44 MONTEREY COUNTY WEEKLY APRIL 3-9, 2025 www.montereycountynow.com Sauces offer an array of possibilities, from a dip to an enhancer or a mix that buries—purposely or otherwise—flavors that are already there. Essentials of Mexican and Mexican American households are chile guajillo adobo and salsa macha. Guajillo adobo is a smoky and tangy marinade with a hint of heat. It’s versatile, a must for traditional Mexican dishes, including barbacoa, al pastor tacos, seafood and more. Salsa macha is a spicy and chunky sauce with a smoky, nutty flavor. It’s a classic salsa in the state of Veracruz, made from dried arbol chiles fried in vegetable oil with garlic, peanuts and sesame seeds. Some versions also add charred corn tortilla. Like adobo, it has many uses. Bertha Valenzuela owns Chayito’s, a cottage food business in her Castroville home. She prepares family recipes, some from her home state Zacatecas. Chayito’s began during the pandemic when Valenzuela’s daycare was forced to go on hold. She started by making pickled jalapeños and salsas for her family, since traveling to Mexico was out of the question. Her family encouraged her to start the business, noting that her salsas were better than those brought from Mexico. Valenzuela’s oldest son helped her, calling farmers markets and obtaining the permits she needed to start a home kitchen business. Every Sunday and Monday, the Chayito’s booth is at the Marina and Pacific Grove farmers markets, respectively, stocked with Valenzuela’s adobos, mole, local honey and more. She says the most popular items are honey and adobo. The adobo has become a staple at her own family breakfasts. A blend of ground dried chiles, vinegar, oregano, garlic and salt, it is intended as a marinade (see recipe, below). Again, however, it is a versatile seasoning. Valenzuela adds it to over-easy or scrambled eggs. But her favorite is pairing the adobo with grapes. “It’s very tasty,” she insists. Valenzuela says her customers get equally creative with her sauces and adobos. “I tell them ‘come back and share your recipes with me,’” she adds. They respond by bringing photos and cooking stories. The lineup of sauces can change. Sometimes she might feature pipian, a green mole primarily made with pumpkin seeds that is traditional in central and southern Mexico. The pork dish asado de boda, or wedding roast, gains its flavor from a regional mole made with chiles, chocolate and orange juice. On her labels, Valenzuela refers to asado de boda seasoning simply as mole. Salsa macha becomes chile in oil. But both carry her flavor and tradition. Her asado de boda version comes in a powder presentation and it’s a mix of toasted rice, flour, orange peel, cocoa powder, red chiles and other spices. Valenzuela hopes to expand from farmers markets to have her sauces on the shelves of local stores. FIRST COURSE The cottage food business Chayito’s started when family members told Bertha Valenzuela that she should be selling her sauces. VINE DINING…Dine under the vines at Holman Ranch’s winemaker’s dinner on Saturday, April 5. Winemaker Greg Vita will bring the wining and Chef Hollie Jackson will bring the dining. Guests will share a seasonally-inspired, family-style meal paired with Holman’s estate-grown wines. $185 for club members, $205 for non-members. 60 Holman Road, Carmel Valley. 659-2640, holmanranch.com. TEN SPOT…Lepe Cellars is turning 10 years old and is throwing a party on Saturday, April 5 from noon-3pm, with VIP entry starting at 11am. Celebrate with their award-winning wines, Panchos Craft Pizza and live music. $40-$66. 3344 Paul Davis Drive, Marina. 5972029, lepecellars.com. MARINA DAY…Taste the culinary offerings of Marina at the Flavors of Marina event on Sunday, April 6 from 4-7pm. You’ll be able to taste a variety of dishes and drinks from local establishments and jive to live music at the Home2 Suites by Hilton at the Dunes. $50. 225 Tenth St., Marina. 649-4234, marinachamber.com. DOOR TO DOOR…Corral Wine Co. is moving its tasting room (roughly) three doors down into the cottage that was previously occupied by Albatross Ridge’s Carmel Valley location. This change of scenery will mean you can enjoy their impressive wines in a quaint cottage or on their cozy, firepit-equipped outdoor patio. 19 E. Carmel Valley Road, Carmel Valley. 298-7646, corralwine.com. BEST OF BOTH WORLDS…Pasta and bagels, my two main carb groups, are coming together in one place. The Bagel Corner and Pastability’s, two beloved Salinas restaurants, are teaming up and opening a new shared location in Marina. They still need to undergo renovations, but stay tuned. 3143 Del Monte Ave., Marina. pastabilitys.net. bagelcornerbistro.com. ALE’S WELL…English Ales has changed hands. The brewery will welcome its new owners on Friday, April 11. The Blackwell family, owners for the past 25 years, will be on hand, as well. 223 Reindollar Ave., Marina. englishalesbrewery.com. TIDE’S IN…Spring is here and that means the seasonal beachfront restaurant Tidewater—with its craft cocktails and firepits—is opening at Monterey Beach Hotel on Wednesday, April 9. 2600 Sand Dunes Dr., Monterey. 3943321, tidewatermontereybeach.com. By Jacqueline Weixel MORSELS eatanddrink@montereycountynow.com “Come back and share your recipes with me.” EAT + DRINK CELIA JIMÉNEZ Nice Spice Salsas and adobos are an easy way to bring more flavor to everyday dishes. By Celia Jiménez Baked marinated salmon 4 servings Ingredients 4 salmon filets 1 pound of asparagus Adobo to cover salmon Salt and black pepper to taste Preparation Marinate the salmon in the adobo for one hour. Preheat the oven to 400˚F. Sprinkle oil on a baking sheet. Place the salmon in the middle and the asparagus on the sides. Drizzle the asparagus with a little oil and adobo, sprinkle salmon and asparagus with salt and pepper. Cook for 15-20 minutes or until the top layer of the salmon is opaque. Broil for additional 2-3 minutes for more golden-brown color. Serve the salmon and asparagus with a side of quinoa or rice.
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