Recipe for Nayarit red sauce (from Marisco's El Veneno)?

Hi, I'm looking for a recipe for Marisco's El Veneno's house red sauce. It's usually served with their crab, langostines, and other seafood dishes. It's basically made of crack and I want to make it at home so I can eat more seafood (and enjoy it). Does anyone have a recipe for this or something similar?

Also, if you have other good sauces for seafood, I'm all ears. Thanks!

a combination of salsa huichol and butter would probably be a decent start

As much as it pains me, I'd say margarine over butter is more like what you'd find. Agreed the sauce is good; I've been enjoying Mariscos La Costa in Central just south of Central Gyros lately.

Octarine wrote:As much as it pains me, I'd say margarine over butter is more like what you'd find. Agreed the sauce is good; I've been enjoying Mariscos La Costa in Central just south of Central Gyros lately.

you're probably right

Octarine wrote:I've been enjoying Mariscos La Costa in Central just south of Central Gyros lately.

I've been wondering about this place, particularly since they deliver to my house. How is it?

So everyone's in agreement that salsa huichol + margerine is the way to go? I would imagine the deep flavors in Nayarit sauce would require a much more complicated recipe.

Kramerica wrote:So everyone's in agreement that salsa huichol + margerine is the way to go? I would imagine the deep flavors in Nayarit sauce would require a much more complicated recipe.

I have a published article hitting news stands early next month including a recipe on this very topic.

So, I won't spoil the exact recipe here, but your hunch that there's a little bit more going on than fat + hot sauce is correct, though its not exactly rocket science. Lime juice and Maggi (or soy) sauce are in the mix as well as a dash of a chile-and-lime-based seasoning powder such as Tajín.

Jefe wrote:

Kramerica wrote:So everyone's in agreement that salsa huichol + margerine is the way to go? I would imagine the deep flavors in Nayarit sauce would require a much more complicated recipe.

I have a published article hitting news stands early next month including a recipe on this very topic.

So, I won't spoil the exact recipe here, but your hunch that there's a little bit more going on than fat + hot sauce is correct, though its not exactly rocket science. Lime juice and Maggi (or soy) sauce are in the mix as well as a dash of a chile-and-lime-based seasoning powder such as Tajín.

Excellent! Is there any way you can forward that recipe to me when published (or before)? I won't spoil it for anyone.

....highlighted by an off-the-menu special of shrimp quesadillas on superb hand-patted tortillas with the house "Palapa sauce," which I reckon involves a lot of butter, Maggi, and Huichol and will be familiar to anyone who's dined at Veneno.

That's what I guessed in the old thread below. I think that's pretty much it. There's a LOT of umami in Maggi+hot sauce and butter: Mexican Seafooders

JeffB wrote:

....highlighted by an off-the-menu special of shrimp quesadillas on superb hand-patted tortillas with the house "Palapa sauce," which I reckon involves a lot of butter, Maggi, and Huichol and will be familiar to anyone who's dined at Veneno.

That's what I guessed in the old thread below. I think that's pretty much it. There's a LOT of umami in Maggi+hot sauce and butter: Mexican Seafooders

Sure tastes like it. Hot sauce plus butter / margarine just equals hot wings sauce, IMO. I'll keep researching.

If this thread is still live, I am wondering if the new bon app recipe (btw thank you thank you!) is for the redder, hotter sauce or the browner, not-spicy sauce (served on the prawns that are halved lengthwise served en estilo nayarit)? I suspect the former, and I am looking for the latter. Definitely has onions and garlic, and maybe shrimp paste? I asked what was in it once and the toupeed chef told us "butter, garlic, and magic". I miss Chicago's food scene so. much.

nckacy wrote:If this thread is still live, I am wondering if the new bon app recipe (btw thank you thank you!) is for the redder, hotter sauce or the browner, not-spicy sauce (served on the prawns that are halved lengthwise served en estilo nayarit)? I suspect the former, and I am looking for the latter. Definitely has onions and garlic, and maybe shrimp paste? I asked what was in it once and the toupeed chef told us "butter, garlic, and magic". I miss Chicago's food scene so. much.

Yes, the BA recipe is for the hotter salsa Huichol.
And perhaps that "magic" is actually Maggi (sauce).

So I bought a bottle of Huichol sauce, in order to make the seafood salsa... but now, of course, I realize that I don't have (access to) the Bon Appetite recipe. Duh.

I understand it will require certain amounts of sauce, margerine and Maggi. Any thoughts about proportions and/or other required ingredients?

Geo

Geo wrote:So I bought a bottle of Huichol sauce, in order to make the seafood salsa... but now, of course, I realize that I don't have (access to) the Bon Appetite recipe. Duh.

I understand it will require certain amounts of sauce, margerine and Maggi. Any thoughts about proportions and/or other required ingredients?

Geo

Recipe

Perfect! Tnx so much, Matt!

Geo

Soooo I tried making a version tonight and it isn't exactly the same as what I had at the restaurant but it was DELICIOUS. I actually think I like it better than what I had at Veneno and I can control the heat and sodium this way.. Here's what I did and it yielded about 2 cups of "sauce"...

I used...

1/2 cup Vidalia (sweet onions)
1 Roma Tomato
4 Oz tomato sauce
2 garlic cloves
2 Knorr Chicken Bullion Cubes
1 package of Goyo Sazon'
1/4 cup margerine
1 small package of dried chile de Arbol
1 small package of dried Chile de Guajillo

In one pot I put 2.5 cups of water and set it to medium high/high heat to boil. I added the sliced sweet onions to it, the chicken cubes, garlic cloves smashed with the flat side of a knife, and the roma tomato sliced thin. I let this boil covered until the tomato completely disappeared then put the temp down to medium to simmer.

In another pot I put about 6 chile de arbol and about 4 Guajillos and a few cups of water (just enough so the peppers are floating). I guess you could use the powdered versions of the peppers and just add that to the broth in the first pot above but I like doing it this way. If you like things spicy use more peppers and leave the seeds in. I took out most of the seeds and took the stems off of course and it still had good kick after it was all done. I let those boil until soft, about 6 minutes. Then I use tongs and take them out of the pot and put the peppers into a blender. I add about 1 cup of broth from the first pot to the blender and let it blend until its a pepper smoothie. I then strain the mixture into a measuring cup and pour the strained pepper liquid into the first pot. I let that simmer on medium for a few minutes and its ready to pour over your crab or shrimp or just put it in a side cup and dip your crab into it. It's pretty darn tasty. You could also make this recipe in a bigger batch and put whatever in it as a stew.

Let me know what you all think if you try it!