Imagine Adam without Eve, David without Goliath, or Samson himself without his Delilah, because that's how necessary this extraordinary combination is. My taco goes with salsa please! Among so many variants that a taco offers you, there is also a number of sauces that you will love to try, and even eat them alone. Sauces are that necessary complement, that kind of ecstasy when tasting and eating your tacos, they are colorful, fun, explosive, spicy, sweet, sour, bittersweet and delicious. But do all the sauces go with all the meats or all the stews in one taco? I could say yes, but that will be something that you should discover, in SEAVIEW MAGAZINE as good hosts, we will give you some recommendations so that you have such exquisite experiences when eating a delicious taco.

GUACAMOLE: It is our international sauce because it is very versatile when it comes to making it and it goes with practically all stews and all meats and even fish and seafood.

PICO DE GALLO SAUCE: this sauce is one of the most basic and representative of our cuisine, one of the most used because its flavor and colors are imprinted on our beautiful Mexico, composed of the green of the coriander, the white of the onion and the red of the delicious tomato.

RAW GREEN SAUCE: excellent in steak tacos, head taquitos, enchiladas and chilaquiles

SAUCE WITH CHILE MORITA: ideal with cecina, longaniza, pork rinds, steak, or marinated tacos.

CHILE DE ÁRBOL SAUCE: in tacos with “al pastor” type pork they are the ideal complementl

PINEAPPLE SAUCE WITH HABANERO: perfect for seafood and fish as well as the perfect match with pork in stews such as “al pastor”, “cochinita pibil.

We could write complete encyclopedias about the variants of sauces that our gastronomy has, however we gave you only some of the most basic ones. As you cannot miss out on trying or experimenting with making your own sauce, we will give you the recipe for one of the best, versatile and most exquisite sauces that you can try, let's go to the kitchen then.

SALSA DE RAJAS POBLANAS You will need to: - 5 poblano peppers (also known as chili to fill). -5 large tomatoes -1 large garlic clove (minced) -1 white onion (cut into julienne) -Chicken consommé to taste ELABORATION: The poblano peppers should be put on the grill of your stove until the skin, barely visible, burns to be able to peel it. Do not worry if you start to see it a little burned, it is normal, because that is the traditional way of doing it, so it takes a delicious smoked flavor. You should take care that the consistency of the chili does not become watery, it should be in the middle, but with a burnt peel, with an approximate time of 5 minutes in which you must move them and turn them so that they all take the proper consistency. When they are all ready, put them in a plastic bag and close it, check that the bag does not have holes, this is done so that the chili sweats and that burned peel can easily come off. They will be left for 10 minutes, then you take them out of the bag and with your fingertips or a spoon you remove that part of the skin, with the knife remove the upper part that is where the seeds grow and you will leave only the green part, cut it in medium strips. Remove the skin from the tomatoes very carefully. Cut it into 6 parts, fry them in a little oil and add garlic and onion, leave them for approximately 10 minutes or as long as you consider that they have already been cooked, with the help of a masher, crush all these ingredients until they are properly integrated. Add the chilies already split, stir and add the chicken consommé to your liking, go adding it little by little until you consider that it is at its point. Leave on the heat for a maximum of 5 more minutes and voila, you have a delicious poblano rajas sauce. This sauce can be used in any taco, you can even bathe any type of meat or fish with it, use it as a daily sauce for all your stews and believe me that your family and guests will love it.