If I was forced to choose my favorite restaurant… it would be difficult. But I would probably have to say La Morenita.
Unless you were fortunate enough to grow up where I did, you have probably never heard of this place. If that’s the case I am very sorry, because it’s pretty much the best. La Morenita is a local family-owned Mexican restaurant and I’m convinced that they serve the most delicious Mexican food in the world. Which is probably a totally biased opinion since I’ve been eating there since I was born, but whatever.
From the second you sit down with a basket of burn-your-mouth-hot chips, amazing salsa, and cabbage dip in front of you, you’re basically destined to walking out of the restaurant later feeling like you’ve eaten enough to last a whole week. That’s not necessarily a bad thing per say, and it’s SO worth it.
The point of this whole post is to say:
1) Eat at La Morenita.
2) If you can’t eat there, make this dip at home.
It’s my best interpretation of the real thing. The measurements are super loose though, so add a little more jalapeño if you feel like it, or a little more salt if it needs it, etc. And if you have the time, homemade chips take it to another level… just sayin’.
1 small head green cabbage, finely chopped
1 roma tomato, finely diced
2-3 tablespoons pickled jalapeño, finely chopped
3-4 tablespoons juice from the pickled jalapeños
1/2 teaspoon of salt, plus more to taste
Combine everything in a bowl, adjusting measurements to taste. Allow it to sit for a few minutes for the flavors to meld, then serve with chips.