Special sauce: Varieties of Mexican salsa - WICU12 HD WSEE Erie, PA News, Sports, Weather, Events

Special sauce: Varieties of Mexican salsa

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


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
3514 State St. Erie, PA 16508
Newsroom: (814)454-8812
Toll Free: 1(800)454-8812
Business offices: (814)454-5201
Share Stories
Submit your stories to our site!
Share Photos
Share your photos in our community galleries
Mobile Site
Be sure to stay constantly updated with the power of WICU12 and WSEE at your fingertips
Free Android App
Free iPhone App
Free iPad App
Storm Tracker App
All content © Copyright 2000 - 2014 WorldNow and WICU. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.
                   WICU/WSEE - 3514 State Street Erie, PA 16508 - (814) 454-5201 - info@wicu12.com