Recipe(tried): Uncle Julio's - marinade, Mexican butter and salsa recipe tips

LOL, this is my first time discovering this site. Love it! I worked at Rio Grande (an Uncle Julio's) over 10 years ago, and still remember their recipes. I love cooking. Although I had a very mixed experience working there, I'll say that they're a great restaurant and their "secret" to good food is excellent ingredients. Someone else here posted something like "I find that often the best flavors are from simple ingredients." Yup! While I worked there, their recipes were TOP SECRET, but I slowed pulled bits of info from the cooks and managers. There were ingredients that don't belong in a normal Mexican kitchen, like soy sauce, or giant tins of pineapple juice. I'd ask the manager, "hmm, that's strange, why do we need so much pineapple juice." Eventually they'd tell me. So here are some of the secrets revealed! And most of you already figured them out.

First, the marinade! Pineapple juice, honey, and soy sauce. Sorry to one of the posters, but there are not spices (or weren't 10 years ago) like cumin etc. Pineapple has enzymes that break down meat, and is where meat tenderizer powder is derived from. Soy sauce adds to unami of grilled meat. And sugar from honey adds that caramelized char and glaze to grilled meat. They marinade for about 15 min before, (or I was told) which always surprised me because how rich the meat tasted as if it was soaked all day. They used real charcoal, not the firm pressed bricks, and definitely not gas. And they use excellent quality meat, like premium skirt (or was it flank). There you go!

Second, Mexican butter... Yup! White wine! Also garlic and butter. No, no sour cream. I never learned the how-to, so use some imagination.

Last, the salsa. As many people posted online, it is indeed grilling tomatoes and other veggies to a near char. I remember having a beer and their salsa on the patio and falling in love with the place, which led me to come back looking for a job.

I hope that helps! Super simple ingredients, although not always typical Mexican, and excellent quality. I wish I could help with the margarita recipe, but it's probably as simple as you can imagine, as simple as lime.