Chef de Cuisine Abisai Sanchez from Manta Shares His Hot Sauce Tips

In Dine, Los Cabos, Stay by Suzanne Koch

Spice things up with Chef de Cuisine Abisai Sanchez from Manta by Enrique Olvera at The Cape, a Thompson Hotel. The chef recently shared his insights on all things hot sauce on the Thompson Hotels blog, from his favorite brand and how to cook with it to where you can find it on Manta’s summer menus. Plus, he also shared his very own recipe for roasted habanero hot sauce.

InMexico: What’s your favorite hot ingredient and why?
Chef de Cuisine Abisai Sanchez: I love fresh and roasted habanero, both techniques emphasize the spicy flavor in a pleasant way.

What’s your go-to hot sauce brand? 
Salsa huichol

Do you ever make your own?  If so, what are the components?
Yes, I make a roasted habanero sauce with sesame oil. It’s made with roasted habanero chili, soy sauce, lime juice, sesame oil and salt.

What’s your favorite way to use hot sauce?
I love to use it in miso fish tacos and in octopus anticuchos with chorizo mayo.

Will your hot sauce be incorporated in any dishes on the summer menus? 
Yes, we recently added the octopus anticucho. It’s fresh octopus, marinated in an adobo of chili ashes and grilled on the robata (a type of charcoal grill used in Japanese cooking). We serve it with a chorizo mayo and seaweed salt. The roasted habanero sauce goes perfectly with this dish.

What’s the most unexpected way to use hot sauce?
In cocktails!

What’s the best hot sauce for summer grilling?
I love the roasted habanero sauce with sesame oil on octopus. 

Below, Chef de Cuisine Aisai Sanchez shares his recipe for Roasted Habanero Hot Sauce.

Roasted Habanero Hot Sauce

  • 1.5 lbs Roasted habanero chili
  • ½ cup Soy sauce
  • ½ cup Lime juice
  • ½ cup Sesame oil
  • Salt to taste

Directions: Clean the habanero chili and roast it directly over fire. Blend it with the rest of the ingredients and serve over grilled seafood with lime.

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From Thompson Hotels Upper Stories.

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