~ Thanks to Nicoletta & Beppe’s, located in the heart of Portland’s Pearl District, for bringing us Sound Tasting! ~



Interested in “spicing” up your life with an authentic sauce inspired by flavors of the southwestern United States? That also takes less than 30 minutes to prepare?

Well look no further, and join host Marti Mendenhall in the kitchen with local indie rock and progressive funk-pop musician, Dallas David Ochoa for Sound Tasting Episode 5. In this episode, they whip up a five-alarm “non-traditional” green chile sauce, that can be used as a topping on almost anything savory.

Dallas will also treat us to a live performance of his song “A Tiny Spell,” off of his newest EP, In Tatters.


Dallas David Ochoa, local singer-songwriter.

From Behind The Microphone

All of the ingredients laid out…

And being chopped/prepped.

Dallas sound-checking before the live performance.

The finished green chile!



1 tablespoon olive oil (or any other cooking oil you prefer)

1 whole onion

1 tablespoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup water

2 cups roasted green chiles (fresh, frozen or canned)

1/2 tablespoon tablespoon honey

1/4 teaspoon brown sugar


(If using fresh green chiles – roast, remove skins and chop.)

Finely chop onion. ​

Place oil in non-stick pan over med-high heat.

Once the pan is hot add the chopped onion, a pinch of salt and pepper. Put on medium heat.

When onions become translucent add a heaping tablespoon of minced garlic. Stir it all together.

Cook until the onions are caramelized. Add small amount of water to deglaze pan and stir again throughout the caramelization process as needed.

Once onions are a golden brown color add the chopped green chiles, honey, brown sugar, water, and the remaining salt and pepper. Stir it all together and bring to a boil – reduce to low heat and simmer for 20 minutes.

If too watery keep on heat a bit longer, and if too thick add a little water and let simmer for a few minutes more.

Season to taste.

Smother this sauce on burritos, hamburgers, tacos, pizza or anything else!

Dallas’s playlist for cooking

Indie rock and progressive funk-pop coalesce in the sounds of Dallas David Ochoa. A Texas-born singer-songwriter, Dallas has thrived in big city music scenes including Denver, Vegas, and Portland. He has performed in a number of songwriter showcases around the country and recently played the Stevenson Waterfront Music Festival in the Columbia Gorge area east of Portland. Continuing the Pacific Northwest music festival circuit, Dallas will be playing “Fool’s Fest” on April 7, 2018 in Stevenson, WA.

Dallas’ music is currently featured on 99.1 FM – Portland Radio Project, 90.3 FM  – Freeform Portland, Radio Hot Tub, and a variety of internet and college stations across the globe. Dallas’ unique music shines in any musical formation — solo, duo, or with a full band.

He’s worked closely with others in the music industry to create his newest collection of songs entitled In Tatters — a 5 song EP mixed and mastered by Arizona-based producer/engineer, Cass Anawaty, of Sunbreak MusicIn Tatters, drops on February 18 — welcomed by a release show at McMenamin’s White Eagle in downtown Portland, OR.

Sound Tasting with Host Marti Mendenhall, features interviews with chefs, musicians and foodies about music, food, behind-the scenes info and a how-to recipe on every show.


Marti Mendenhall, Jazz Singer, Food Enthusiast

You can follow Sound Tasting on Social Media:

Twitter: SoundTastingPDX   Facebook: SoundTastingPdx   Instagram: SoundTastingPdx

Join us Friday, February 9th at 2 p.m. for Sound Tasting: Episode 5, featuring Dallas David Ochoa. Listen live at 99.1 FM in the heart of Portland – or online anywhere at PRP.fm.

This week on Sound Tasting, listen to the live show for a chance to text-to-win! The prizes include the winner’s name on the guest list for free entry, a copy of Dallas David Ochoa’s new EP and CJ Hawley’s new EP, a McMenamins gift card for food and/or drinks. All prizes will be given to the winner at the show on Sunday Feb. 18th. Show starts at 7pm.