Photo by Andria Lo, prop styling by Jillian Knox
“If you’re eating at Mercado Central in El Salvador, you’ll likely get your steak with a side of chimol,” says chef Anthony Salguero of Popoca in Oakland. “Chimol is basically a radish pico de gallo. The combination of radish and chile delivers two kinds of heat: The radish gives that peppery, nose-clearing spice while the chile gets your tongue tingling. Crunchy, spicy, and acidic, it’s exactly what you want with steak.” And you’ll also want Worcestershire sauce. “In El Salvador, Worcestershire sauce—or salsa inglesa as it’s called there—is everywhere,” says Salguero. “It’s always on the table when you’re eating hanger steak.”