#920 in the Purple Goldfish Project comes from a Houston Press blogpost:
El Tiempo Cantina Chips & Salsas
According to Brooke Viggiano:
There are plenty of awesome chips and salsas around town, but there is just something about El Tiempo’s take on the classic that really gets me. It could definitely be the three frozen margaritas (which I’ve confirmed are stronger than their non-frozen counterparts) that I never fail to down while waiting for a table at the always-packed Montrose location, but that’s beside the point.
Crisp, hot and slightly salty, El Tiempo’s freshly baked chips are accompanied by not one, but two salsas. The red roasted-tomato salsa is sweet with just a hint of heat, the perfect way to ease into the meal. The green dip is creamy without being too thick, a cool and mild touch to the warm, salty chip. Both salsas are good in their own right, but combine the two and I’ve reached salsa nirvana.
Today’s Lagniappe (a little something extra thrown in for good measure) – some ‘chips and salsa’ from Phil Collins Big Band:
How do you stand out in the sea of sameness like El Tiempo Cantina? How do you win customers and influence word of mouth? Are you Giving Little Unexpected Extras?
What’s Your Second Salsa or G.L.U.E?
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