Special sauce: Varieties of Mexican salsa - Fox 2 News Headlines

Special sauce: Varieties of Mexican salsa

Updated: Thu, September 26th 2013 3:54 pm
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • Recipe CollectionMore>>

  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.


By


In Mexico, salsa is an endless journey. Every microclimate, every state, has its own ingredients, its own methods of making it.

If you counted all the salsas in Mexico, I assure you there would be thousands. Yet there's one thing most Mexicans would agree on: There's no meal without salsa.

It's more than just a condiment for anointing tacos, drizzling into soups, and spooning onto eggs, grilled fish, and roast meats — salsa adds a sense of place to everything it touches.

Growing up on the border of Puebla and Oaxaca, I would pick deep-red tomatillos and tiny pequin peppers; they both grew wild near my home. I'd char them on the comal and grind them in a molcajete, a mortar and pestle, along with onion and sea salt, to make the salsa that defined my childhood.

So many salsas are improvised from the foods available locally. In coastal Oaxaca, the abundance of seafood has led to the creation of a pico de gallo salsa of tomatoes, onions, chiles, and cilantro that's studded with shrimp.

Sikil p'ak, a Mayan specialty of the Yucatán, features pan-toasted pumpkin seeds, available in abundance throughout the region, as the base for a rich salsa that's as thick as a dip.

And in the hot lowlands of Chiapas, peanuts, sesame seeds, guajillo chiles, and chiles de árbol are fried together and blended to make a lavish sauce.

Other salsas, however, are so universally appealing that they've been adopted throughout Mexico, and beyond. Salsa verde, a refreshing blend of tomatillos, onion, jalapeños, garlic, and cilantro, and salsa roja, a potent jam of charred tomatoes and guajillo chiles, can be found at nearly every taqueria in Mexico City.

But no matter the type, I enjoy salsa best the way that I believe it is intended to be eaten plain, on a fresh tortilla.

Hugo Ortega, chef-owner of Hugo's Restaurant, Houston, Texas, and author of Street Food of Mexico (Bright Sky Press, 2012)


See 6 different Mexican salsas in the gallery »



© 2013 SAVEUR
All rights reserved.


*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices