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Salsa negra

El Barco 1035 N. Ashland Ave.; 773-486-6850 Served with: Tostada rounds on each table. But try it with ... Seafood, including the whole red snapper. Takeaway: $5 for a 6-ounce container. This Veracruz-style salsa comes to the table warm with a basket of crisp tostada rounds and two other sauces (verde and naranja). Deep, sweet and smoky, it trails off with a slow burn. Don't even think about asking staffers for a recipe. It's like a state secret. Still, we guess that it may contain chipotle chiles, molasses and brown sugar, among other ingredients.Bonnie Trafelet, Chicago Tribune