Mexico is rightly known for its hot spicy food and its mind-blowing salsas that tickle the taste buds and leave you reaching for a Corona or margarita to sooth your tongue. But for Mexicans, salsa is no such camouflaging condiment like ketchup, it is an art in its own right and one which is part of every self-respecting Mexican kitchen.
The History of Salsa
Although “salsa” is the generic word for “sauce” in Spanish, the delicacy actually predates the Spanish conquest in Mexico with its roots as far back as the Aztecs and Mayas when tomatoes were mixed with chili peppers to accompany poultry and fish. Interestingly enough, many historians claim that the origin of salsa actually came from the Inca tribes in Ecuador and Peru.
Types of Salsa
When most people think of salsa they are referring to a red sauce with tomatoes and chills as the basic ingredients. However, in Mexico, salsas can be any color from brown to green, and what generally characterizes a salsa is the combination of fresh, roasted and boiled ingredients of a runny consistency
Salsa Mexicana (pico de gallo)
This salsa is made from fresh ingredients including chopped tomatoes, chilies, white onion, and coriander leaves.
Salsa Ranchera (Ranchers’ Salsa)
Tomatoes, onion and chilies are boiled together for a more watery consistency perfect for accompanying friend or scrambled eggs.
Salsa Verde (Green Salsa)
Green salsa is made from boiling tomatillos (which look like green tomatoes but which are in fact from the nightshade family) with chopped white onion and chilies.
Expo de Salsas
Why not try some of Mexico’s most delicious salsas at Garza Blanca’s Expo de Salsas, which is a free activity for all guests at the luxury resort. Ask the pool concierge for your weekly activities’ guide and reserve a space at the expo to avoid disappointment.