Salsa Macha is the nutty, do-anything condiment you didn’t know you needed. Made in Chicago by Chef Rishi, this thick, spicy, nut-laced oil hails from Veracruz and is seen widely now all over Mexico as a modern use of the ever evolving Mexican cuisine. (Spice up a Flank Steak with Macha!)
A CIA alum, Chef Rishi came to Chicago via Singapore and worked his way through the Frontera kitchens from an intern in 2014 to being a chef since 2016. He ran all of Rick Bayless private dining concepts along with traveling around the country and Mexico curating unique dinners . In 2018 he was presented the gift to conceptualize and open Bar Sotano in the heart of River North, Chicago. As the Chef de Cuisine of Bar Sótano, his cutting edge cuisine comes from his depth of knowledge in global flavours , deep rooted Mexican cooking knowledge and love for mezcal. Wining multiple praises from Chicago tribune food critic Phil Vettel and Eater Chicago as a Eater under 30 chef to watch out for.