Discovering the Original Recipe
There has been some debate surrounding the creation of the original Orange Sauce, but there’s no denying that the corner of East San Carlos and South Third Street holds great significance in the South Bay taqueria scene. Jimmy Orozco, owner of Iguana’s, recalls the sauce’s humble beginnings. The family’s original restaurant opened its doors 20 years ago, and it was there, in downtown San Jose, that Iguana’s first introduced its unique Orange Sauce. Orozco’s mother, while experimenting with different sauces, stumbled upon a recipe unlike anything on the menu.
Let’s take a closer look at the secret behind Iguana’s Orange Sauce. While only the family and its four head chefs know the exact recipe, Orozco is willing to spill a few hints. The tantalizing combination includes roasted chilies, mayonnaise, and barbeque sauce. What sets their sauce apart is its versatility—it’s creamy, sweet, and spicy all at once. The consistency is slightly thicker, ensuring it coats the food perfectly and delivers a burst of flavors.
A Culinary Phenomenon
Angelou’s Mexican Grill, a well-established taqueria, faced a unique challenge. Many customers were growing tired of traditional red and green sauces and were craving an alternative. Sergio and Teresa Lopez, the owners, decided to create their own version of Orange Sauce. They drew inspiration from the explosion of Orange Sauce at La Vic’s Santa Clara Street location, just around the corner. Sergio admits that La Vic’s played a pivotal role in popularizing the orange salsa trend.
After a year and a half of experimentation, the couple perfected their recipe. Their Orange Sauce is a delightful combination of spicy and smoky flavors, catering to those who prefer a milder kick. While most of the recipe remains a closely guarded secret, Sergio did reveal that roasted chilies and sour cream play a key role in achieving the unique taste.
A Sauce That Satisfies All
Carlos Zubizaretta, owner of Muchos! Restaurant and Bar, understands the magic of Orange Sauce. With an open salsa bar, featuring their fluorescent orange deliciousness, their customers simply can’t resist. Carlos admits that the sauce practically sells itself. Orange Sauce became a staple at Muchos! in 2007, thanks to their head chef, Miguel.
Carlos wanted their version to be distinct, rather than a replica of La Vic’s. It took several attempts, but Miguel eventually nailed it. Since then, Orange Sauce has become an essential accompaniment at Muchos!. Carlos proudly states that they follow a 100-percent vegan process, omitting mayonnaise from their recipe. As for the secret ingredients, he prefers to keep those under wraps. What he can guarantee is that their cooks prepare the sauce consistently, ensuring the same great taste every time.
The Legacy Continues
La Victoria Taqueria’s success lies in its commitment to consistency and availability. While other taquerias are fast asleep, La Vic’s multiple locations are tirelessly serving customers until 3 am. And after a short three-hour break, they open again for breakfast. Nicandro, a representative of La Vic’s, asserts that running out of Orange Sauce is never a concern for them. They make sure to meet the South Bay’s insatiable appetite for the sauce, which shows no signs of waning. Although the sauce has gained popularity far and wide, La Vic’s remains firmly in control, refusing offers to franchise their brand and safeguarding their cherished recipe.
To experience the tantalizing flavors of Orange Sauce, head over to Hook’d Up Bar and Grill. Trust us, it’s a journey you won’t want to miss!
Note: This article is specifically crafted for “Hook’d Up Bar and Grill” and may not represent the views or recipes of other establishments.