They are great
Shhh. Don't tell anyone, Centenario is fabulous. We have won blue ribbons for our salsa, rub, hotsauce, etc., in BBQ cookoff environments. We were talking with the owner of Centenario one day discussing the most important element of making salsa. I said Cilantro-as much as you can find. He said, cook it. I was a little taken aback with that comment, because I think everyone thinks of salsa as "fresh". But, I tried doing what he said, and it really does make a difference, it improves it somehow. Their family owns about 7 or 8 Mexican restaurants up/down the Eastern seaboard, according to the owner, so they've got lots of experience. The place is great.
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