Tara A. Spears
When you visit Mexico, you will find that salsa is everywhere, from street food stalls to high-end restaurants, and it is an essential component of most meals. Initially I was hesitant to use it, but once I tried salsa, I loved it. Mexico, a country known for its vibrant culture, rich history, and delicious cuisine, is a paradise for food enthusiasts. Naturally one expects great things from this iconic and beloved cooking element in Mexican cuisine. Salsa is a flavorful and spicy sauce made from a variety of ingredients such as tomatoes, onions, jalapeños, and cilantro.
When I moved to Puerto Vallarta, Mexico in 2000, for the first time in my life, I experienced food poisoning repeatedly the first month but chalked it up to a foreign stomach not being used to the spicy food. By the time I was here six months, I was 20 pounds under my lowest ideal weight. I didn’t know that salsa can be a breeding ground for bacteria and other microorganisms, especially if it’s not handled or stored properly.
In case you aren’t aware, food poisoning is a general term for illness caused by contaminated food, while salmonella is a specific type of bacteria that can cause food poisoning- the terms are related but not interchangeable. Because I loved salsa I educated myself about proper preparation and storage.
Therefore, in late 2000 I was not surprised to read the headline “99/100 Restaurants Tested Had Botulism in salsa…” The issue was not the quality of the venue but the tradition of keeping food at room temperature. The result of the Health Department testing was instigating the food regulation that stipulates that salsa can only be a maximum of two hour unrefrigerated. Therefore, if you walk into a restaurant and a bowl of salsa is sitting on the table, red flag alert! Do not eat it. If salsa is brought to you after you are seated, chilled, it should be safe.
In the 1990s and early 00s, it was the custom for EVERY restaurant and food cart in Mexico to have bowls of salsa sitting on the tables from the time they opened until they closed. It’s when I learned first-hand what the adage ‘watch out for Montezuma’s revenge’ refers to. This slang expression is the quick onset of gastrointestinal distress, including diarrhea and stomach cramps, that travelers often experience after consuming contaminated food or water while in Mexico. This condition is commonly caused by bacteria, particularly strains of E. coli, that is quick to grow in room temperature salsa.
In fact, at that time, food poisoning was so common that the Mexican Health Department (the Secretaría de Salud) specifically under the General Law on Health and NOM (Normas Oficiales Mexicanas) investigated. The Secretaria de Salud then enacted standards that emphasize sanitary control and preventing contamination by passing a regulation in 2001 that prohibited salsa from being at room temperature for more than two hours. Today, the proper handling of salsa in restaurants is the norm.
Let’s look at some of the most popular types of salsa in Mexico: Pico de Gallo is an essential side for Mexican food. It’s stuffed in things, piled on things, served as a side. It’s by far the most well-known Mexican salsa. And it’s definitely no coincidence that the red tomato, white onion and green cilantro/coriander represent the colors of the Mexican flag!
Salsa roja, a mild and smoky sauce made from tomatoes, onions, and chipotle peppers. Salsa verde, a tangy and herby sauce made from tomatillos, jalapeños, and cilantro. Salsa cruda, a raw and spicy sauce made from diced onions, jalapeños, and cilantro. Salsa negra, a dark and earthy sauce made from chipotle peppers, garlic, and spices.
is more than just a condiment in Mexico; it has cultural significance as a symbol of community, tradition, and hospitality. In Mexican culture, salsa is served at home and often served at social gatherings, celebrations, and holidays. Salsa is a way of bringing people together and sharing in the joy of good food and good company. When you visit Mexico, you will find that salsa is an essential part of most meals, and it is often served with a variety of dishes such as fish tacos, tortillas, and grilled meats. Today, salsa is a staple in Mexican cuisine, and enjoyed by people all over the world.