Cooking With The Beehive

Baja Palooza

Baja Sauce

Baja Sauce

Growing up in Phoenix, it was always a fun treat to go out to dinner.  Since my mom loved Mexican food, one of our favorite places to go was Macayo’s, a Phoenix staple restaurant that has been around for over 65 years. As a kid I would devour endless bowls of chips just slightly flavored with salsa.  That would be followed by a cheese crisp—also plain—or a plain bean and cheese burrito. As I have gotten older, my tastes have greatly expanded. I now appreciate more and more the deliciousness of the majestic chimichanga smothered in smooth Baja sauce.  Baja sauce is a creamy, slightly spicy magical concoction I have spent way too much money over the years.  Finally, in desperation and in sympathy to our budget, my husband and I came up with our own version to consume by the bucketful.  It is super easy to make in a blender and will keep for up to a week, but it never lasts that long in my house. Enjoy this sauce on chips, or quesadillas, or tacos, or burritos, or anything you desire!

Copycat Macayo’s Baja Sauce


  • 8oz of half and half
  • 3 blocks of softened cream cheese cut into chunks
  • 1- 4oz can of green chiles
  • 1- 3oz can of jalapenos
  • 1 tsp of garlic salt
  • 1 pinch of cumin
  • Salt and pepper to taste


  • Measure out cream in blender jar.
  • Add softened cream cheese.
  • Add jalapenos and green chilies.
  • Blend until smooth. You can add additional half and half if needed.
  • For more spice, add more jalapenos or chilies.
  • Once smooth, add garlic salt, cumin and salt and pepper.
  • Once blended, pour into bowl and chill in refrigerator.

I always think the Baja sauce, like salsa, tastes better the second day, but you can eat it right away (it may be a little runnier, though). Now eat it on everything!

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