanksgiving, we all have our own ideas of a traditional meal. Most non-Latino families will be celebrating the holiday with a buttered turkey, mashed potatoes, green bean casserole and a classic stuffing, but let’s make your table come alive with color, ambiance, energy, and sazon!
For Latinos, there are a few not-so-typical dishes. I feel lucky because I get the best of my favorites, comforting good ‘ol American Thanksgiving meal and a feast of Mexican delights! You’ll still celebrate with the spirit of family, friends, and gratitude, but for Latinos, it’s more than just a meal, it’s more like a Thanksgiving Fiesta.
Let’s start planning! For starters, dress up, this is not just a casual get together, this a Latino party, so ladies, get out the heels and lipstick, and fellas, cologne and a dress shirt please! And, don’t plan to eat at 2pm, our parties start late, and run into the night.
DECOR I love the the orange, yellow, and brown color theme! And the decor is fine, but how about adding some platters, plates, or serving bowls that fits right in with the color scheme. Clay dishes (barro) would add a touch of Mexico to your table decor- I would use bright colored cloth napkins too like yellow, orange and red!
ENTERTAINMENT Yep, we love to party! So Thanksgiving for many Latino families rarely is it just ‘gather around the table’ kind of get together. For many families it varies, music is playing in the background, tios (uncles) may be playing instruments (guitar, congas, maracas), or perhaps playing a game of domino (especially common in the Puerto Rican familias). For you amigos, I recommend some nice bachata or balada music in the background for as guests arrive, (on Pandora try Prince Royce) then later, after dinner, put on some salsa or cumbia music (Marc Anthony is my favorite), clear the tables and get to dancing! For family fun, get a game of Loteria going, Mexican bingo, plan ahead with funny and simple prizes- use dry pinto beans or black beans as your card markers. Oh, and of course, leave the TV on the football channel, muted so as not to kill the fiesta!
BEVERAGES & COCKTAILS For the kiddos, get a variety of Jarritos soda flavors or Goya fruit juices. Wine is fine, and cerveza too, though sipping on tequila as guests arrive is known to open an appetite (and help with digestion after a meal). For Mexicanos, Ponche Navideno is a must and for our carribean amigos, it’s Coquito. Below is a recipe for Ponche Navideno, give it a kick with a bit of tequila or brandy. Coquito, well, that may take a few tries to master its recipe, it’s an egg nog like consistency and it’s a tasty blend of cinnamon, coconut, and rum ingredients! (if you are as lucky as I am, you’ll have friends that will make you a bottle or bring one to share!).
THE MENU There are so many different ways you can change up your menu, here are my favorites:
Roasted Jalapeno Salsa
Frijoles Rancheros (ranch style pinto beans)
Ham or Seasoned Pork Leg (Jamon o Pierna de Pernil)
Other common Mexican foods for special celebrations is pozole and enchiladas, and of course, traditional mole sauce on turkey and make turkey mole enchiladas for next day.
And for dessert, traditional or pumpkin flavored flan, tres leches cake, and my favorite sweet potato with a sweet marshmallow & piloncillo (Mexican brown sugar) topping.
And of course, the absolute most important thing about Thanksgiving, be grateful for the company present, and the many blessings from above! And for many ways to make your Thanksgiving special, visit our specialty Mexican deli at El Burrito Mercado!
Happy Thanksgiving amigos, eat, dance, drink and be happy!
Con Amor, Milissa
Thanks to the town of San Francisco de los Romos aka San Pancho de las Carnitas (Pancho is nickname for Francisco, carnitas is the general term used for a variety of cooked pork) in Aguascalientes, Mexico, they gave carnitas fame & glory!
Aguascalientes is where my parents are from! San Pancho de las Carnitas is a tourist attraction primarily for it’s delicious forms of cooking carnitas. Aguascalientes (translates ‘hot waters) fairly central in Mexico, and though now in less abundance, has hot thermal waters.
This year the municipal of San Francisco de los Romos is hosting its 1st Annual Festival de las Carnitas, an event to celebrate that for which the town is famously known, the gastronomy of the region, and in particular, its carnitas! Entertainment, folklore, and food will be featured throughout the weekend long celebration. The tourist attraction is expecting visitors from all over the state and regional area.
My father is the one that started the carnitas cooking in our family business El Burrito Mercado and although retired, he is still our biggest critic and we love it! In our exclusive Mexican deli we continue to feature carnitas, you’ll find the traditional carnitas made from pork butt and most commonly chopped to use in torta sandwiches or in tacos. We also cook on site chicharron tronador, chorizos, surtido, chales, guisados, and pastor. And in our mercado we offer the fullest & traditional variety of pork (as well as beef & poultry) in the butcher shop, grocery, deli, and botana bar.
In honor of my parents roots, in celebration with the Festival de las Carnitas, and for the love of pork, we have decided to also celebrate carnitas starting small this year with the idea of a bigger festival next year! This Sunday October 11, we will have mariachi, live music, and we will feature carnitas, chorizo, chicharron sancocho, & pastor on our Taco Patio outside in back of our building. In El Cafe Restaurant y Bar, we are offering Festival de las Carnitas Platillo a plate full of chorizo, carnitas, pork ribs, and guisado de chicharron, rice & beans! In the deli buy 5lb of carnitas and receive free 1/2lb salsa and 1dz tortilla, Botana Bar (snack bar)) Cueritos Preparados, and in the grocery & meat department specials too!
If you choose to come buy pork butt, nake your own carnitas, here is a recipe with both fried & baked options! http://www.mexicoinmykitchen.com/2009/08/how-to-make-pork-carnitas.html?m=1
Join us this Sunday for the Celebracion de las Carnitas, 12-5pm, eat, shop, explore and celebrate La Experiencia Mexicana!
I think Mexican food is the best comfort food especially for cold weather, it’s tasty, hearty and the spiciness not only adds flavor, it feels good especially on a chilly day.
Spicy food is proven to boost your metabolism thus, literally heating you up! Many salsas and sauces help heat us up because of the capsaicin found in peppers, capsaicin is an active chemical compound component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
One can measure the spiciness of peppers the brave, riskier, and much more macho method and actually taste test the peppers. Or, you can use the ever so clever Scoville Scale as a guide.
What’s the big deal with the spice? Well, spicy foods is proven to boost your metabolism, so you get a double whammy benefit, warm up and burn calories!! And for spicy ethnic food lovers, we’ll agree that spice makes bland food better, turn a plain ol baked potato into a taste bud delight, roast some peppers, chop them up, top the papa with sour cream, the peppers, and cheese, or, mix a spicy salsa into the sour cream before topping. One of my favorite ways to spice up food? A sprinkle of a few freshly chopped serranos (yea, my level on the Scoville chart maxes at about the middle), into rice, beans, eggs, pasta, and salads, and sometimes, it’s just a sprinkle of good ol tabasco sauce on eggs or pizza, or Salsa Valentina on potato chips & popcorn.
Mexican foods are are hearty, filling, and can be spicy, but not all Mexican food is spicy. From stews, cheesy chile rellenos or enchiladas, to tasty hearty soups, the options for Mexican dinner night at home can convert to nightly Mexican dinners! Below are a couple of my favorite comfort Mexican foods and links to some excellent recipes.
ENCHILADAS ROJAS, (and I must mention the bragging rights of our enchiladas rojas to our winning status in City Pages 2010 friendly ‘street food smack down) For this recipe, I recommend our ready to use Enchilada Sauce available by the jar in our deli., and the simple recipe to make these with our sauce, all ingredients available at El Burrito Mercado:
Heat up some oil in a fry pan, heat up oven to 350degrees
1dz corn tortillas (we prefer Sabinas brand for this)
2cups of your favorite shredded cheese (we prefer Supremo Queso Chihuaha or shredded chicken- or mix them together)
1 jar of El Burrito Mercado Salsa para Enchiladas
Toppings of choice, we recommend: Supremo Queso Fresco, shredded cabbage or lettuce, and Cacique Crema Mexicana.
Step 1: Place the tortilla in hot oil (use tongs), for a few seconds on each side, just until tortilla is pliable, place on a plate with paper towel to drain.
Step 2: Pour sauce into a fry pan, simmer low.
Step 3: Grab drained tortilla, dip into the salsa, place onto baking pan.
Step 4: In the baking pan, grab the cooked tortilla, add about a tablespoon of the salsa to center of the tortilla, add about 2tbsp of filling, roll tightly, place along the inside of edge of the baking pan, repeat with all the tortillas.
Step 5: Pour half of remaining sauce & spread sauce evenly over the enchiladas (leave some extra), place in oven for about 20min.
Remove from oven. Serve onto plate, add more sauce, crumble queso fresco on top, garnish with crema and lettuce. Want to make your own salsa roja? Try this recipe: http://thelatinkitchen.com/r/recipe/red-enchiladas-chile-guajillo-sauce-enchiladas-rojas-de-chile-guajillo
My favorite soup- really any time of the year, Caldo de Pozole Rojo or Verde (red or green pozole) Pozole soup is made with pork shoulder or shanks, red chiles, and lots of hominy corn. (Pozole is actually hominy, hominy is dried maize kernels, when used in cooking, it goes through an alkali process, known as nixtamalization, loosens the hulls from the kernels and softens the kernels. The process can cause the kernels to double in size, sometimes the lime is replaced with lye or wood ash for processing.) Traditionally pozole is made for special occasions (and actually in my family it still is a tradition) but it’s a fairly common soup that you will find on many Mexican restaurant menus, including ours, but only on Fridays because we have other exquisite soups every other day of the week like Caldo de Albondigas (a meatball & rice soup), Caldo Tlapeno (the supreme chicken soup), and Menudo amongst others.
Funny story, when I was first married, I wanted to impress my husband with an authentic traditional Mexican meal (mind you he comes from a family of EXCELLENT cooks on all Mexican foods) And, we lived in California at the time, so my mom was no where near me to help. So, I took on the challenge to make him pozole rojo (it’s actually a very simple soup to make), I made a 4qrt pot of what ended up as huge pot of water, tough meat, and seeds from the peppers floating everywhere- it was a disaster! None the less, my darling hubby gave it a try and smiled, and asked me “did you forget to remove the seeds and strain the sauce?” I almost cried I was so embarrassed, but he praised my efforts and we tossed the huge pot of pozole. Since then, I have learned to make a decent pozole, (and now know to remove the seeds from the peppers and strain the sauce into the soup) I still prefer my in-laws pozole the best! (they add pork feet which gives it a flavor I LOVE!) Try this recipe from Mexico in my Kitchen, I’ve reviewed Mely’s recipes and they are very authentic, I recommend following her for other delicious recipes and you can find the ingredients at El Burrito Mercado. http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html
TAMALES (a mesoamerican dish made of corn dough spread onto a leaf or corn husk, filled with a variety of meats & sauces, steam cooked)
And the mother of all cold weather Mexican food, TAMALES! In Mexico, in the early cold winter mornings, you will encounter little crowds of people gathered at street corner buying tamales & atole (hot corn- and masa-based beverage of Mexican, Guatemalan, Honduran, and El Salvadoran origin) from street vendors. Another experiencia mexicana that El Burrito Mercado offers you from Mexico, tamales and atole as a daily breakfast special, we are open daily at 7am with hot, authentic Mexican breakfasts and bakery variety. Here are a couple recipes for making atole, as for the tamales, I recommend you grab a siz pack or dozen (and freezeable) from our deli to heat and eat at home. Tamales are a very time consuming process, but, if want to try it from scratch, try Mely’s recipes and mark your calendar to join us on December 6 for our Tamalada class (details to follow). And, for a simple and still fun way to make tamales, we cut the labor in half for you, this holiday season, just come buy the ready to use ingredients from our grab n go deli ready to assemble and freeze or cook, corn husks, masa (corn dough), filling, and the special pot to cook them in.
GUISADOS (stews based from variation peppers cooked with pork, beef, or chicken)
Guisados are good year round, but like any stew, especially in the cold weather, a steamy, spicy guisado hits the spot every time. This time of year we especially like to make guisados with corn, zucchini, and chayote (a green pear-shaped tropical fruit that resembles cucumber in flavor). Guisados are available in our grab n go deli, and in case you didn’t know, this is what we are most known for in our El Cafe Restaurant y Bar, we offer a steam table filled with at least six variety of from scratch, homemade guisados! This fall when you visit us, be sure to try one of our daily specials inspired with fall ingredients in mind, and extra spice to heat you up!
This season, venture into the hearty and tasty flavors of Mexico, and add peppers or hot sauces to your everyday foods for some heat! Visit our grab n go deli for convenient guisados (stews) and explore the many unique ingredients in our mercado for inspiration and ideas to create your own experiencias at home.
Thanks to particular individuals in the media (whose name does not deserved to be mentioned), I know I am not alone when I express that I have never felt more proud of my heritage roots, more motivated to grow our business, and more driven to inspire others to practice their right to vote! Celebrating our heritage has never felt so good! (for that many of us thank you, you awoke the sleeping giants in us!)
Hispanic Heritage Month, whose roots go back to 1968, begins each year on September 15, the anniversary of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico, Chile and Belize also celebrate their independence days during this period and Columbus Day (Día de la Raza) is October 12. Hispanics have had a profound and positive influence on our country through their strong commitment to family, faith, hard work, and service. They have enhanced and shaped our national character with centuries-old traditions that reflect the multiethnic and multicultural customs of their community. www.hispanicheritagemonth.org
Specifically in Mexico’s Independence is celebrated on September 16, and on this date in 1810, a progressive priest named Miguel Hidalgo y Costilla became the father of Mexican independence with a historic proclamation urging his fellow Mexicans to take up arms against the Spanish government. Known as the “Grito de Dolores” (the shouts of Hidalgo) Hidalgo’s declaration launched a decade-long struggle that ended 300 years of colonial rule, established an independent Mexico and helped cultivate a unique Mexican identity. The Grito de Dolores is a tradition repeated every 16th of September at midnight, the President of Mexico recites it, Mexican consulates all over the world recite it, in small ranches in Mexico to the big cities here in USA, we recite it. It is the the shouts that any and every Mexican gets the goosebumps as we all respond to his shouts in a loud, powerful, and enthusiastic “VIVA MEXICO”, here is a video that reenacts the Grito. The Mexican anthem is traditionally sang after the Grito,
All over Mexico and many generations of Mexicanos in the USA celebrate Mexican Independence (not cinco de mayo), with festivals, fireworks, concerts, Mariachi, dances, folklore, food, and cultural demonstrations. It’s a beautiful thing that our traditions continue here in the US, something I am very proud of, and every year the awareness and celebrations seem to increase.
According to the US Census Bureau 2014 estimated Hispanic population was 5,547,173. Today, according to the latest Census data, the Hispanic population in the United States totals 54 million, making it the largest ethnic or racial minority in the nation. Within the US Hispanic population, 64 percent of Hispanics are of Mexican descent followed by Puerto Ricans at 9.4 percent, Salvadorans at 3.8 percent, Cubans at 3.7 percent, Dominicans at 3.1 percent and Guatemalans at 2.3 percent. The presence of the Hispanic population is evident in many ways, the influences are undisputable in the mainstream supermarkets Hispanic or ethnic aisles, music influences, and especially impressive are the Latino owned business, check out these numbers:
There are more than 3 million Latino-owned businesses in the U.S., a number up more than 40 percent since 2007, according to a Hispanics in Business 2014 study, released by Geoscape and published in partnership with the U.S. Hispanic Chamber of Commerce.
Financial experts say Hispanics are starting businesses at three times the national rate, fueling the economy, empowering Hispanic families and all while changing main street USA.
Never before, analysts say, has the success of America’s small businesses been so dependent on the success of Hispanic families. http://latino.foxnews.com/latino/money/2015/02/19/us-economy-being-fueled-by-success-hispanic-owned-business/
Clearly, there is much to celebrate! All over the country there are Hispanic Heritage celebrations, Twin Cities included. Whether or not you are Latino, surely, in some way, if you live in the USA, your life is touched in some way by us, so celebrate with us!
Here are some activities around the Twin Cities:
El Burrito Mercado Silva Concession’s will have a food booth at Monarch Festival this Saturday, Sept 12 and at the Festival en la Lake on Sunday, September 13. Also, at El Burrito Mercado this Sunday, Sept. 12 Mariachi Estrella from 12pm-3pm, and on Tuesday, September 15, 5-7pm samplings from our the deli, free cookies for the kids, elotes(roasted corn) and other specials throughout!
El Burrito Mercado is a little piece of Mexico in Minnesota, there is so much to experience, the cheery music, aromas of our talented cooks, vibrant colors of our Mexican imported arts and gifts, grocery, fresh produce, full service traditional butcher shop, fresh bakery and pastries, restaurant with authentic foods, a bar with refreshing margaritas and cervezas, and a hard working team that is pleased to serve you, come celebrate with us!
We look forward to celebrating with you, I’m an avid believer that people will better embrace diversity through cultural experiences, when we break stereotypes and learn about the traditions, foods, and values of our cultures, we build familiarity, and all of the sudden, people aren’t are no longer afraid of eachother. I am witness to this through many personal experiences, food brings people together, and it can bring people closer. If you are planning a fiesta at home, school, club, or for the workplace, we can help you plan it whether you contract our catering services or do it yourself, I am happy and willing to help, email me your questions email@example.com
Viva Mexico! Viva Latino America! Viva Centro America! Viva Minnesota! Viva United States of America, and Viva El Burrito Mercado!
What a great way for us to kick off Hispanic Heritage Month!!
Here is El Burrito Mercado’s organic Salsa Verde Fresca Recipe I will make and sample at for Fox9 attendees:
Serves 20-25 PERSONS (about 6lb)
3.5 LBS FRESH TOMATILLO (peel & wash them, cut in half)
1.5 LB CHILE JALAPENO (peel, destem, cut in half)
1 CILANTRO BUNCH (wash, chop half of the stem)
3 FRESH GARLIC CLOVES
1/2 MEDIUM WHITE ONION
3/4-1 QT WATER
SALT TO TASTE
Pulse blend to desired texture/consistency, we prefer less blended. We’ll sample this with our chips!
Then head on over to the Eco Experience 11am, 1pm, and 3pm for more salsa making!
We are thrilled to be a part of Renewing the Countryside efforts, this year’s Healthy Local Food exhibit focuses on multiculturalism in our food system. Numerous cultures have had—and continue to have—lasting impacts on the food system in Minnesota. Come explore how native peoples through new immigrants have played important roles in food production, economic growth, and expanding our palettes.
We look forward to learn and grow our organic and farm to table efforts.
SALSA TOMATILLO ROSTISADA:
TOMATILLO: 8 LBS (peeled, washed)
JALAPENO: 2 LBS (de-stemmed, washed)
GARLIC: 4-6 CLOVES
ONION: 1 LARGE, CUT INTO FOUR PC
Roast all washed ingredients on a hot griddle in a well ventilated room (use hood extractor), add small water amounts and pulse blend to desired consistency, careful to not over blend, add salt to taste, we prefer a chunkier consistency.
Makes approximately 10-12lb
I’ll also show the audience how to make a guisado with this salsa.
Then, do a little shopping at our booth location in International Bazaar! Learn more about Renewing the Countryside http://www.renewingthecountryside.org
See you on Friday at the Minnesota State Fair!