Salsa Verde Cruda This tart and spicy fresh tomatillo salsa is chef Santibañez's favorite ("I live for this salsa"). Learn to tweak the tomatillos' acidity with a little lime juice and salt "to ...

If you want the real deal -- I mean a true authentic Mexican taco --you'll have to leave the country. Or at least have someone from Mexico prepare you the real thing here.

4 (7-inch) pitas 2 cups baby romaine lettuce leaves 1. Stir the mayonnaise and lime juice into the salsa in a medium bowl. Flake the salmon into the salsa mixture, leaving the pieces large. 2.

Add the tomatillo mixture and simmer gently, stirring occasionally, for 10 minutes. If the mixture gets too dry, add 1/2 cup of water. Season with salt and pepper.