How To Make Salsa De Chinicuiles

Chef Gustavo Romero of Nixta and Oro in Minneapolis is back in session, and we’re starting with something special. Gustavo grew up harvesting chinicuiles — the tiny worms that live inside the maguey plant — in his native Hidalgo. A delicacy of the region, chinicuiles have a rich, umami-packed flavor that lends perfectly to a salsa de molcajete. Grinding the chinicuiles with charred tomatoes, serrano chiles, garlic, and onions results in a super-umami salsa with nutty undertones that pairs perfectly with barbacoa.

Recipe: https://masienda.com/blogs/learn/gust...

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