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

There are a million red salsas out there, but this Jalisco-style salsa roja is the one to beat. Charred tomatoes, roasted garlic, and toasted guajillo and árbol chiles combine to produce a beautiful brick-red condiment that’s got a lot of personality—heat from the árbol, fruitiness from the guajillo, sweetness and savoriness from the tomatoes (and a pinch of chicken bouillon powder for a little extra umami kick). Bold without being too loud, it’s super versatile: Use it as a dip, drizzle it over tacos, or simmer it with crisp fried tortilla chips for killer <a href="https://www.chefsteps.com/recipes/chilaquiles">chilaquiles</a>.

Salsa Roja