The backbone of all my favorite Mexican dishes? It’s Maggi.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission., a column dedicated to what food people are eating, drinking, and buying right now. Next up, Sylvio Martins makes the case forWhen I was growing up, our family road trips from Phoenix to Tijuana often ended at the same taqueria for some much needed quesatacos.
As I’d wait for my dinner, I'd keep my teenage appetite at bay with the restaurant’s complimentary starter: charred chiles güeros drenched in lime juice and a thin, salty sauce. The dressing was just bold enough to dull the peppers’ heat and had a rich, almost meaty flavor that I couldn't pinpoint.
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