- Chef Susana Villasuso cooked at SIBF 2025’s Cookery Corner in Sharjah.
- She served Jocoque Seco with a bold Salsa Macha from Veracruz.
- The dish bridged Mexican and Middle Eastern flavours, nodding to Lebanese influence in Mexico.
- Her message: keep traditions alive with simple, accessible ingredients.
- Guests sampled the dish on pita chips at the end of the session.
SIBF 2025 wasn’t only about books. The Cookery Corner in Sharjah turned into a live kitchen as Mexican chef and cookbook author Susana Villasuso took the stage. She cooked Jocoque Seco with Salsa Macha, a sauce that lives up to its name. It was a short, sharp lesson in how food can travel and blend, without losing its roots.
Who is Chef Susana Villasuso?
Now based in the UK, Susana writes about Mexican food and teaches it with a clear aim: make it easier to cook at home, without cutting out culture or flavour. She’s the author behind Sobremesa: Tasty Mexican Recipes to Spice up Your Kitchen.
- Focus on tradition with practical, home-friendly methods
- Straightforward ingredients and bold flavours
- Clear message: passion matters more than formal training
Her talk underscored the basics. Keep recipes rooted in tradition. Use ingredients people can find. And if you want to cook, keep going. Culinary school helps, but it isn’t the only route. Passion and persistence do the heavy lifting.
The dish: Jocoque Seco with Salsa Macha
She prepared Jocoque Seco, a fermented dairy that’s close to labneh, then topped it with Salsa Macha, a chilli-rich oil from Veracruz. The combo is creamy, nutty and hot.
- Jocoque Seco: similar to labneh in texture and use
- Salsa Macha: “macha” means brave; it packs heat
- Core chillies: ancho, guajillo, morita
- Texture and balance: garlic, sesame, peanuts, vinegar, honey
The sauce earned its reputation. Ancho adds depth, guajillo brings red fruit notes, and morita smokes things out. Toasted garlic, seeds and peanuts build crunch, while a touch of vinegar and honey pulls it together. It’s the sort of topping you put on everything once it exists in your fridge.
A bridge between Mexico and the Middle East
Food moves. People move. Recipes change. Susana pointed out a long-standing Lebanese influence in Mexico that shows up in everyday dishes.
- Shared techniques and flavours across regions
- Familiar Middle Eastern textures meeting Mexican heat
- Example pairings that make sense for UAE kitchens
That’s why Jocoque makes sense in Sharjah. Local cooks already know labneh. Swapping in Jocoque Seco or topping labneh with Salsa Macha creates something new, but not strange. It respects both sides instead of flattening them.
A sauce with endless versions
Salsa Macha isn’t fixed. It changes from home to home, which is the point.
- No single “correct” recipe
- Adjust heat, sweetness and acidity to taste
- Works as a condiment for eggs, grilled veg, meats, and dips
In Susana’s words, the beauty of the sauce is that it’s personal. Families tweak it. Regions tweak it. You will tweak it too, and that’s fine. The important thing is to keep the character: chilli heat, nutty crunch, and a glossy, spoonable texture.
What the audience tasted in Sharjah
The demo ended with a tasting. Guests tried Jocoque with crisp pita chips and got the full effect of heat over cool cream.
- Live cooking at the Cookery Corner
- Sampling on the spot
- A clear takeaway: simple ingredients, big payoff
It wrapped on a practical note: make more food with simpler ingredients, so more people can cook it. That mission fits UAE home kitchens, where time is short and good dairy is easy to find.
FAQs
What is Salsa Macha?
It’s a chilli-oil condiment from Veracruz made with dried chillies, garlic, nuts or seeds, and vinegar. It’s spicy, nutty and great on almost anything.
What is Jocoque Seco, and how is it like labneh?
Jocoque Seco is a fermented dairy similar to labneh in texture and use. You can spread it, dip it, or top it with sauces like Salsa Macha.
Who is Susana Villasuso?
She’s a Mexican chef and cookbook author focused on keeping traditions alive while making recipes easier for home cooks. She’s based in the UK.
What happened at SIBF 2025’s Cookery Corner?
Susana cooked Jocoque Seco with Salsa Macha, shared tips for aspiring chefs, and hosted a tasting with pita chips.
What was her main message to home cooks?
Use simpler ingredients, keep traditions alive, and stick with it. Passion and persistence matter.
