Tried a new Mexican spot tonight. They pride themselves on having very "authentic guadalajara" food.Got chips and salsa, some cabeza and asada tacos. Their tacos were pretty solid for the area. They do a good torta ahogada which is basically unheard of in this part of the US.
Got home and saw a salsa ive never seen before. A thin, tomato(?) broth, cabbage, cilantro, onion. Its not spicy.
It doesnt taste bad, its actually kinda good. But I've never seen this before.
Did they just give me some random shit, or is this actually a thing in Guadalajara?
by sonic_dick
7 Comments
Oh wow, this brings back memories. I’m from Jalisco(Guadalajara is the capital of the state) and I used to eat this salsa on our flautas or tacos dorados in the 90s. They were sold at school for lunch. I’ve never seen this sauce outside of Jalisco in fact my sister and I were just talking about this salsa, it’s something you drench your crispy tacos or flautas in to make them softer. It was so good.
Ensalada de repollo is fairly common in Jalisco, and has all the same ingredients, but I’ve never seen it that wet.
This does not represent Guadalajara or Jalisco.
Without naming the restaurant you are not allowing us to really give a proper answer/response….. all I can say is I know this definitely is not from Karne Garibaldi
Thats what my plate usually looks like after I finish a torta ahogada. Maybe the salsa the milder of the salsas used for those.
It sort of reminds me of what they give you with pupusas.
Es caldo
No manches
Salsa de repollo estilo Jalisco. Perfect for crunchy tacos or flautas. My mom makes it all the time, just not as wet. Mom is from Tepetitlán. 🤤