Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Guacasalsa isn’t guacamole. And you won’t have to break the bank for a bag of avocados like some irresponsible millennial to make it, because it doesn’t contain avocados at all. Sometimes called salsa falsa (“fake sauce”), guacasalsa is one of Mexico’s greatest taco toppers and culinary slights of hand. Its super creamy and bright green appearance is giving avocado, but you won’t find any in the ingredient list. Instead, green (and spicy) serrano chiles are cooked down with aromatics, blended with blanched cilantro, and emulsified with oil to yield a thick and creamy salsa.It’s said to have been born out of necessity, created by taqueros for whom avocado was too expensive to purchase or simply unavailable, but it’s now gained popularity on its own merits. The texture and heat level is the perfect complement for meaty tacos like <a href="https://www.chefsteps.com/activities/tacos-al-pastor">tacos al pastor</a>, <a href="https://www.chefsteps.com/activities/classic-carnitas">carnitas</a>, or <a href="https://www.chefsteps.com/activities/tenderize-thin-steaks-before-grilling">carne asada</a>.