Some like it hot

Image by saguayo via Flickr

That quick fish taco, scrambled eggs or just about anything else you're eating benefits from a liberal dose of hot and not-so-hot sauces.


We keep several around, notably salsa taquera (hot) -- a teaspoon or so does nicely on your fish taco (leftover fish, tortilla, salsa taquera and 30 to 45 seconds in the microwave). Goya and La Costena both sell salsa taquera, but I prefer the former.


We had haddock cooked in mild Mexican green sauce (salsa verde) for dinner last night, and I used some of the leftovers to make two fish tacos for breakfast, with salsa taquera. A third tortilla got a slice of muenster cheese and some salsa taquera, and 30 seconds in the microwave melted the cheese -- a quick, simple quesadilla.


One of the hottest sauces we use  is Sriracha Hot Chili Sauce (the one with the green cap, made in California). You see this sauce on tables at Vietnamese restaurants, including Saigon R in Englewood, but it's really hot, so using too much can ruin your pho. My 13-year-old son loves this sauce on sandwiches.


My favorite all-around sauce is Valentina salsa picante -- thicker, smokier and not as hot as Tabasco-brand sauce and considerably cheaper (second from right in photo above). I buy Valentina in the 34-ounce bottle and use it liberally on eggs, omelets and Jamaican ackee and saltfish. In a pinch, you can use Valentina on your tacos.


H Mart in Little Ferry and other Korean supermarkets carry a dizzying array of hot pepper paste -- the dipping sauce for barbecue or dumplings. They are both spicy and sweet. I usually select one based on a lower price.


Another alternative to Tabasco is Grace-brand hot pepper sauce from Jamaica, marked "very hot," which uses Scotch bonnet or capsicum peppers. A far milder Grace sauce is Fish & Meat Sauce, made with tomato paste, mango puree, cane sugar and cane vinegar.


Mexican and Jamaican sauces are available at Hackensack Market on Passaic Street. ShoRite also carries some Mexican sauces.

A delicious lunch at Rosa Mexicano

Image by Rowan Peter via Flickr
A rice field.

By VICTOR E. SASSON
EDITOR

We skipped breakfast this morning to attend a free cooking demonstration at Rosa Mexicano Restaurant in Hackensack, then stayed for a wonderful lunch of freshly made guacamole, fish tacos and jumbo shrimp in a roasted-tomato peanut sauce with green-chili rice.

Coffee and juice were available, but the complimentary breakfast we enjoyed in the past has been eliminated. 

With pottery, textiles, sconces and other decorative touches, Rosa Mexicano remains one of the most beautiful restaurants in North Jersey, and virtually all the food is made from scratch -- paying homage to native, Spanish and French culinary influences.

Two chefs, David Suarez and Dennis Lake, showed their audience of more than 30 how to prepare the labor-intensive roasted-tomato peanut sauce, green chile rice, pork picadillo, homemade marshmallows and other dishes. 

At the end of the "Real Men Cook Mexican" demonstration, we were starving.

Me, my wife and 12-year-old son shared the chunky guacamole ($10) a waiter made at our table, spooning some into thin, warm, homemade corn tortillas, some of the best I have ever tasted, and adding red or green salsa. 

A nice hunk of beautifully roasted Chilean sea bass ($12.75) followed,  served with more tortillas to make tacos, plus salsa and three side dishes -- rice, beans with pumpkin seeds and creamed corn.

We also shared an entree of those jumbo shrimp ($19), stacked in a pool of roasted-tomato peanut sauce and served with a mound of rice, made with mustard greens, scallions, spinach and cilantro. 

Unfortunately, the spicy sauce we tasted during the demo was toned down for the restaurant service.

Rosa Mexicano Restaurant, 390 Hackensack Ave., 
in The Shops at Riverside, Hackensack; 201-489-9100.
www.rosamexicano.com