On A Quest For...The Real Mexico Chiquito Hot Sauce Recipe

The other day my son came in from Charlotte, NC, and the first place we immediately must visit before grandparents, before family, and before friends...you got it... was Mexico Chiquito. This great tasting cuisine (sure, you can call it that) has been a staple for me and my family since the 1960s.

I remember my tenth grade Spanish class (taught by Mrs. Bernice Hunt...oops, I meant to say Senora Hunt) visiting the original Mexico Chiquito in Rose City's, Prothro Junction (it was Protho Junction back then.) We had to order everything in Spanish, as well as, talk to each other in Spanish AT ALL TIMES. It was a very quiet meal. I remember ordering the Original Mexican Dinner which continues to be on their menu to this very day. This huge amount of tacos, enchiladas, tamale, cheeses, sauces and guacamole always has and continues to come with a special little tomato juice cocktail (LOVE IT), the wonderful, sweet, sweet, sweet (don't ever spill on your blouse because it will never come out) red punch, and a delightful little saucer of sherbet (which by the way is suppose to settle your bulging stomach.) And, all this is served with their bottomless corn, tortilla chips and famous Mexico Chiquito Hot Sauce.

I had tried for years to duplicate this hot sauce concoction (with inadequate results) until one day, my kids found the true recipe on the Internet...yes, the real McCoy..the Real MacKay...oh, whatever! It is such a simple recipe, I can't believe I couldn't figure it out myself. I always added much more stuff than was necessary. Anyway, I guess I don't know everything (SHOCK)and my kids really are able to teach me something (DOUBLE SHOCK)...if I only listen.

Also, it is nice to be able to enjoy the Mexico Chiquito experience these days in Levy on Camp Robinson Road in North Little Rock along with my other Levy Rat friends. And for those in between visits to the restaurant, here's the true Mexico Chiquito Hot Sauce Recipe (I think): In a food processor put 1 heaping teaspoon of Minced Garlic, 1 medium fresh, Jalapeno Pepper, and 1/8 teaspoon Salt. Process into a paste, then put into a bowl. Lightly process one large can of HUNTS Whole Tomatoes in the processor. Do not liquefy!! Pour the tomatoes into the bowl of paste and mix together. Refrigerate for that true MC taste. Tip: Process and sterilize in quart jars so you are able to ship to love ones who live far away. Enjoy!


  1. I love me some Mexico Chiquito!!! Thanks for the sauce!! Oh yeah, and it was nice to you and the family....hehe :-)

  2. when you say process, do you mean cook it or just put it hot jars with hot lids?

  3. Thank you for the recipe. What do you do to "process" it to can it? I always thought you had to cook things you were canning, and would think that cooking this salsa would make it less MC-ish.

  4. Whenever I process vegetables I always follow the instructions in my favorite Ball Canning & Preserving Book. Just had some real hot sauce yesterday at the Mexico Chiquito on Camp Robinson. Same delicious sauce all these years! Thanks for the comment!!

  5. thanks for the recipe. like you i havetried to figure this one out for years. i love mc hotsauce. ihave enjoyed it for many years.would happen to know the recipe for the enchilada sauce ?


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