Most Mexicans are known for enjoying spicy food, and each person may have unique reasons for loving and eating spicy food. However, some of the most common reasons include:
Intense and Complex Flavor: Salsa adds a deep, multifaceted flavor to dishes, enhancing other ingredients and creating a richer culinary experience.
Infinite Variety: There is a huge variety of salsas in Mexico, each with its own flavor profile and level of spiciness. This allows each person to find the salsa they like the most and experiment with different combinations.
Culture and Tradition: The consumption of salsa is part of cultural identity. Since pre-Hispanic times, chili peppers have been a staple in the Mexican diet and have become a symbol of Mexican gastronomy.
Endorphin Boost: Capsaicin, the compound that gives chili peppers their spiciness, stimulates the release of endorphins, which produce a feeling of well-being and pleasure.
Food Preservation: Historically, spicy salsas have served as a natural method of preserving food, as the spiciness inhibits the growth of bacteria.
Adaptation to the Environment: Mexico’s climate is ideal for growing chili peppers, and over time, local populations developed a taste for them. Chili peppers are versatile and grow in various regions, making them easily accessible for Mexican communities throughout history.
Types of Salsa in Mexico
There is a wide range of salsas, each with its own character and special touch. These can be divided into two types: traditional salsas and commercial salsas.
Traditional Salsas are those used for daily meals, while commercial or artificial salsas are often used to accompany snacks like peanuts, chips, fruit, etc.
Traditional Salsas
- Cooked Red Salsa: Made with tomatoes, dried chilies (like ancho or guajillo), onion, garlic, and spices. It’s a versatile salsa that accompanies everything from huevos rancheros to grilled meats.
- Chile de Árbol Salsa: With a more intense and spicy flavor, it’s made with dried chile de árbol, tomatoes, onion, and garlic. Ideal for those who enjoy an extra fiery touch in their dishes.
- Salsa Macha: A complex, smoky salsa made with dried chilies, peanuts, sunflower seeds, spices, and vinegar. It’s used to accompany meats, soups, and even snacks.
- Molcajete Salsa: Prepared in a stone molcajete, this salsa combines various dried chilies, seeds, nuts, and spices. Its flavor is intense and complex, perfect for sophisticated palates.
- Habanero Chili Salsa: One of the spiciest salsas, made with habanero chilies, tomatoes, onion, and garlic. Not for the faint of heart.
- Raw Green Salsa: Made with green tomatillos, cilantro, onion, garlic, and serrano chili. Its fresh and slightly spicy flavor makes it the perfect companion for tacos, enchiladas, and sopes.
- Cooked Green Salsa: Similar to raw green salsa but with the addition of green tomatoes and cooked in a bit of oil. Its flavor is softer and slightly sweet.
Commercial Traditional-Type Salsas
- La Costeña: Offers a wide variety of salsas, from the classic red salsa to more exotic options like mango habanero.
- Herdez: Another very popular brand with a wide range of salsas, including guacamole, green salsa, and red salsa.
Commercial Salsas
There are a lot of different commercial salsas in Mexico, some of the most popular are:
- Valentina: One of Mexico’s most iconic brands, famous for its spicy red salsa and distinctive bottle.
- Botanera: Known for its spicy salsas and small bottles, ideal for sharing.
- Cholula: Famous for its chipotle chili salsa, with a smoky and slightly sweet flavor.
- Tamazula: Known for its artisanal and organic salsas, with a wide variety of flavors.
- Tajín Clásico: A chili, lime, and salt-based seasoning powder, ideal for fruits, vegetables, and snacks.
- Yaya: A sauce with an Asian twist, featuring flavors like soy, ginger, and chili.
- Tabasco or Frank’s RedHot: Popular hot sauce brands in the United States, recognized and appreciated in Mexico.
- La Europea: A brand offering a selection of gourmet salsas, including international options and sophisticated flavors.
Factors Influencing the Flavor of Traditional Salsas
If you’re a foreigner wanting to try Mexican salsa, you should consider that its flavor and level of spiciness will depend on the following:
- Type of Chili: Chili is the main ingredient that defines the flavor and spiciness of a salsa.
- Cooking Method: How the ingredients are cooked (raw, roasted, boiled) influences the final flavor.
- Additional Ingredients: Spices, herbs, seeds, and nuts add complexity and depth to salsas.
- Geographical Region: Each region of Mexico has its own variations of salsas, with local ingredients and preparations.
- Cook: The flavor of a salsa can also vary depending on the cook’s seasoning, and even the season or location where the chilies were harvested.
Factors Influencing the Flavor of Commercial Salsas
Due to their production methods, commercial salsas always have the same flavor and level of spiciness. However, each one will have different flavors. Some are more recommended for eating with chips, others with vegetables like potatoes or cucumbers, or fruits like mango, melon, jicama, etc.
If you’re looking for a more authentic experience, I recommend trying artisanal salsas that you can find in local markets or specialty stores.