Fresh corn tortillas are lightly fried and dipped in a silky green salsa made from tomatillos, jalapeños, cilantro, and onions. They're topped with black beans, queso fresco, and a generous dollop of Mexican crema. The focus is on the freshness of the salsa and the quality of each ingredient.
Tips from diners
Come early (before 10 AM) for the best selection. The salsa changes daily based on what came in from the market.
A tlacoyo is like a thick corn tortilla stuffed with a filling—this one uses delicate squash flowers (a seasonal ingredient), refried beans, and queso fresco. It's topped with salsa verde and a dollop of crema. It's rustic and deeply flavorful.
Tips from diners
Squash flowers are seasonal (spring/early summer)—if they're not available, they substitute with other seasonal vegetables.
Huaraches are larger, boat-shaped cousins to tlacoyos. This version features sautéed nopal (cactus paddle) with white onion and cilantro, topped with salsa and a sprinkle of cotija. It's traditional Mexico City street food that appears on Salsa y Verdad's menu to celebrate local ingredients.
Tips from diners
If you've never tried nopal, this is the best introduction—the kitchen treats it with respect and it's tender and slightly tangy.
Shredded carrots, beets, jicama, and cucumber are tossed with fresh cilantro, lime juice, and avocado. It arrives as a bright, crunchy side that contrasts with heavier dishes. It's a lighter way to get your vegetables in and tastes like the market.
Tips from diners
Perfect alongside huaraches or tlacoyos—the crunch balances the soft masa.
Poblano peppers are roasted until charred, then blended into a luxurious soup with Mexican crema and corn kernels. Fresh Oaxaca cheese is melted into the hot soup. It's comfort food that showcases a single ingredient treated with care.
Tips from diners
This is hearty enough for lunch on its own. Pair with a fresh fruit juice from the market next door.
Salsa y Verdad interprets traditional Mexican cuisine through a vegetable-first lens, inspired by chef philosophies that see salsa as concentrated vegetables. The restaurant sources from local markets and farms, rotating dishes with the seasons. Every plate reflects the belief that vegetables are the foundation of Mexican cooking.
This restaurant is directly connected to a fresh market stall. You can buy vegetables to take home while you eat.
Come for breakfast (8-11 AM) when the menu focuses on antojitos and the market vegetables are freshest.
Everything here is under 100 MXN. This is some of the best-value Mexican food in Roma.
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