Iconic BYU Creamery ice cream and mint brownies welcomed attendees prior to the first ever off-campus BYU Summit held in January at the Mesa Arts Center. Attendees came for the brownies. They came for the ice cream. They came because they went to BYU. They came because they hope to go to BYU. They came to see a hero. They came to introduce their kids to their heroes. They came to hear Vocal Point. They came because they hope to be in Vocal Point. They came to hear something new. They came to feel some nostalgia, and connect to their BYU family.
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!