He made scratch cheese, chorizo, and moles – a formidable Rolodex of Mexican recipes. His salsa verde was a staple. Assimilation wasn't a priority for their parents, both of whom immigrated to the states from Michoacan, Mexico, in the '70s, which left Mendoza Ramos between cultures and without an example of what their own Mexican American identity might mean.
In the way that food is so adept at carrying complicated histories, making their father's salsa holds a similar place: adjusting pieces of the past to fit the present. Over hundreds of batches, they've molded the family heirloom to serve their needs. Though the recipe has become instinct, Mendoza Ramos was nice enough to share a good starting point.
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