photo RSMAtnWebAdRed13.jpg

En la Cocina… Sabores y Salsas Bistro

By Jade Arroyo

Salsas y Sabores Bistro serves up enticing dishes with a wonderful and delicate mix of flavors, fruit of the creativity and intuition of María Auxilio Trujillo. Her restaurant had been a well-kept secret of local foodies, but its popularity is growing steadily. Her own roots show a mix of influences and love of good eating. Her grandmother was French, and in her childhood she learned the secrets of traditional cooking and good taste. Her father is of Moorish descent, and her upbringing is completely Mexican. Her cooking style is free and creative—even a little emotional—fusing different styles and combinations. The menu is constantly changing and varied: every day brings something new. María Auxilio says that most of the time she doesn’t know what she is going to make the next day. She figures it out with questions such as “What do I have in the fridge?” or “What is the grocer offering me?” The outcome is always fortunate.

However, she does follow a couple of guidelines. The meal includes salad, soup, one of two entrees, chicken or vegetarian, and dessert. Every Thursday, there is fish. Starting with those two premises, the possibilities are infinite. The kitchen only uses local and regional ingredients, and there are gluten-free options. The following recipe is a classic Mexican dish with a twist: vegetarian enchiladas.

Sabores y Salsa is located at Salida a Celaya 71a and is open from 1pm to 6pm, closed Tuesdays. Catering is available, too (up to 30 people). You can call 185-8979 or visit the Salsas y Sabores Facebook page.

Vegetarian green enchiladas
(6 servings)

1 kg tomatillos
1 bunch of cilantro
2 cloves of garlic
Salt and pepper
2 cups of cream
18 tortillas (three per person)


3 cups of grated zucchini
3 cups of grated manchego cheese


Boil the tomatillos in a little water (half a cup) for 15 minutes until they are soft. Blend with cilantro and garlic. In a pan or pot heat up some oil, pour in the sauce, and cook for 15 minutes on a low flame. Let the sauce set a few minutes and add the cream, blending gently. In a hot pan with oil, lightly fry the tortillas on both sides (this will add flavor) and roll them up around a little of the grated zucchini and cheese. Put them in an oven-safe dish and bathe them with the sauce. Bake for one and a half minutes in a microwave or for 10 minutes at 250° F in a traditional, preheated oven. Withdraw the enchiladas from the oven, sprinkle with more cheese, and return them to the oven for 10 more minutes, or two minutes in the microwave. Serve with steamed vegetables and white rice.


Comments are closed

 photo RSMAtnWebAdRed13.jpg
 photo RSMAtnWebAdRed13.jpg

Photo Gallery

 photo RSMAtnWebAdRed13.jpg
Log in | Designed by Gabfire themes All original content on these pages is fingerprinted and certified by Digiprove