What You Can Tell About A Mexican Restaurant By Its Chips And Salsa

That nagging sentiment of "don't fill up on chips before the entrée" may linger in the back of the mind, but the bowl of chips and salsa at a Mexican restaurant is often irresistible. In addition to being tempting, that first bite can also be quite telling about the restaurant, its chef, and your upcoming entrées. As one chef told Insider, that simple appetizer should not be viewed as disposable.

For Chef Nick Bajal of Asadito in Chicago, Illinois, chips and salsa are always part of his order. He looks for freshly prepared salsas and housemade chips instead of store-bought salsas and pre-made chips put in a bowl. Although some guests might overlook the appetizer, Bajal believes that it is a representation of the kitchen's effort.

When the basics are elevated, the expectation for the rest of the meal is higher. Housemade salsa can still be simple, but fresh ingredients are more flavorful. There is a big difference between a warm, freshly made tortilla chip and a stale chip that is just for shoveling salsa. It might not be a huge money-maker or an intricate dish, but it sets the stage for the food experience. So, it could prove best to place an order for the table before selecting an entrée. Sometimes, it will be the difference between asking for the house specialty or the check.

A restaurant can set itself apart from others by offering a great tasting housemade salsa. Between using fresh ingredients and highlighting certain spices, a simple dish can become a standout on the table. More importantly, it can be the first bite that sets the tone for the whole meal.

At Asadito in Chicago, for instance, the restaurant puts the "house made" designation on its menu items. Whether guests choose the salsa roja or salsa verde, it is clear that the food is not coming from a jar. Although the recipes are not revealed, the chef drives the dining experience and flavor journey by specifically choosing particular ingredients.

While there are various salsa recipes, the ingredients and their preparation drive the flavor. For example, a salsa roja is simple, basically tomatoes, jalapeño, onion, and garlic, but it can have nuance. Charring the jalapeño can bring a smoky quality, and changing the pepper can amplify the spice.

Regarding salsa verde, that recipe gets its brightness from tomatillos. When used raw, the slight tartness makes the salsa zesty. Combined with jalapeños, onions, and garlic, the salsa turns a simple chicken dish into a vibrant bite. For restaurants that want to create a total flavor-story from start to finish, housemade salsa should be front and center on the table. After all, dining out should not taste the same as just opening another jar.

For many people, tortilla chips come from a bag. However, folks can still appreciate that there is a difference in flavor between housemade tortilla chips and the packaged variety. When presented with a bowl of freshly made chips at a restaurant, diners often appreciate the effort.

The crisp texture with a sprinkling of salt or seasoning is the flavorful vehicle needed to scoop salsa (or just be enjoyed on its own). Housemade chips are often thicker, which can hold salsas and dips better. It might not be a guarantee that salsa will not get spilled on a shirt, but the overall eating experience can prove more enjoyable.

There can be some simplicity in just pouring tortilla chips from a bag, but actually making them from scratch can be cost-effective and avoid food waste. Turning leftover tortillas into chips simply involves a few cuts and a dip in a frier; using one ingredient in multiple ways, like this, can help streamline food purchases. Also, pre-made food items are sometimes more costly than options that require a little more effort, so restaurants can save on costs this way.

The answer to whether or not making tortilla chips is worth the effort is not a one-size-fits-all solution. When flavor, freshness, and overall dining experience matter, housemade tortilla chips could bring guests back for another serving later on.