Best Salsa - 2011
Working your way through the six salsas at Jarro Cafe is like taking a master class on the Scoville scale. The offerings range from eye-opening (the chunky oregano and chile-accented onion salsa) to sneaky-hot (the sweetened chile arbol paste) to volcanic (the bright green tomatillo-serrano slurry). Beneath the heat lurk complex flavor profiles, perfectly matched to the peerless Mexico City-style fare turned out by Memo Pinedo's kitchen. Not for nothing has this Spring Branch favorite already been written up this year in both The New York Times and Texas Monthly. It's also the perfect place to test the mettle of visiting guests who claim they like to eat spicy food.