DON’T TOUCH YOUR EYES!

Originally Published the Week of Dec. 27, 2021 in Western Outdoor Publications

          I’m a chips and salsa guy. 

         I go into a Mexican restaurant and I look forward to ruining the rest of my meal filling up on the chips and salsa that get plopped in front of me. 

In fact, I judge the restaurant based on their chips and salsa.

         It’s the opening round.  First impressions are everything.  Usually, the chips and salsa are a pretty good reflection on the rest of the meal-yet-to-come.

         The problem is that in most Mexican restaurants in Mexico, you don’t get chips unless it’s a tourist place or you ask for the chips.  And, even then, chances are you definitely don’t get the typical big basket.

         You get a little bowl.  Like a peace offering of chips!   

         But, there’s still the salsas.  And every place worth it’s chili peppers makes their own. 

I’m not talking about stuff you pour out’ve a bottle like Tabasco, Cholula, etc.  Those are hot sauces, not technically salsas. 

         That’s for a different column.  If the salsa comes out’ve a bottle or jar, move along. Those places don’t last anyway. 

         I have a rule or two when I hit a new place and try their salsas.

         First, just because it looks mild doesn’t mean anything.  Conversely, a very tasty benign salsa could appear like Satan’s own brew.  

         Even at a regular place that you visit often. 

         Their homemade salsa can change from day-to-day.   That’s because the quality and flavor of the ingredients can change.

         For example in our restaurant in La Paz, we would make green salsa verde from green tomatillo tomatoes.  One day the salsa would be sweet and mild. 

        The next day, it could be very bitter and we would have to adjust the recipe.  That’s because the quality and taste of the tomatoes would change from our delivery guy.

        All tomatoes are not created equally.  Nor or chilis or onions.

         So, as a rule, no matter what the salsa looks like, I put a little dab on the tip of my little finger and taste it.  Or on the edge of my plate. 

         Knowledge is power and better to know up-front before I slather my taco with a sauce that I won’t like or will cause me physical damage!

         There are several main salsas to keep an eye-out for.  They’re the standards at most any restaurant or taco cart you visit in Mexico. 

         SALSA FRESCA/ PICO de GALLO – Usually pretty mild and can surely vary from place-to-place.  Usually bright red and green.

Typically consists of chopped red tomatoes, onions, salt, cilantro and fresh jalapeno or serrano chilis.  This is the universal salsa.  Stuff it in a taco.  Divebomb it with chips.  Spoon it over your huevos rancheros, fish or steak.

         SALSA VERDE/ TOMATILLO SAUCE – Made from green tomatillo tomatoes, this can range from tart to sweet and savory.  If the tomatoes are first grilled, roasted or boiled, then blended with the other ingredients such as the chilis and onions, you get a bolder full-bodied salsa.  In fact, all of the ingredients are sometimes cooked then blended together.

Using uncooked ingredients produces a salsa on the tart side.  Not necessarily a bad thing.  Just deliciously different.

         AGUACATE – This is avocado salsa.  My personal favorite. 

I can put this on everything in sight.  Remember, the “taquitos” they sold at your little league games as a kid and the green sauce that came out’ve a plastic jug?  Aguacate is a 5-star creamy upgrade.

It’s got the coolness of avocado blended with cilantro, a bit of lime, salt, onion and garlic contrasted with the serrano peppers.  It also has tomatillos in it very often. 

Guacamole…another favorite for other reasons…isn’t so creamy and is primarily avocados without the tomatoes and has a thicker consistency.

       SALSA ROJA – This is often the signature sauce at any local dining spot.  I’ve encountered places that guard “grandma’s recipe” like Colonel Sanders safeguarded his finger-lickin’ good chicken recipe.  

The main thing is roasted or boiled chili arbol.  It’s got more kick than other salsa chilis and cooking brings out spicy smokey flavors and deep red colors.  It’s then blended with the onions, garlic and other ingredients and can be served hot or cold.

This is definitely one you should taste ahead of time before spooning it on your food.  Sometimes, a little goes a long way.

Everyone makes their salsas differently and part of the fun of eating in Mexico is sampling all the different types.

 That’s my story!

Jonathan