My take on a Mexican-style buffalo

2 Comments

1. 

   GrindrWorker 7 months ago

   For the sauce, I use either Cholula or black label Valentina, unsalted butter, a garlic pepper blend, cumin, and fresh lime. Cilantro finish. So great.

2. 

   aquestbar 7 months ago

   Thanks for this– moved away from a place that used to do this right and couldn’t find a way to make it.