Monday, April 30, 2012

Recipe for Mosiah Sauce from Faustina Restaurant in Salt Lake City

Mosiah. The name dances softly on the tongue. And guess what? So does Mosiah sauce, a creamy avocado condiment with the rush of fresh cilantro and a kick of lime. At Salt Lake City’s Faustina restaurant, Mosiah Sauce is the namesake of sauté chef, Mosiah Guerrero. 

According to Billy Sotelo, the restaurant’s executive chef, it landed on the regular menu as a result of a “family meal” -- a wonderful restaurant tradition in which various staff members cook for the crew, before or after a shift. “When it was Mosiah’s turn to make a quick breakfast family meal, he made capachas  [Venezuelan street food -- a corn pancake served with soft mozzarella-like cheese] and served them with a sauce that was a surprise to my palate and instantly sparked an idea for brunch,” Sotelo told me. Good call, Billy.

Like all great condiments and sauces, Mosiah is a game changer. Sotelo serves the pale green sauce with his Black Forest ham and eggs, an egg and puff pastry brunch entrée. This welcome change from traditional eggs Benedict (as is the Faustina Benedict made with polenta and Italian sausage) is a veritable pillow of goodness, with melting jarlsburg cheese oozing out from beneath a runny-yolk (preferably, in my opinion) egg. The sauce also shows up with the bacon and egg cheeseburger. 

Mosiah and Billy kindly shared their recipe. I’ll share this: You can also spread it in or over quesadillas, spicy grilled shrimp, and on eggs any way. It also makes a great condiment for chicken or lamb satays.  And I have no doubt you can find some other excellent ways to consume this simple pleasure.

Meanwhile, dining at Faustina is a pleasure at any meal – weekend brunch, lunch, or dinner. A modern neighborhood restaurant with some big-city pizazz, it also has a great little patio. 

Mosiah Sauce

1 cup Sour Cream
1 Clove garlic
½ Red Onion
½ Red Bell Pepper 
½ Yellow Bell Pepper
½ Jalapeno Pepper
1 Avocado
1 cup Cilantro
1 lime - Juiced
Salt to taste

Combine all ingredients
Puree until smooth in blender
Adjust flavors with salt and lime juice

From time to time I'll be sharing notes on house-made condiments from favorite restaurants. If you have one, let me know.


  1. Love the sound of this! I think I could eat it on almost anything.

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  4. I miss Mosiah sauce and the puff pastry so much!!! Thanks for this!