An emblem of conviviality
Having arrived in France twenty years ago, Carlos Moreno left his studies to become an independent chef. Since then, he has been committed to promoting authentic Mexican cuisine and its little-known art of hospitality, “beyond the street food clichés”. At Comer, his Parisian restaurant, he interprets the classics of his country with a contemporary perspective and an immense respect for French seasonality: “I like to replace bread with tortillas and encourage everyone’s autonomy with different sauces and pickles arranged on the table so that everyone can adjust their version of the dish according to their tastes. Like in a family in Mexico. Salsa macha is perfect for that.”
Crunchy gourmet
This iconic sauce of Mexican cuisine is traditionally made with oil infused with smoked chili pepper, crushed peanuts and a little garlic. The chef offers an infinitely more gourmet version, rich in sesame, pumpkin seeds, sunflower seeds and cranberries for a hint of acidity. The morita pepper infuses for several days, each fruit is roasted in a different way… The result is an irresistible and crunchy sauce that you could almost devour with a spoon.
The perfect match
“It brings out the best in any dish,” the chef rejoices. A ricotta tartine or any cheese, roasted vegetables, meat… “Even a fruit sorbet!” The most perfect pairing is also the most unexpected: chocolate, in the form of mousse or ice cream. “In my home state of Tabasco, cocoa was first cultivated in pre-Hispanic times and for centuries, before European recipes added sugar to the recipe, it was eaten with chili pepper. It’s an ancestral pairing!”
Salsa Macha, 190 g, €14.50. On sale at Comer x parís.méxico, 96, rue d’Hauteville, Paris-10e, and on Instagram @comer.parismexico