Lynae Fearing and Tracy Rathbun have a lot in common. Both are busy mothers of two children. And each is married to a superstar Dallas chef (Dean Fearing of Fearing’s and Kent Rathbun of Abacus and Jasper’s). When Tracy and Lynae stepped into the limelight with their own venture, Shinsei, they quickly made this pan-Asian spot one of Dallas’s hottest reservations. The two women sat down to taste-test Pace’s new line of salsas, and to point out—Asian-shmasian—it’s all about what tastes good!

Favorite Flavors

We set out to keep the restaurant menu sushi and pan-Asian, but we added our own spin. Like—we love stuffed jalapeños, traditionally a Tex-Mex dish. So we’ve got them on our menu, but they’re given an Asian twist—stuffed with chicken and flavored with ginger, green onions, and coconut milk. They’re fried in tempura batter and served with a curry dipping sauce.

Mix It Up

Asian cuisine has a lot in common with our regional cuisines. Both use a lot of hot peppers. It’s fun to experiment and mix things up. Pace’s new Triple Pepper Salsa could be a great dipping sauce for spring rolls. There are no rules—it’s whatever tastes good.

Ladies First

We hired Casey Thompson as our chef because she was good—she had been working for Dean. We didn’t set out to be all-woman, but it’s kind of neat.

Home Base

Our partnership works because we have the same priorities, which means family first. Then food!

Breakfast Table

Sunday morning, there’s nothing better than a big family meal of migas, the classic Tex-Mex version of scrambled eggs. It’s one of those hearty easy-to-fix dishes that everyone loves. We’ve made this recipe for years and tried it recently with Pace’s new Tequila Lime Salsa—yum. There’s salsa in the recipe, but we like to pile it on top as well. Can you have too much salsa?