When you dine at Picos, each table is served a red tomato-based salsa and a green, spicier tomatillo salsa, and while the green is excellent, it’s the red that sets the bar. Chunky, yet smashed through so that it has an almost whipped, fluffy consistency, the roasted tomato salsa is made fresh daily from a tried and true family recipe. Smokey and well seasoned, with a rich tomato flavor, it’s a study in salsa perfection — thick enough that you can scoop up small mounds on each chip with the barest minimum of drip — and utterly addictive.
This article appears in 2017 Best of Houston.