Chef Jason Santos Brings Boston’s Coastal Mexican Flair Home with New ‘Citrus & Salt’ Cookbook

Celebrity chef Jason Santos is bringing the high-energy atmosphere of his Boston hotspot directly to home kitchens. Santos has released his third cookbook, “Citrus & Salt: Coastal Mexican Fare from Boston’s Hottest Restaurant,” a collection that emphasizes bold moves and unapologetic flavor over strict tradition.

A Collaborative Approach to Coastal Mexican Fare

The cookbook is a joint effort between Santos and Sarah Heimreid, the beverage director for Santos’ restaurant group. Having worked together for four years, the duo spent two years completing the book to ensure it captures the “fearless” and “flavor-forward” essence of the Citrus & Salt experience. While Santos leads the culinary direction, Heimreid contributes her expertise through a variety of cocktail and mocktail recipes.

Bold Recipes and Signature Dishes

The book moves away from playing it safe, offering a diverse range of recipes that span brunch, seafood, and vegetable-forward plates. Some of the standout dishes featured in the collection include:

• Pastrami-spiced grilled octopus served with a spicy orange relish.
• Bacon cheeseburger empanadas paired with a special sauce.
• Off-the-cob flamin’ hot street corn.
• Cast iron avocado, chorizo, and queso fundido, featuring bubbling molten cheese finished with red jalapeno sauce and fresh avocado.

To complement the food, the book includes creative beverage options designed by Heimreid, such as the “butterfly lemonade” and a tequila-based drink titled “I didn’t text you, tequila did.”

Expanding the Culinary Empire

The release of the cookbook coincides with a period of growth for Chef Jason Santos. Beyond the original Citrus & Salt in Boston, Santos manages a portfolio of acclaimed dining spots, including Ghost Light Tavern in Boston and Buttermilk & Bourbon, which has locations in both Boston and Watertown. Looking ahead, Santos plans to expand the Citrus & Salt brand by opening a larger restaurant in his hometown of Burlington this summer.

Key Takeaways: The Citrus & Salt Cookbook

• Core Philosophy: A focus on coastal-Mexican inspiration that avoids following tradition blindly.
• Collaborators: Co-written by Chef Jason Santos and beverage director Sarah Heimreid.
• Content: Includes a mix of food and drink recipes, ranging from desserts to seafood and cocktails.
• Availability: The book is available for pre-order through major retailers including Amazon, Barnes & Noble, Books-A-Million, and Chapters.

Conclusion

With the launch of “Citrus & Salt: Coastal Mexican Fare from Boston’s Hottest Restaurant,” Jason Santos provides home cooks with the tools to recreate the vibrant, high-energy dining experience of his Boston establishment. As Santos continues to expand his footprint in the New England food scene with the upcoming Burlington location, this cookbook serves as a definitive guide to his signature edge and culinary energy.