‘Doña sauce’ full of fla­vor

Rel­ish Austin

Austin American-Statesman - - FOOD & LIFE - Ad­die broyles / amer­i­can-states- man

Espinosa knew the newly named “doña sauce” was good, but “I had no idea that this was some­thing we’d hang our hat on.”

Ev­ery day, each of the three Ta­codeli stores roasts 60 pounds of jalapeños to make about 5 gal­lons of salsa. The recipe re­mains a closely guarded se­cret.

Co-owner Eric Wilk­er­son re­mem­bers a day when a cus­tomer in a cow­boy hat walked in, and af­ter he’d placed his or­der, he asked if they had any of that “killer salsa.” The per­son at the counter said they’d just ran out. “He said, ‘Can­cel my or­der,’ and he turned around and walked out.”

Bertha Gon­za­les has been work­ing with Ta­codeli coown­ers Eric Wilk­er­son (left) and Roberto Espinosa for 13 years.

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