Taco salsas

Foodbuzz dinner

For the last two weeks this blog has become Taco Central. I’ve written about the fillings I used at my Taquiza and the secret to a tasty authentic taco. I also shared the mango guacamole recipe that I love so much. So in a nutshell, the three parts that make a delicious taco are: 1) a warm and soft corn tortilla (in most cases), 2) a perfectly cooked filling (usually meat) and 3) the crown of every good taco and most savory Mexican food: a good salsa.

Salsas are the blood of Mexican cuisine. They are what gives our dishes their distinctive flavors and spiciness. But not only in terms of heat. We have very mild salsas that don’t sacrifice any of the flavor, or color, that a salsa is supposed to add to a dish. No real Mexican would ever dare eat a taco without salsa (I learned this the hard way, LOL) And not just any salsa. The busiest and most successful taquerias in Mexico are the ones that prepare the best salsas. That is something they always kept in mind at my parents’ restaurant where fresh green and red salsa were made every day with ingredients of the highest quality. My dad personally picked every single case of tomatoes and tomatillos at the market.

For my taco party I made two salsas that I had never tried before, but wanted to make for the longest time, a three bean salsa and a pineapple pico de gallo. The three bean salsa paired perfectly with carne asada and the pinapple pico with the al pastor tacos. They are very simple to make and here I share with you the recipes:

Three bean salsa


  • 1 cup cooked pinto beans
  • 1 cup cooked red beans
  • 1 cup cooked black beans
  • 2 jalapeno peppers, seeded and minced
  • 1 small red onion, chopped
  • bunch of cilantro, chopped
  • 1 lime juiced or 2 TBSP vinegar
  • salt and pepper

Pineapple pico de gallo


  • 1 cup tomatoes, diced
  • 1 cup pineapple chunks
  • 2 jalapeno pepper, seeded minced
  • 1 small red onion, chopped
  • bunch of cilantro
  • 2 TBSP vinegar
  • salt and pepper

The how-to:

  • For both salsas mix all the ingredients in a large bowl and refrigerate for at least 2 hours before serving.

Pineapple pico de gallo

Β‘Buen provecho!

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  • Dude, I absolutely HAVE to make that pinapple salsa. I refuse to buy it in crazy expensive jars, so this is awesome. I’m thinking it’s time to have some pineapple tacos post-workout. Complex carb it up πŸ™‚

  • I always judge a new Mexican restaurant by their salsa.

    I am digging the variations! Oh yeah I prefer my salsa to be flavorful but I want to be sweating from the heat. Love chili peppers!

  • Both salsas sound delightful, especially the pineapple salsa is something I am looking forward to trying soon πŸ™‚

  • […] Three Bean Salsa (from What’s Cooking, Mexico?) […]

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