Chilorio’s Very Mexican

Many of the recipes for the salsas made fresh daily at Chilorio’s Very Mexican came from the mother of the Monterrey, Mexico-born founder of the concept, Diego Cortes. The recipes were tweaked by Chilorio’s executive chef Antonio Marquez, whom Cortes calls “one of the best chefs in Mexico.”

“The salsa bar is very important to our customers,” Cortes says. “We always have at least 10 different salsas in all degrees and tastes.”