As a third generation South California native, Matt Gandin grew up with Mexican cuisine. He lived and traveled throughout Mexico while working toward a PhD in Latin American history, exploring the cuisine far beyond the reaches of the ubiquitous taco. At the almost-open Comal in Berkeley, California, Gandin creates dishes that are deeply rooted in Mexico while being sourced from California ingredients. This philosophy is exemplified in his recipe for olive salsa. The ingredients are untraditional, but the flavor nonetheless evokes the essence of Mexican cuisine. Gandin serves the pungent, black-olive salsa with grilled fish, though we’re just as keen on scooping it on tortilla chips for a flavor-packed appetizer.
Black-Olive SalsaRecipe adapted from Matt Gandin, Comal, Berkeley, CA
Yield: 4 servings