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Costillas de Puerco en Salsa Verde
updated: Mar 06, 2014, 8:47 AM

By Edhat Subscriber

Who serves the best Costillas de Puerco en Salsa Verde in the Santa Barbara area. The meat should be fall part tender and the sauce spicy but with a lot of depth.

Comments in order of when they were received | (reverse order)

 COMMENT 500362 agree helpful negative off topic

2014-03-06 09:19 AM

Perhaps you should start by asking, Who serves it at all?


 COMMENT 500373 agree helpful negative off topic

2014-03-06 09:40 AM

La Tapatia Bakery on Milpas!!
Also try el Bajio


 COMMENT 500467 agree helpful negative off topic

2014-03-06 12:32 PM

Taco Bell on Milpas


 COMMENT 500613P agree helpful negative off topic

2014-03-06 05:07 PM

...is that Pork Chile Verde?


 COMMENT 500615P agree helpful negative off topic

2014-03-06 05:09 PM

Costillas are ribs. Sadly, I haven't had this dish, but Mayo's on De la Vina near Alamar has good prices on meat; I buy beef shank for caldo de res and stew/braise there. They also have quail and goat; you may need to order ahead of time.


 COMMENT 500616P agree helpful negative off topic

2014-03-06 05:12 PM

I'd ask on Restaurant Guy's site: http://www.santabarbara.


 COMMENT 500651P agree helpful negative off topic

2014-03-06 07:15 PM



 COMMENT 500683 agree helpful negative off topic

2014-03-06 08:39 PM

El Zarape on San Andres St.


 COMMENT 500745 agree helpful negative off topic

2014-03-07 08:33 AM

My Mom.


 COMMENT 500933 agree helpful negative off topic

2014-03-07 01:26 PM

500362: No, that would be silly. The question asked is the right question to ask.


 COMMENT 501205 agree helpful negative off topic

2014-03-08 10:12 AM

Make them yourself
Costillas de Puerco,
3-4 pounds of pork baby back ribs sliced into singles.
1 bottle of Herdez green salsa.
1 jalepeno chili sliced
1/2 onion sliced thin.
3 large garlic cloves
1/2 teaspoon of oregano.
In a large pan add a small scoop of lard or oil heat. Add the ribs and brown. Then drain most grease but leave a little. Now brown the jalepeno onion and garlic. When all is brown to your desire and not burnt add the Herdez salsa and some water. Bring to a light boil then add oregano cover then low simmer for about an hour add water or more Herdez during simmering if to much evaporation occurs. Note: if color is desired you can add a cup of canned stewed or chopped tomatoes with the Herdez. On the plate garnish with cilantro serve with rice and beans & warm tortillas. Enjoy


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