5 | Hot sauce. Esparza says Tapatío is the best: “The body is thicker than the other sauces.” By the looks of how it dominates the shelves
here, few people would disagree.
Use it: Pour on everything.
6 | Salsa verde. Canned green salsa is a good shortcut to avoid peeling and roasting tomatillos.
Use it: Esparza livens up canned salsa (Embasa brand, for the thick texture) with puréed chipotles in adobo and a few dashes of Tapatío.
7 | Cajeta. This caramel sauce is akin to dulce de leche. Esparza loves the full, tangy flavor of Coronado brand, made from goat’s milk. For a milder flavor, look for one from cow’s milk.
Use it: Top Cajeta Ice Cream Sundaes, or simply spread on a saltine for a “to-die-for” salted caramel treat.