After the restaurants closed in 1991, Stephen Campos would make the salsa for family and friends. After years of high praise from them, he decided to officially resurrect Senor Campos Salsa in 2018.

Make salsa verde: In a blender or food processor, pulse watercress, parsley, ⅓ cup oil, garlic, anchovies, lemon zest and juice, and ½ teaspoon salt until smooth and bright green. Set aside.

In the end, that was as much thought as he had given to that salsa. I love that idea. This sort of like, well, I like this, and therefore I'm going to make a salsa with it. Speaking of breaking from ...