Jalapeno is one of the best known chilies in the world but also one of the most misunderstood. In Colombia, it appears often as a synonym for generic spicy, reduced to a bottle dressing or pizza topping. What you can do inside a well built salsa about a re cut is something completely different.
At 3 Soles Restaurant in Chia, the back of Jalapeno sauce is one of the strong re plates of the menu. A meeting place between Mexican cuisine and the Colombian product that’s worth understanding before applying.
What’s Jalapeno and why it matters in a salsa
Jalapeno is a green chili of Mexican origin, of the Capsicum annum variety with a moderate level of itching. What’s different about it isn’t just the heat: it’s its vegetable and slightly smoked taste profile when it’s cough or pitted with a freshness that other chilies have no.
Jalapeno is used as a fresh, scattering and roasted cuisine and as a basis for sauces. When a salsa from roasted jalapeno is built, the result is more complex than spicy: it has depth, character, something that transformed a cut of meat into a plate with its own identity.
That’s the difference between using jalapeno as a condiment and using it as a leading factor in a production.
The loin in jalapeno sauce at 3 Soles Restaurant
In 3 Soles the loin in jalapeno salsa appears in two forms that photos show with clarity.
The first is in rustic ceramic bowl: cuts of loin washed with a dark and intense salsa with caramelized onion and microgreens above. The salsa has that profound color that only gets achieved when the chili work well, and not when added at the end. It’s accompanied with white rice and fresh salad from the house.
The second presentation is on a flat plate: a pitted back with onion, fruit cubes, seasoned French fries and a red edible flower. Jawl seeds up. A more fresh and colorful version of the same concept with more elements on the plate and a presentation that talks about care to the details of Anthony Mora’s cuisine.
The two versions share the same core: a cut of res with character and a jalapeno sauce that does the bottom work without stealing the leading role of the flesh.
Why this plate’s a fusion that makes sense
The back in jalapeno sauce isn’t an invented plate to look different. It has a concrete logic: the Colombian beef with its quality and its tradition found a companion with an uncover with his pits.
Colombia has an established culture of flesh. Mexico has one of the most complex salsa traditions in the world. When these two things are found on a well-run plate, the result is a fusion that’s been understood from the first bite, and not one that we have to explain.
In 3 Soles that’s the spirit of the whole menu: do not mix by mixing but find the points where one kitchen complements the other naturally. To better understand that logic, in the article about What’s Latin American fusion cuisine There’s more context about how that menu’s built.
How to recognize a back in well-made jalapeno sauce
Not all jalapeno sauces are equal. Some indicators help to figure out if the plate’s been good:
The color of the sauce. A well-worked jalapeno sauce has a dark and profound color, with no bright green or artificial orange. The paddle’s Roast changes the color and concentrates the taste.
The itching. He’s been here but his master’s been. Jalapeno has a moderate itching that should feel as part of the taste, and not as the only taste.
The flesh. The back should be tender with a visible seal on the surface. If the meat’s dry or gumma, the technique failed before we reached the salsa.
The balance. The salsa should be with the flesh, and should be with them. A good back in jalapeno sauce has moments where each item can be distinguished.
If you have little time, ask for this.
For a complete 3 Soles re experience:
Input:
- Cause 3 Soles or tilapia ceviche to start fresh
Heavy plate:
- Loin in jalapeno sauce with rice and salad from the house
Drink:
- Cantarito or Margarita clánica (Mexican, goes with jalapeno)
- Red wine with a glass for those who prefer to tidal with meat
To close:
- Deconstructed frying: guayaba frying, frying and espresso reduction
Frequently Asked Questions
What’s Jalapeno?
It’s a green chili with moderate itching from Mexico. The taste profile is vegetable and slightly smoked when it’s been pitted. It’s one of the most widely used chilies in Mexican cuisine for sauces and marines.
Is the back of jalapeno sauce so hot?
He’s got moderate itching. Jalapeno isn’t an extremely hot chili: it brings hot and flavour without mastering the plate. It’s accessible to those who aren’t used to hot food.
What’s the use of the loin with 3 Soles jalapeno sauce?
With white rice and fresh salad from the house. The complete plate has a well-solved protein, carbohydrate and vegetable balance.
Where to try back in jalapeno sauce at Chia?
3 Soles restaurant has it on its menu inside the strong re plates. It’s at the Chia-Cota variant, 25-40 minutes from the north of Bogotá.
What did you have or what did you have with this plate?
A red wine with a half body or a classical Margarita works well. The acidity of the lemon at Margarita complements the itching of the jalapeno without competing with the flesh.
Do you have other re plates on the menu?
Yeah. Barria tacos, pitted loin, Grill 3 Soles and steak to horse are other options within the re section.
The back of jalapeno sauce is one of those plates that get better at trying them than reading about them. If you have a few questions before you come, write to us and we’ll be glad to have you.
