Recipe and Photos by Megan Winfrey

If you ever find yourself at Polvos on South First, which I really hope you do (and regularly), you'll notice the incredible salsa bar in the middle of the main dining room.

Personally, I'm not a salsa snob. I don't have a favorite salsa in town like most Austinites, I just ask that it's not roasted.

At Polvos, I usually skip the salsa all together and go for pico de gallo and lots and lots of escabeche - the spicy pickled carrots you may have wondered about. I could make a whole meal out of them.



I had never tried making them before, so I was excited to give this recipe a go.

I substituted golden beets for the cauliflower because I had so many in my CSA share. I'll probably stick to the recipe next time, as the beets didn't crisp up like I wanted them to. Still delicious, though!

Whether straight out of the jar, on tacos, or in salads, escabeche is a new fridge staple in our house!