Salsa Roja Taquera: The Taco Truck Classic You Need, Best Served with Tepache
Chef Jonathan Zaragoza grew up on Chicago’s South Side, raised in a family where cooking was tradition and connection. By age five, he was in the kitchen with his mother. By twelve, he was tending the fire for overnight birria roasts in a wood-burning oven built by his father and grandfather.
In 2007, his family opened Birrieria Zaragoza, laying the foundation for a career rooted in heritage and fueled by innovation. After honing his craft at Michelin-level kitchens like Sepia and Sixteen, Jonathan became executive chef of Masa Azul at just 22. His journey has since taken him across Mexico and around the world, sharing Mexican cuisine on a global stage.
Today, he continues to honor tradition while pushing it forward as the chef behind Birrieria Zaragoza, Čálli, and El Oso.
Ingredients: (Yields: 1 Quart)
1¼ lbs Roma tomatoes, quartered
¾ lb red jalapeños, stemmed
¾ cup + 1 tbsp water
½ small white onion, quartered
5 cloves garlic, peeled
1 tbsp Diamond Crystal kosher salt
1 tbsp white distilled vinegar
1 tsp Knorr chicken bouillon (optional but encouraged)
¼ tsp sugar, or to taste
Instructions:
- Simmer the Base: In a pot, combine tomatoes, jalapeños, onion, and water. Bring to a simmer over medium heat. Cover and cook until the tomatoes have collapsed and everything is tender. Remove from heat and let cool slightly.
- Blend & Season: Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar. Blend until smooth, but don’t overdo it. You want a few seeds and bits for that classic texture.
- Taste & Adjust: Add more vinegar or salt if needed. Salsa should wake the taco up, not weigh it down.
