It's rare that something as ubiquitous as chips and salsa ignites excitement, but chef Hosea Rosenberg's ode to his northern New Mexican roots, Santo, serves a version that's like no other.
But what rocks our boat at this no-frills mariscos is much simpler: the chips and salsa. We're not sure what's in that brown, peppery elixir, but it's just piquant enough to whet our palate for ...