Does anyone have any idea what is the secret ingredient(s) in the salsa at Papalote? (Mexican place at 24th and Valencia)
I can't get enough of their salsa: it is pureed, and it tastes a bit richer than other salsas, and maybe there is a hint of smokiness to it.
When I asked the super-friendly guy behind the counter what was in their salsa, he uncharacteristically fell silent.
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