Food Fight: Battle Chips and Salsa

Categories: Food Fight

teos.jpg
Teo's.
For Battle Chips and Salsa, I decided to pit one of my local favorites, Teotihuacan Mexican Cafe on Airline, against mega-chain Pappasito's. In a city filled with great chips and salsa, let's see how these two stacked up.

Teotihuacan Mexican Café

From here on out, I'll be referring to this place as Teo's. Typing and saying the name of this restaurant is a pain in the ass. You know what's not a pain in the ass? Eating their delicious chips and salsa. As you can see, Teo's serves up both a red and green salsa--but first let's get to the chips. They're fresh, not greasy, and have an excellent crunch, with a perfect middle-of-the-road texture. The chips aren't too thick, but can hold up to dipping and transporting salsa from bowl to mouth. It's hard to imagine a better chip. The green salsa was served cold and was so well-seasoned. The tang from the tomatillos really shined through. It was cool, with a little tail end of spiciness from the jalapenos. The red salsa was served warm and had that smoky chipotle taste, and carried a higher heat content than its green partner.

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Pappasito's.
Pappasito's

Go ahead and say what you will about Pappasito's. There are a few things they do well, and the chips and salsa combo is one of them. The chips are famous for being so light and delicate. This is great for eating plain, but can cause problems when dipping. Chip fragments are generally left in the salsa. There are worse things in life, but still I'd have to label this a slight downfall. Pappasito's serves up a red and a green sauce--both, as you would expect, extremely mild. The warm, red salsa had a little more heat and was fairly soupy, and had a nice smokiness. I wanted more heat, but again quickly realized where I was sitting. The creamy, guacamole-based green salsa was laden with cilantro, but was lacking a citrusy element. It was still delicious, and I found myself adding it to my entrée.

The verdict

Both were excellent choices, but I'd go with Teo's. The chips were slightly better, and the heat from both the red and green salsas gave them the edge. The most impressive aspect however, was that tomatillo tanginess in the green salsa.

Next up, we're doing a food fight with ribs. Actually, think of this one as a brawl. That's right, the biggest, baddest battle yet. I'm organizing a rib crawl where 15 people will go to five barbeque joints and anoint a winner. We'll see who out of Gatlin's, Pierson & Company's, Burns, Pizzatola's, and Gabby's has the best ribs.




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10 comments
Ed T.
Ed T.

Kevin - you aren't including Rudy's in the rib brawl?

Wuwu
Wuwu

Shoot, go to TQLA and see what Chef Tommy is laying down on the table, two of the cities best new salsas!

thefifthtaster
thefifthtaster

I've always been partial to the green salsas with a creamy/avacadoy base. I am freaking addicted to the green salsa at Taqueria Arandas. I could eat that stuff 'til my taste buds go numb.

Ted Stickles
Ted Stickles

I've always thought the chips at Pappasito's taste faintly and smell strongly of soap. Am I the only one?

LennieAmbrose
LennieAmbrose

The one problem I have with Pappa's is that sometimes the chips taste like they used the oil one to many times and it is slightly burnt. Ever felt that way?

Mike_mcr
Mike_mcr

Please helpe me find out who has the best queso.

Kevin Shalin
Kevin Shalin

Rudy's was on the short list. I went to school at UTSA, near the original Rudy's. That one is great...all the others I've been to are less than impressive. Honestly, Lyndon's across the freeway would have made the list before Rudy's. But we can only go to five places...my arteries can't take much more in an afternoon.

Kevin Shalin
Kevin Shalin

I was so close to going to TQLA...just couldn't make it this time around...it's on the list. Thanks!

Kevin Shalin
Kevin Shalin

Haven't detected that yet, but my wife did feel they weren't using those fresh-made tortillas in her entree like they use when serving fajitas.

Ed T.
Ed T.

Waaay too subjective. For example, I happen to love the queso at Monterey (Little Mexico), El Patio (the old Felix queso), AND Larry's - three totally different types, which means I can't even agree with *myself*.

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