Tips on Dip
Chips and salsa: the greatest thing since sliced tortillas. They’re a Mexican restaurant’s more flavorful version of bread and butter, with the extra bonus of being fried. All told, salsa really is the best way to eat your vegetables. When you’re craving a little taste of the South in the North, there are some safe havens of spice and salt you can turn to. These are a few places we’ve been chipping away at.
Chips: Bonus points for being served warm, but could be cut thicker.
Salsa: Too liquid, but is overall well-balanced and tastes homemade.
The Cactus Club
Chips: Your napkin might become see-through from all of the grease.
Salsa: Smoky, but otherwise bland with little zip.
Chips: Bring some Chapstick because your lips will dry out from all the loose salt.
Salsa: They only offer tomatillo, which was spicy with a citrusy zest and overloaded with black pepper.
Chips: Tasted freshly made with just the right amount of salt.
Salsa: With roasted pepper, cilantro and chunks of onion, it’s spicy, but not enough to make you chug your margarita.
Zócalo Cocina Mexicana
Chips: Thick, crisp and not oversalted.
Salsa: Sweet and fruity, but the heat could use some cojones.