From the Kitchen

Our Salsa Olivo is made fresh every day using chopped tomato, onion, sliced black olives, cilantro, green chilies, and lime juice. Salsa Olivo is made mild for the enjoyment of all our guests. For those of you who prefer a little more heat, we recommend adding a little of our house-made hot sauce or El Scorcho to the Salsa Olivo.

Staff tip: create spicy guacamole the same way.

Aunt Chilada's serves two types of complimentary chips. The traditional corn chips that almost everyone is familiar with. And flour chips which virtually no one is familiar with. The flour chips are puffier and more delicate with a texture and a taste that many people prefer. Our chips are made fresh daily in house using equipment and oils dedicated solely for the purpose.

Pico de Gallo (rooster's beak) is a fresh blend of diced tomato, onion, peppers, and cilantro with a little lime juice mixed in. It can be used in much the same way as our other liquid salsas. And since it contains less liquid, it makes a delicious addition to almost any dish such as salads, tacos, and fajitas.

We use only fresh chicken breasts in all of our recipes (with one exception... the chicken wings).

This classic shredded beef dish is believed to have originated just north of Monterrey in the small Mexican town of Cienega de Flores. Our machaca is made from beef that has been well-cooked, shredded, seasoned with a variety of spices and chilies, then cooked in its juices until the desired consistency is achieved. Which for us is "medio" not too moist and not too dry.

A long-established dish south of the border, Picadillo has now become a staple of Mexican cooking north of the border as well. Though recipes vary by region, we make ours with fresh ground beef, tomatoes, onions, olives, cilantro and a combination of spices. The name comes from the Spanish word picar, "to mince".

The traditional Mexican fideo (noodles), like many kinds of pasta, is made from durum wheat and water that is rolled, cut, and dried. And that's where the similarity ends. Our fideo is prepared differently than Italian-style pasta. Instead of being cooked in a pot of boiling water, then being sauced, we cook the fideo right in the sauce soaking up all the rich flavors until it is completely tender. Fideo is a perfect complement for any meat dish.