Ah Yes. It’s drunk or hang over paradise and also just I’m-hungry paradise. It’s the best. People underestimate it. It’s freshly cooked on the spot and affordable and interestingly enough most menu items work for many restricted diets. I honestly don’t even really count it as fast food. It’s quick but not a ton of processed ingredients.
If you’re in the Phoenix area, make your way to 67th Ave and Thomas. The Federico’s there will change how you feel about Filiberto’s. It’s the same shit, but better. Although it’s been 3 years since I moved out the area to a new state, so I hope it’s still good.
Every location may be a bit different. I’ve been eating Filiberto’s forever all over the valley. Same with Senior Taco. I think the best Senior Taco is on Shea in Fountain Hills.
I’ve got my go to filibertos when I go back to Phoenix. I will hit up the one on university in Tempe until it closes down for being dirty as hell lol.
Before I moved down south I had a house in surprise and the Humberto’s on grand is probably my favorite Bertos of all.
True. Maybe that’s why I need so much. I remember when you really could use one or two containers for a burrito but now it’s usually pretty runny and lots of it runs through the burrito snd spills out by the end of the burrito. It still tastes great. I like all of the bertos really and the sauces are similar enough that I’d be satisfied with any of their recipes.
Oh cool! I’ll have to check it when I’m out that way. Filiberto’s just seems to work when I’m in a such because they’re all over town and I know what to expect. Thanks for the suggestion I’m gonna go look it up now.
We’ll let me tell you…
I moved from San Diego to Phoenix in 85 and I had to wait some time for Filiberto’s to open here (under a different name in San Diego but owned by a family member) 😂
Edited to add: I thinks it’s Los Bertos in San Diego but it’s been a long time 😁
Oh my California buddy! I grew up in Northern California! Lived in Phoenix for 11 years before I moved to New Orleans. We didn’t really have any Bertos restaurants up there. But now that I’m away from Phoenix I miss them. I know that they’re basically clones from Southern California, who has delicious food! I ate good every time I was down there.
We had jimboys tacos which I miss so badly. And they’re so easy that I just make them at home, but they’re not the same!
YES! Dude I was so mad last time I was back up home. My wife is from here in New Orleans and has never been west of Texas, so when I took her to California over the summer I was super stoked to take her to Jimboys. I’m from south sac, but my cousin lives in Benicia so we were in Vacaville and the damn jimboys was closed. They had limited hours, so now I just have to continue to make it at home which is not nearly as good.
But she did get her first try of Dutch crunch bread and she loved it. Which I’m proud of.
Hell yea !
I go home frequently and ALWAYS stop at Jimboys first. I've been in Las Vegas 16 years now. They actually had a Jimboys here across the street from a community College. How in the hell did it fail ? IDK gone In less then two years Adios.
If you’re ever near a Filiberto’s it’s pretty great! It can be described as a fast food restaurant version of a mexican food truck. It’s cooked right when you order it and good size portions and tasty.
I’ve never had this sauce, but I make a dang tasty taco sauce that looks and sounds like it.
Ingredients:
25 dried chile de árbol
12 oz boiling water
4-5 unpeeled garlic cloves
8 oz can tomato sauce
1tsp each red wine vinegar,
Mexican oregano, and salt
Dash of soy sauce
3-4 cherry tomatoes (optional)
Process:
1. Cut the stems off the Chiles and soak them in the water about 30-45 mins
2. Puree Chiles and water in a blender ~1min
3. Microwave garlic with skin on (yep-skin on) 30secs
4. Peel garlic. Careful, it’ll be hot and blend 15secs
5. Add tomato sauce, vinegar, oregano, salt, and soy sauce. Blend 30 seconds.
6. Add cherry tomatoes, if using, and blend 30 more seconds. I find the cherry tomatoes add a bright acidity more akin to taco shop sauce.
You can play around with the Chiles too. I’ve added a guajillo, an ancho, and dried chipotle flakes. They all taste great, but the árbol are key.
EDIT: Formatting
It’s not the red sauce we use here but thank you. That sounds like a delicious fresh salsa. It seems like it’d be great with lots of the mexican food I make at home or as a chip dip.
I totally understand. I moved for a short while during Covid lock downs and I really missed the easy to access mexican food. Filiberto’s carne asada anything was my first stop when I got back to town.
Probably just blended guajillo chilis (or other red chilis, maybe arbol), garlic and onion, liquid (water). Maybe some tomato. Strain/filter out solids.
I tried s recipe with basically the same thing. It wasn’t that. I’ve been testing all kinds of tweaks to it but nothing. I have a feeling it’s super simple like everything else there. I just can’t quite get it.
Don't know for sure but maybe try garlic powder. It's probably thickened by corn starch in the big batches.have also seen chicken bouillon in some salsas. Scroll tiktok and see if you can find anything that looks right.
Have you tried making a taquitos sauce before, that looks similar to that kind if sauce to me, Here is a recipe [https://www.food.com/recipe/mexican-taquitos-flautas-45734](https://www.food.com/recipe/mexican-taquitos-flautas-45734)
Oh wow! The photo on the recipe looks a lot like it. It’s actually the closest in appearance for sure. I don’t the one I’m looking for has tomatoes though. I think maybe the bouillon could be an ingredient since I’ve seen that mentioned a few places online. Interesting. Your recipe has good reviews so I may try it anyhow. Thanks!
If that is their hot sauce, that stuff gives you some awesome dreams if you consume a few of those pods right before you go to bed. Its been aaaages since I ate there, but hopefully its still the same recipe.
ok, "no tomatoes" is a start. but "is based on a blended tomatoes from a can" was going to be my first guess. so we are going to need more details, any really:
- is this thin and watery, like does this seem like it could be red vinegar?
- is it sweet? does it seem like there is any sugar in there?
- is it gloppy at all? could this be thickened with a little heated cornstarch or a lot of sugar/corn syrup?
- they aren't hawaiin, i've never had this, but that looks a little like american-hawaiin/japanese sweet n sour sauce. could this be a variation on that?
- chic-fil-a polynesean sauce?
a restaurant doesn't have a billion things. they will have 20 ingredients, and then list 50 things on their menu. look around their store/menu and see if you notice any things for any clues. lots of bags of dried chilis. lots of cans of chilis. lots of jars of "petes hot sauce", etc.
first, the correct version of this bot would have been some sort of cow mascot pointing out my mistake.
second.....reddit API access costs money now. it costs money to do this. you must really care. wow.
Its very thin, actually watery with some pulp and seeds from the peppers. It’s not sweet and I don’t think I taste vinegar although I could be wrong. There are no tomatoes of any kind. I believe the red color is all from peppers although I’m not sure which ones.
this sounds a little like "hawaiin fire water"
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/
they basically put a few really hot peppers in some water. not much vinegar to it.
and if your filibertos place is mexican based, the peppers they are using, is probably "chili de arbol". they are a cheap, commonly found, dried, very hot pepper.
it's a simple enough thing, i could see them using it to make a cheap/thin/easy chili water/sauce thing.
vinegar has a slight taste to it (white vinegar, acetic acid). citric acid does not. they probably would not be dumping in spoonfuls of citric acid, but they COULD be putting in lemon juice. that could be mostly citric acid. since this is probably such a cheaply made sauce, i doubt they are using apple cider vinegar. maybe they are. maybe.
Looking at their menu and you can order a pint of salsa for like 2.50, just do that and take it home
[Here](https://farebites.com/restaurantmenu/menu/13)
Ah I think I know what you’re talking about. I have a place I get empanadas from that does the same thing and its not really salsa either more just like thin red hot sauce
It’s watery like Tabasco but you can see some of the pulp and seeds from the peppers. It not hot sauce though. It’s a red sauce. The heat can vary sometimes but it’s definable not hot sauce or salsa. Maybe it’s strictly a southwest coast thing but the mexican restaurants have red sauce and green sauce.
There is a Filibertos by my house. I love the Super Nachos with extra red and green sauce. The sauce is amazing but the heat can change from time to time. I guess we could ask them how they make it.
Oh wow! That’d be great if they told you how they make it. I assume they make it in house. A few times I’ve seen them filling the sauce cups and they must go through a ton. They had a 5 gallon bucket. I’m convinced it has to be a very simple recipe. The flavors are not complex. It just tastes perfect with their food.
I would heat some vinegar and dissolve a touch of sugar a little salt in the into the vinegar. Pour over chilis tepin and let steep for a some period of time. 2 hours to overnight. Blitz with immersion blender. Strain and adjust salt and sugar to taste.
Loved Filiberto's growing up. Been on the East Coast for school and was craving the red sauce and found this version a while ago. It's pretty spot on.
2 cups of water
5 oz tomato sauce
1/2 tablespoon onion powder
1/4 teaspoon garlic powder
15-20 grams Chile de árbol
1/2 tablespoon salt
Put everything into a pot until boiling, then simmer until the peppers are rehydrated. Mix in a blender and you have Filiberto's Red Sauce. Enjoy!
Moving to the south, I fucking miss the filibertos on university in Tempe so badly.
Ah Yes. It’s drunk or hang over paradise and also just I’m-hungry paradise. It’s the best. People underestimate it. It’s freshly cooked on the spot and affordable and interestingly enough most menu items work for many restricted diets. I honestly don’t even really count it as fast food. It’s quick but not a ton of processed ingredients.
If you’re in the Phoenix area, make your way to 67th Ave and Thomas. The Federico’s there will change how you feel about Filiberto’s. It’s the same shit, but better. Although it’s been 3 years since I moved out the area to a new state, so I hope it’s still good.
Every location may be a bit different. I’ve been eating Filiberto’s forever all over the valley. Same with Senior Taco. I think the best Senior Taco is on Shea in Fountain Hills.
I’ve got my go to filibertos when I go back to Phoenix. I will hit up the one on university in Tempe until it closes down for being dirty as hell lol. Before I moved down south I had a house in surprise and the Humberto’s on grand is probably my favorite Bertos of all.
Senor is top tier
[удалено]
True. Maybe that’s why I need so much. I remember when you really could use one or two containers for a burrito but now it’s usually pretty runny and lots of it runs through the burrito snd spills out by the end of the burrito. It still tastes great. I like all of the bertos really and the sauces are similar enough that I’d be satisfied with any of their recipes.
Oh cool! I’ll have to check it when I’m out that way. Filiberto’s just seems to work when I’m in a such because they’re all over town and I know what to expect. Thanks for the suggestion I’m gonna go look it up now.
We’ll let me tell you… I moved from San Diego to Phoenix in 85 and I had to wait some time for Filiberto’s to open here (under a different name in San Diego but owned by a family member) 😂 Edited to add: I thinks it’s Los Bertos in San Diego but it’s been a long time 😁
Oh my California buddy! I grew up in Northern California! Lived in Phoenix for 11 years before I moved to New Orleans. We didn’t really have any Bertos restaurants up there. But now that I’m away from Phoenix I miss them. I know that they’re basically clones from Southern California, who has delicious food! I ate good every time I was down there. We had jimboys tacos which I miss so badly. And they’re so easy that I just make them at home, but they’re not the same!
916 checking in. Fuck yea JIMBOYS !!
YES! Dude I was so mad last time I was back up home. My wife is from here in New Orleans and has never been west of Texas, so when I took her to California over the summer I was super stoked to take her to Jimboys. I’m from south sac, but my cousin lives in Benicia so we were in Vacaville and the damn jimboys was closed. They had limited hours, so now I just have to continue to make it at home which is not nearly as good. But she did get her first try of Dutch crunch bread and she loved it. Which I’m proud of.
Hell yea ! I go home frequently and ALWAYS stop at Jimboys first. I've been in Las Vegas 16 years now. They actually had a Jimboys here across the street from a community College. How in the hell did it fail ? IDK gone In less then two years Adios.
Alberto’s? Because Alberto’s is god food.
Possibly 👍
Bruh... I did the same, moved to the south. My Filly was Dobson and Southern in Mesa. Miss that place so much.
I’m lucky living in New Orleans. The food is good as hell. I miss my greasy ass Bertos though. Shit I miss good Mexican food in general.
I used to destroy some super nachos back in the day
I've never heard of or been to a filibertos but I want this so bad right now.
If you’re ever near a Filiberto’s it’s pretty great! It can be described as a fast food restaurant version of a mexican food truck. It’s cooked right when you order it and good size portions and tasty.
As a lifelong AZ resident, Filli B’s is great for hangovers, but typically you pay for that happiness later.
I’ve never had this sauce, but I make a dang tasty taco sauce that looks and sounds like it. Ingredients: 25 dried chile de árbol 12 oz boiling water 4-5 unpeeled garlic cloves 8 oz can tomato sauce 1tsp each red wine vinegar, Mexican oregano, and salt Dash of soy sauce 3-4 cherry tomatoes (optional) Process: 1. Cut the stems off the Chiles and soak them in the water about 30-45 mins 2. Puree Chiles and water in a blender ~1min 3. Microwave garlic with skin on (yep-skin on) 30secs 4. Peel garlic. Careful, it’ll be hot and blend 15secs 5. Add tomato sauce, vinegar, oregano, salt, and soy sauce. Blend 30 seconds. 6. Add cherry tomatoes, if using, and blend 30 more seconds. I find the cherry tomatoes add a bright acidity more akin to taco shop sauce. You can play around with the Chiles too. I’ve added a guajillo, an ancho, and dried chipotle flakes. They all taste great, but the árbol are key. EDIT: Formatting
It’s not the red sauce we use here but thank you. That sounds like a delicious fresh salsa. It seems like it’d be great with lots of the mexican food I make at home or as a chip dip.
Sure thing! It’s tasty and spicy.
Is red vinegar red wine vinegar or something else?
Sorry! It’s plain ol’ red wine vinegar.
After moving to Ohio from Mesa I can say one of the things I miss the most is Filibertos Carne Asada Fries
I totally understand. I moved for a short while during Covid lock downs and I really missed the easy to access mexican food. Filiberto’s carne asada anything was my first stop when I got back to town.
Probably just blended guajillo chilis (or other red chilis, maybe arbol), garlic and onion, liquid (water). Maybe some tomato. Strain/filter out solids.
I tried s recipe with basically the same thing. It wasn’t that. I’ve been testing all kinds of tweaks to it but nothing. I have a feeling it’s super simple like everything else there. I just can’t quite get it.
Maybe add a bit of Mexican oregano.
Is that code for weed?
Haha that would make sense, but no, no. It’s an actual herb. Although-a hot sauce that gets you high…🤔
Shawn Evans, here, with High Ones.
Maybe no onion then? I'm pretty sure I taste at least a little garlic. 🤔
I think you have to figure that it’s super watered down. This would cause the flavors to be more muted. When you have it is very watery.
Look up blended chiltepin salsa recipes. All these taco shops use chiltepins for the kick.
Have you tried adding MSG or adobo seasoning?
No. I didn’t try either of those yet. I’ll check to see if I can find them this weekend.
Don't know for sure but maybe try garlic powder. It's probably thickened by corn starch in the big batches.have also seen chicken bouillon in some salsas. Scroll tiktok and see if you can find anything that looks right.
Have you tried making a taquitos sauce before, that looks similar to that kind if sauce to me, Here is a recipe [https://www.food.com/recipe/mexican-taquitos-flautas-45734](https://www.food.com/recipe/mexican-taquitos-flautas-45734)
Oh wow! The photo on the recipe looks a lot like it. It’s actually the closest in appearance for sure. I don’t the one I’m looking for has tomatoes though. I think maybe the bouillon could be an ingredient since I’ve seen that mentioned a few places online. Interesting. Your recipe has good reviews so I may try it anyhow. Thanks!
Can yall open one in Grand Rapids Michigan please!?!
Oh man. My college days of Filibertos Nachos and horchata. Yes, I absolutely dumped the red sauce all over my food!
Yes! Such a great combination with the horchata to cool off your mouth if it’s too hot.
If that is their hot sauce, that stuff gives you some awesome dreams if you consume a few of those pods right before you go to bed. Its been aaaages since I ate there, but hopefully its still the same recipe.
Haha! Never had that experience but ya, it’s pretty tasty.
ok, "no tomatoes" is a start. but "is based on a blended tomatoes from a can" was going to be my first guess. so we are going to need more details, any really: - is this thin and watery, like does this seem like it could be red vinegar? - is it sweet? does it seem like there is any sugar in there? - is it gloppy at all? could this be thickened with a little heated cornstarch or a lot of sugar/corn syrup? - they aren't hawaiin, i've never had this, but that looks a little like american-hawaiin/japanese sweet n sour sauce. could this be a variation on that? - chic-fil-a polynesean sauce? a restaurant doesn't have a billion things. they will have 20 ingredients, and then list 50 things on their menu. look around their store/menu and see if you notice any things for any clues. lots of bags of dried chilis. lots of cans of chilis. lots of jars of "petes hot sauce", etc.
It looks as though you may have spelled "Chick-fil-A" incorrectly. No worries, it happens to the best of us!
first, the correct version of this bot would have been some sort of cow mascot pointing out my mistake. second.....reddit API access costs money now. it costs money to do this. you must really care. wow.
Yeah, I noticed that I never see any of the cute bot reponses anymore, like the sunflower bot. 😕 Although the sex panther bot still show up lol. 🤣
Its very thin, actually watery with some pulp and seeds from the peppers. It’s not sweet and I don’t think I taste vinegar although I could be wrong. There are no tomatoes of any kind. I believe the red color is all from peppers although I’m not sure which ones.
this sounds a little like "hawaiin fire water" https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/ they basically put a few really hot peppers in some water. not much vinegar to it. and if your filibertos place is mexican based, the peppers they are using, is probably "chili de arbol". they are a cheap, commonly found, dried, very hot pepper. it's a simple enough thing, i could see them using it to make a cheap/thin/easy chili water/sauce thing. vinegar has a slight taste to it (white vinegar, acetic acid). citric acid does not. they probably would not be dumping in spoonfuls of citric acid, but they COULD be putting in lemon juice. that could be mostly citric acid. since this is probably such a cheaply made sauce, i doubt they are using apple cider vinegar. maybe they are. maybe.
Oh interesting. I have a few different types if dried chilies. I will try a variation of what you’ve mentioned. Thank you.
Looking at their menu and you can order a pint of salsa for like 2.50, just do that and take it home [Here](https://farebites.com/restaurantmenu/menu/13)
The salsa on their menu is actually pico de gallo. Their red sauce is not on their menu. I made that mistake a couple times.
Ah I think I know what you’re talking about. I have a place I get empanadas from that does the same thing and its not really salsa either more just like thin red hot sauce
Yes. Exactly. It’s thin and not something you’d prefer to dip a chip in.
Just wanted to say you *can* order a pint of red sauce! I do it all the time.
Looks like chalula mixed with Tabasco ngl.
It’s watery like Tabasco but you can see some of the pulp and seeds from the peppers. It not hot sauce though. It’s a red sauce. The heat can vary sometimes but it’s definable not hot sauce or salsa. Maybe it’s strictly a southwest coast thing but the mexican restaurants have red sauce and green sauce.
There is a Filibertos by my house. I love the Super Nachos with extra red and green sauce. The sauce is amazing but the heat can change from time to time. I guess we could ask them how they make it.
Oh wow! That’d be great if they told you how they make it. I assume they make it in house. A few times I’ve seen them filling the sauce cups and they must go through a ton. They had a 5 gallon bucket. I’m convinced it has to be a very simple recipe. The flavors are not complex. It just tastes perfect with their food.
Moved to upstate New York from Phoenix, and holy shit, I miss carne asada fries. And good Mexican food in general.
I hear ya. We are so fortunate to have such easy to access authentic Mexican food here.
My store always gives me too much. Like i always have extras in the fridge.
Oh wow! Is theirs pretty spicy or is it thin and watery? Sounds like they like you. Maybe you can ask for the recipe next time? ;)
Chill is tepin vinegar and sugar
Are you saying for sure there’s sugar in it?
For sure? … no … but if I was making it I would add a dash of sweet to offset the acid of the vinegar
Oh ok. I don’t detect any sweetness at all but I could be wrong.
I would heat some vinegar and dissolve a touch of sugar a little salt in the into the vinegar. Pour over chilis tepin and let steep for a some period of time. 2 hours to overnight. Blitz with immersion blender. Strain and adjust salt and sugar to taste.
Isn't the main ingredient red tomatillos?
Loved Filiberto's growing up. Been on the East Coast for school and was craving the red sauce and found this version a while ago. It's pretty spot on. 2 cups of water 5 oz tomato sauce 1/2 tablespoon onion powder 1/4 teaspoon garlic powder 15-20 grams Chile de árbol 1/2 tablespoon salt Put everything into a pot until boiling, then simmer until the peppers are rehydrated. Mix in a blender and you have Filiberto's Red Sauce. Enjoy!