This week I’m making my take on a Chihuahua classic: salsa de suero. Northern Mexico is proud of its dairy heritage (for good reason) and they don’t let anything go to waste. The original version is made with the whey left over from cheese production and it’s 🔥. Hope you enjoy! #salsa101 Drop a comment and I’ll send you the recipe. | Chef Jonathan Zaragoza
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This week I’m making my take on a Chihuahua classic: salsa de suero. Northern Mexico is proud of its dairy heritage (for good reason) and they don’t let anything go to waste. The original version is made with the whey left over from cheese production and it’s 🔥. Hope you enjoy! #salsa101 Drop a comment and I’ll send you the recipe. | Chef Jonathan Zaragoza
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