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Dear Mama's:
I was watching the Keith Famie's Adventures show on Mon. Feb 25,02 and this episode featured your restaurant. I was really impressed with your salsa's! I did not get a chance to write down your recipe ideas when you were giving them. I would really like to make some of your fabulous tastes, but have no recollection of the ingredients or instructions. Would you be so kind as to email some of your famous tastes? I would try them in person, but I live in Michigan and it is impossible for me to. However, when we plan a vacation to your fabulous world, we will be sure to visit your wonderful establishment. Thank You for your kindness.
Heather Stuhr

Helen,
I have added your name to my Newsletter mailing list, but in the meantime you can go to my web site (www.felixcaboxanlucas.com) and click on the recipe section. You'll find lots of recipes and while you're there you can check out the 'Newsletter Archive' for back issues of the Newsletter.
sss

________

Felix'
Do you have a book that one can purchase on your salsa recipes?
Sincerely,
Jamie Munal

Jamie,
Nope, I don't have a cook-book, but if any of you out there know a cook-book publisher I can ready a list of demands and start negotiating. In the meantime you'll just have to settle for free recipes off the web site.
sss

________

Spencer
I just wanted to drop you a quick note telling you how fabulous your recipe for Carnitas is. My family was really impressed..... Keep sharing all those wonderful recipes.... I can't wait to try more of them. Thanks again,
Cathy

Cathy,
Glad you enjoyed them. For any other readers the recipe for 'Carnitas' is posted on the Felix' web site.
sss

________

Spencer,
Thanks so much for the newsletter. My wife and I visited CSL for the second time during this past Christmas. We're world travelers, but there is absolutely no place like CSL. It's fun, it's friendly, and with great food and drinks such as those we enjoyed at Felix's, it's unbeatable. Similar to Scwhartzenegger's now famous saying: We'll be back! And let the word go out: 'THERE'S NO PLACE LIKE MEXICO FOR CHRISTMAS'. Sincerely, Fred & Sally Kuykendall Gold Canyon, Arizona


	Salsa Newsletter for March, 2002 Issue 10 Today's Salsas Salsa Verde #2 This might be a first - it looks like the March Newsletter is actually going out in March. I guess the drugs are kicking in. In this issue I'm gonna give you another Green Salsa. It uses exactly the same ingredients as the last two salsas, but it turns out very, very different. I'm also gonna give you a couple of recipes for Jalapeno chiles. For those of you who don't know who I am, my name is Spencer Moore and I'm the chef owner of a couple of restaurants in Cabo San Lucas, Mexico. Mama's Royal Cafe is an upscale breakfast restaurant thought by many, myself included, to be the best breakfast place in the whole country. My other restaurant is Felix' - a dinner place specializing in original recipes and regional specialties not often found in restaurants. We also claim to have the world's largest salsa bar, with between 25 and 40 salsas on any given day. You can check out the menus at the web sites (www.mamascabosanlucas.com and www.felixcabosanlucas.com). After my TV appearance last February I was more than a little surprised at how many letters I received from viewers. Considering the fact that they didn't give either my e-mail address or my web site those folks had to do some searching to even find me. Lot's of questions about Salsas and requests for recipes some wanting to buy my cook-book. If I get many more requests I might have to write one. I finally figured out why those self proclaimed food gurus always do such weird recipes using such exotic and expensive ingredients. Hell, I'm just like the rest of you, I watch them making things like Fresh baby Arugula stuffed with Pheasant poached in a reduction of veal stock and drizzled with 300 dollar a bottle virgin truffle oil, and think to myself..... "Wow, I wish I could do that". Then, every little once in a while, they will make something that I actually know something about. Guess what? They're not really very good. If they do a recipe for something that my Mom made, it's never as good as hers - and I bet when they make something that you're familiar with, it's not as good as yours. I finally realized that they don't really know very much about how real people cook or, for that matter, eat. And they don't know shit about Salsas or Mexican food either.



Return to top Dear Mama's: I was watching the Keith Famie's Adventures show on Mon. Feb 25,02 and this episode featured your restaurant. I was really impressed with your salsa's! I did not get a chance to write down your recipe ideas when you were giving them. I would really like to make some of your fabulous tastes, but have no recollection of the ingredients or instructions. Would you be so kind as to email some of your famous tastes? I would try them in person, but I live in Michigan and it is impossible for me to. However, when we plan a vacation to your fabulous world, we will be sure to visit your wonderful establishment. Thank You for your kindness. Heather Stuhr Helen, I have added your name to my Newsletter mailing list, but in the meantime you can go to my web site (www.felixcaboxanlucas.com) and click on the recipe section. You'll find lots of recipes and while you're there you can check out the 'Newsletter Archive' for back issues of the Newsletter. sss ________ Felix' Do you have a book that one can purchase on your salsa recipes? Sincerely, Jamie Munal Jamie, Nope, I don't have a cook-book, but if any of you out there know a cook-book publisher I can ready a list of demands and start negotiating. In the meantime you'll just have to settle for free recipes off the web site. sss ________ Spencer I just wanted to drop you a quick note telling you how fabulous your recipe for Carnitas is. My family was really impressed..... Keep sharing all those wonderful recipes.... I can't wait to try more of them. Thanks again, Cathy Cathy, Glad you enjoyed them. For any other readers the recipe for 'Carnitas' is posted on the Felix' web site. sss ________ Spencer, Thanks so much for the newsletter. My wife and I visited CSL for the second time during this past Christmas. We're world travelers, but there is absolutely no place like CSL. It's fun, it's friendly, and with great food and drinks such as those we enjoyed at Felix's, it's unbeatable. Similar to Scwhartzenegger's now famous saying: We'll be back! And let the word go out: 'THERE'S NO PLACE LIKE MEXICO FOR CHRISTMAS'. Sincerely, Fred & Sally Kuykendall Gold Canyon, Arizona
*Return to Top* This is a combination of a cooked and a fresh salsa. It's one I always eat with Carnitas and itÕs one of the ones that I like to make real hot. 12 or so tomatillos Remove the husks and rinse them and cut them into quarters. Now, some of self-proclaimed geniuses will tell you to use only the most yellow of the tomatillos - others say only use the brightest green ones - pay them no mind. It makes no difference! I use the hardest, brightest green to purple ones because I like the lemony tartness. Others like a mellower sauce and use the yellowish ones. Either way you're gonna have a great salsa. 1 medium onion Peel and chopped pretty fine. Once again some of these foodies will insist you use no more than 1 teaspoon of finally chopped Maui onion - pay them no mind. You can use less onion or more onion or red, yellow, white or purple onions for all I care. 2 cloves of garlic Or 1.... or 17.... or none, chopped - it don't matter. Hell, you know how much Garlic you like. fresh chiles I like to use Jalapeno chiles because I like the taste..... but the damn Jalapenos have been running really mild. So you might want to substitute Serranos. I'd use 3 or 4 Jalapenos for a medium Salsa..... I use a lot more but I like this particular salsa real hot. Take the stems off the Chiles and chop them pretty fine. If your hands are especially tender you might want to wear rubber kitchen gloves for this step. cilantro Once again you're on your own. I don't know if you like cilantro or not. I like it a lot and use about a half a bunch. If you realy hate cilantro chop some green onions or parsley - the fresh herbs look real pretty and add a nice fresh taste. Let's do it!!! This one is so easy I'm almost embarrassed when someone compliments me on the 'Great Salsa'. Put the tomatillos in a pan and cover them with water..... no you do not have to use fresh mountain spring water hand carried in an antique oaken bucket from a secret spring high up in Wolf Creek Pass..... tap water will do. Simmer the tomatillos 'til they turn olive drab in color and are all mushy. Let them cool. Put them through the blender. Dump them into a bowl and add the chopped onion, the chiles and maybe a little bit of salt. You're done!! Except for the cilantro or green onions. I only add the cilantro to as much of the salsa as I plan on using right away. This salsa will hold for at least a few days - maybe a week - in the fridge. It's best to add the cilantro each time you use the salsa because cilantro tends to get ugly and lose it's flavor in the fridge.