‘Doña sauce’ full of flavor
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.