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One of Austin’s hottest new weekly pop-ups is proof that a solid Mexican breakfast starts with the salsa. Manager and taquero of east side taco truck Discada, chef Alex Macias’s flavorful new concept Que Sazon Foods, pays tribute to his mother’s fonda of the same name, which fed area college students in Monterrey, Mexico in the late ’90s.
Launched in May, the Austin-based operation dishes out a variety of homemade offerings made by Macias and his wife, Jennifer Camacho, including two outstanding homemade salsas. From now until the end of 2020, foodies can sample Que Sazon’s products at Macias’s new chilaquiles-focused pop-up operating outside of Discada at 1319 Rosewood Ave. every Sunday from 11 am – 2 pm. Here, the traditional tortilla-chip-based breakfast dish comes drowned in either Macias’ red adobada salsa, which features a creamy texture and hints of smoke pepper, or his Verde La Tatemada salsa made with roasted green peppers and garlic.
Orders for Que Sazon chilaquiles must be made in person and are served with a fried egg, queso fresco, and a drizzle of crema. Customers can also order jars of Que Sazon salsa for pickup at the Discada pop-up by directly messaging Que Sazon’s Instagram page. Follow the page for updates on Que Sazon’s forthcoming online shop and planned expansion to local farmers markets in the near future.
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