January 31, 2019 | By Shawna Graves
A longside traditional barbecue sauces and fixins, an unusual accoutrement kicks things up a notch at Come and Take It BBQ in Alpine. A salsa with origins in Northern Mexico known as chile macho graces the eatery’s
tables, as it does many across West Texas. Owner Scott Turner uses a chile macho recipe he learned from his childhood best friend’s mother, Terlingua resident Dominga Acosta.