Explore vegan applications of classic Interior sauces. Dried premium chiles open up many possibilities for flavors beyond fresh chiles and quite often the two are combined for unique complexity.

Many of these salsas can be cross utilized with contemporary dishes or casually consumed with tostadas. We will be featuring:

Circles of Marinated Tempeh with Salsa Nortena
The rich red color of the guajillo chili is featured in this popular sauce which includes tomato in adobo, garlic and onions.

Penini Pibil with Grilled Portabello
Aciote seeds from the annato tree are pureed with toasted cumin, peppercorns, allspice, cloves, orange juice, white vinegar, garlic, lemon juice and grilled on a portobello mushroom.

Roasted Verde Salsa with Salad of Fresh Corn off the Cob
Featuring the tomatillo, serrano chili, epazote and fresh lime, this salsa is a useful building block for other derivative sauces.

Verde Chimichurri Shots with Crisp Summer Veggies
A contemporary version of this Argentinian condiment using Mexican ingredients. The fresh herbs of oregano, flat leaf parsley and cilantro provide an exotic taste.

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