Salsa Culture
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Salsa in Mexico, it seems, is like Barbeque sauce in America: travel 50 miles from where you last ate ribs, and there’ll be a new sauce tradition, a different recipe and a different method. This week, Saveur put together a slideshow (with recipes) of their favorite regional salsas and how to use them. (We recommend you listen, even if you’re a salsa purist and all you require is a tortilla chip.)
There’s Sikil p’ak, a Mayan salsa blended thick with pumpkin seeds, and Salsa de Cacahuate y Chile de Árbol, a peanut-rich salsa that’s as fun to eat as it is to say. And since the end of August is nearing and we’re trying to squeeze in the last of the season’s parties, we’re taking notes.
Special Sauce: Varieties of Mexican Salsa from Saveur
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