The Different Salsas and Flavors of Mexican Food - El Paso Mexican Restaurant (2024)

FAQs

The Different Salsas and Flavors of Mexican Food - El Paso Mexican Restaurant? ›

Salsa Roja

As you could probably guess from the first bite, the primary ingredient in this salsa is tomatoes, but there is also cilantro, garlic, and a number of other spices that help make each bite better than the last. By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why.

Salsa Roja

As you could probably guess from the first bite, the primary ingredient in this salsa is tomatoes, but there is also cilantro, garlic, and a number of other spices that help make each bite better than the last. By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why.

Cilantro often makes an appearance in both, but more so in green salsas, which feature an overall herbal flavor. Typically red salsas are served slightly chilled, while green salsas can be served chilled or as a warm sauce. Another general rule? Red salsa is hotter than green.

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

There are 6 different styles of salsa danced around the world. Salsa dancing originated in New York, but has evolved into different forms in different countries. You can learn more about the different styles of salsa below.

LA-style salsa is probably the most popular form of salsa dancing in the world. It is the style of salsa that is taught most broadly, and most dancers of other styles of salsa dancing will have at least some familiarity with it.

What Is Cantina Style Salsa vs Regular Salsa? Cantina style is a term used to describe salsa that is restaurant quality. Jarred cantina-style salsa has a thin consistency, and regular salsa in the jar is usually chunky.

If it's fresh chopped tomatoes, onion, chile verde/jalapeño or árbol and cilantro, it's called “Pico de gallo”. If it's cooked, it's just salsa roja or casera.

With garlic and onions as the savory cornerstone, the most common Mexican spices and herbs are coriander, allspice, cloves, thyme, Mexican oregano, Mexican cinnamon (ceylon), cumin and cacao which showcase the breadth of Mexican food.

What is the famous Mexican sauce? ›

Mole is the crown jewel of Mexican sauces. It is refined, delicious and has a complexity of flavour that demonstrates the real fusion of two cultures in one dish. Mole was created by our prehispanic ancestors, they would mix pumpkin seeds, tomatoes and herbs to make a sauce simply called Molli.

Salsa roja ( lit. 'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.

Salsa verde means green sauce in more than one language. In Mexico it is the name of a sauce based on tomatillos that usually contains chili peppers, onions, cilantro and garlic for flavor.

Salsas and other store-bought foods are often color-coded by heat level—green for mild, yellow or orange for medium, and red for hot.

Salsa verde in Mexico is a green salsa, which could be tomatillo or avocado based. However, salsas are typically referred to by ingredient, not color.

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

Best Fresh Salsa: Ithaca

It may not be shelf-stable, but it comes far closer to restaurant-quality salsa than any jarred version could be. And Ithaca's fresh salsa is by far our favorite. Our tasters loved that you can identify and actually taste the vegetables in this salsa.

Pico de gallo

You're probably familiar with this one. Pico de Gallo-style salsa is commonly made with chopped fruits and vegetables that have been seasoned with chiles, herbs, lime juice, and salt.

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.