Feel the burn

Simonds, Nina
June 1993
Harper's Bazaar;Jun93, Issue 3378, p75
Provides recipes for salsa, a kind of sauce in Mexico. Fresh peach salsa; Chris Schlesinger's smoked corn and chili salsa; Rick Bayless' fresh orange-chili salsa; Spicy salsa cruda.


Related Articles

  • Some Like it Hot. Sutherlin, Cathy // Atlanta;Dec2000 Menu Guide 2001, Vol. 40 Issue 9, p94 

    Focuses on the preparation of Mexican sauce or salsa. Key ingredients; Reasons behind salsa's popularity; Varieties.

  • pork tamales with salsa verde. Seaman, Tracey // Health (Time Inc. Health);Dec2002, Vol. 16 Issue 10, p128 

    Presents the recipe for Pork Tamales With Salsa Verde.

  • Create Your Own Fiesta!  // Better Homes & Gardens;May2011, Vol. 89 Issue 5, p191 

    The article focuses on Mexican recipes from the web site BHG.com/mexican including spicy pork tacos, garden-fresh salsa and super-saucy enchiladas.

  • PROFITS & PASSIONS.  // Fairfield County Business Journal;11/6/2006, Vol. 45 Issue 45, p41 

    The article profiles Steve Bowling, a salsa maker and distributor based in Stamford, Connecticut. He has a passion for selling fire-roasted salsa. He established the Stamford company Valley of Mexico. He interacted with Mexican chefs, tried different recipes and used his family as the taste...

  • Christina Nguyen of Hola Arepa.  // Minnesota Monthly;Feb2015, Vol. 49 Issue 2, p67 

    The article presents a recipe for Tostada Chilaquiles with Tomatillo Salsa by chef Christina Nguyen.

  • SALSA, ANYONE?  // Restaurant Business;May2001, Vol. 100 Issue 9, p86 

    Focuses on the use of salsa in Mexican fast food restaurants in the United States. Popularity of salsa bars at Rubio's Restaurants; Varieties offered by Baja Fresh Mexican Grill; Preparation of salsa at Qdoba Mexican Grill.

  • Mexican Revolution. Wilder, Shannon // Arthritis Today;May/Jun2008, Vol. 22 Issue 3, p35 

    The article offers tips on healthy ordering in a Mexican restaurant given by Kaiser Permanente dietitian Malena Perdoma. It is stated that for starters, chips and salsa should be chosen over nachos with cheese. The chicken posole soup contains lower sodium than tortilla soup. The author shares...

  • YOU SAY TOMATILLOS... Henderson, Jim; Fenzl, Barbara Pool // Bon Appetit;Jul2001, Vol. 46 Issue 7, p76 

    Presents an article on the tomatillo tomato variety and its use for cooking. Origin of the tomatillo term; Description of the appearance and taste of the vegetable; Popularity of the tomatillo in Mexican recipes; Recipes on tomatillo, including Chunky Tomatillo Salsa.

  • Mexican Menu Makeovers. Fitzpatrick, Tara // Food Management;Apr2010, Vol. 45 Issue 4, p52 

    The article focuses on the ideas of Mexican restaurant owner Roberto Santibañez on how to keep Mexican dishes authentic and delicious in the U.S. Santibañez believes that utilizing Mexican ingredients and keeping the true Mexican flavor profile are the keys to making Mexican menu items...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics