Rediscovering Salsa, the Soul of Mexico in a Bowl

By JULIA MOSKIN

International Herald Tribune

IT'S not easy being a Mexican restaurant in the United States. Some
customers are outraged if the menu doesn't have burritos; others, if it
does. Some see authenticity when chips and salsa aren't on the table;
others see a rip-off.

"Everybody here thinks they know what Mexican food is," said Nicholas
Cox, the chef at La Esquina in NoLIta. "Especially if they're from Texas
or California."

Salsa, in particular, has emerged as Mexico's most misunderstood
culinary export. In Paris, Mexican restaurants make it with minced
cornichon pickles and ketchup; in Japan, with green shishito peppers and
Kewpie mayonnaise; in American factories, with corn syrup and red bell
peppers.

Soon after the United States "discovered" salsa in the 1980s, it soared
to popularity, famously outselling ketchup by 1992. American cooks
flirted with peach salsa and corn salsa, while supermarket salsa evolved
into a thick, sweet mix.

But on its global journey, salsa as it is actually made in Mexico often
became lost.

Irma Verdejo, an owner of Tulcingo del Valle in Hell's Kitchen, said
that her customers often see it as a generic mix-and-match condiment.

"I fight with people about salsa all the time," she said. "They want to
put this salsa with that dish, or they want it more spicy, or less
spicy. And they always think it should be free."

Javier Olmedo, a Oaxaca University student and aspiring chef, said:
"Watching someone shovel in salsa with tortilla chips is strange to
Mexicans. Like how an American would feel watching someone drink salad
dressing out of the bottle."

Salsa is a cornerstone of the Mexican kitchen, a contrast for a
repetitive diet of corn, squash and beans. Just as French cooks
understand that béarnaise sauce suits some dishes, hollandaise others,
Mexican cooks know salsas have different qualities and functions.

Recently, true salsas have been finding their place at the Mexican table
in New York. "Now there is a conversation between Mexico and the United
States about what is good Mexican food," said Iris Avelar, who grew up
moving between Guadalajara and the San Francisco Bay Area, where her
parents had a restaurant. She is an owner of La Superior in
Williamsburg, Brooklyn, which specializes in carefully made Mexican
street food.

"When my parents opened their restaurant 20 years ago, we had to have a
'gringo salsa' with no chilies at all," Ms. Avelar said. "That would
never happen now."

Brilliantly flavorful salsas, made in the classic way, have become much
easier to find here, both at hipster magnets - like La Superior;
Cascabel Taqueria on the Upper East Side; Mercadito in the East Village;
Barrio Chino on the Lower East Side; and Hecho en Dumbo, which just
opened on the Bowery - as well as at traditional places like Tulcingo
del Valle, as well as Tortilleria Nixtamal and Tia Julia, both in
Queens.

The chefs in these kitchens create salsas that go way past "red or
green" and "mild or hot." They highlight the green, herbaceous flavors
of fresh chilies and the raisiny sweetness of dried; they use heat
judiciously, to contrast the richness of meats like house-made chorizo
or braised veal tongue; they let some salsas rest overnight to soften
their flavors and make others to order to emphasize the snappiness of
the ingredients.

These places do not serve what chefs call "contemporary Mexican
cuisine," a sophisticated blending of Mexico, Spain, France and the
Americas. Instead, they are fashionably glorified taquerias that give
respect to Mexico's most basic and widespread snack.

"A great taco is a perfect food," said Danny Mena, the chef at Hecho en
Dumbo, who is from Mexico City. "A tortilla, a protein and then the
salsa is just the genius Mexican way of seasoning every bite with
acidity, heat and salt."

Felipe Mendez, the chef at La Superior, said, "In Mexico, we say that
the meat is what makes a taco good, but the salsa is what makes it
exceptional."

The word "salsa" does simply mean "sauce" in Spanish, but in truth salsa
in Mexico almost always means there will be chilies.

But salsa is not simply a liquid delivery system for the chilies' heat:
it is meant to have flavor and depth, with a mix of tart, sweet, salty
and hot effects. It should be "poignant" with heat, Mr. Mena said, but
not hit you over the head with it. (Only salsa picante - thin red sauces
like Cholula, Tapatío and Valentina - is simply hot.)

Salsas can be made with fresh chilies (like serrano, jalapeño, poblano
or habanero) or dried chilies (guajillo, cascabel, ancho, morita or
chipotle), but the two are rarely combined.

There are salsas rich with pumpkin seeds and peanuts or warmed with
cloves and canela, the cinnamonlike native Mexican bark. There are
salsas of tomatillos and tomatoes, and salsas that are raw (cruda) and
cooked (cocida). A cooked one, like salsa ranchera (country sauce) or
salsa verde (made from tomatillos), can be used as a table sauce or a
cooking medium, in dishes like chilaquiles (fried tortillas simmered in
salsa).

Raw salsas are explosive, setting off fireworks of heat and acid in each
bite. Cooked salsas are more like candlelight, shedding a slow, steady
warmth.

The most basic fresh salsa of finely cut tomatoes, green chilies and
onion - basically what's served with chips in neighborhood Mexican
restaurants - is often called "pico de gallo," in North America, but
simply "salsa Mexicana" in most of Mexico.

Most authentic salsas are based on just a few ingredients - chilies,
tomatoes, onions, garlic - which are easy for home cooks here to get
their hands on. What produces the dizzying range of flavors, tastes and
textures is how those ingredients are cooked (or not) - charred on a dry
surface for smokiness, shallow-fried in oil for creaminess, simmered in
water for brightness or simply buzzed in a blender for punch.

One of the best salsas in the city is the balanced, slow-burning salsa
ranchera at La Esquina, made daily by Gloria Reynoso, who has been with
the restaurant since it opened in 2005. Its base is a thick crimson
paste, sweet but with bitter and earthy undertones, made from soaked
dried guajillo chilies. The salsa combines lusciously with runny egg
yolk and soupy black beans in the restaurant's huevos rancheros.

"That liaison is just so correct," said Mr. Cox, the restaurant's chef,
who also uses the salsa on roasts and, as he said, "when the braised
beef turns out drier than you wanted it." Another authentic use for
salsa, as a moistener for dishes that become dried out by cooking or
time, is a handy trick for home cooks.

Other memorable New York City salsas: Mercadito's salsa de cacahuetes,
an unctuous blend of peanuts and four different types of dried chilies;
salsa borracha, traditional "drunken" salsa spiked with tequila and
sweet with long-cooked onions, which tops roasted goat at Cabrito in the
West Village; and a not very authentic but wonderful red sauce at the
newcomer Dos Toros near Union Square, made with flowery, fiery fresh
habanero chilies, which are rarely used for salsa outside the Yucatán.

At Tulcingo del Valle, a creamy salsa roja is spiced with cloves and
canela, the Mexican cinnamon that comes in soft, balsa-like shards.
Jesus Verdejo, the chef, said that this is the basic red sauce in his
hometown, Puebla, and it tastes rich and complex. Because the dried
árbol chilies and onions are fried in oil, the sauce turns creamy pink
when emulsified in a blender, a key piece of modern Mexican cooking
equipment.

The traditional tools for making salsa are a molcajete, a rough-textured
mortar, and a tejolote (pestle) made from black volcanic rock, which can
pound ingredients into a fine purée. Sometimes, that texture is
desirable, but most of the cooks interviewed said that a completely
smooth salsa is the modern restaurant standard, here and in Mexico.

Mr. Mena, of Hecho en Dumbo, uses a big, hungry-looking hand blender for
his excellent salsa verde, a rounded, tomatillo-based trickle of
concentrated flavor with serrano chilies. He said that salsa is
infinitely adaptable, defying labels, able to accommodate whatever good
cooks want to do to it.

In modern Mexico, salsa often gets extra savor from salsa inglesa
(Worcestershire sauce), salsa de soya (soy sauce), jugo Maggi (an
MSG-based sauce) or spoonfuls of chicken broth.

"Salsa is not even vegetarian in Mexico," Mr. Mena said in discussing
what makes salsa genuine. "How can anyone know what authentic is?"

The Times writer states that Jugo Maggi is an "MSG based sauce".
I disapprove of this trend to call anything with hydrolysed
vegetable protein "MSG".

Just thought I'd register a complaint. ;-)


Steve

Victor wrote:

> "A great taco is a perfect food," said Danny Mena, the chef at Hecho en
> Dumbo, who is from Mexico City. "A tortilla, a protein and then the
> salsa is just the genius Mexican way of seasoning every bite with
> acidity, heat and salt."

Several nights ago I made a very strong beef stock from beef shanks. For
dinner that evening I made six tacos using some of the leftover beef, and
used a different salsa in each one. They were MUCH better than I expected
them to be.

The salsa progression was:
"Santa Maria" salsa (<www.cookscountrytv.com/recipes/detail.asp?docid=8458>)
chipotle-tomatillo salsa
habanero-carrot-onion salsa
roasted tomato-olive salsa
caramelized onions with aged cheddar
orange-ancho salsa
avocado-lime salsa

Besides the fact that the tacos were so scrumptious, it was fun!

Bob

On 3/17/2010 7:57 PM, Steve Pope wrote:
> The Times writer states that Jugo Maggi is an "MSG based sauce".
> I disapprove of this trend to call anything with hydrolysed
> vegetable protein "MSG".
>
> Just thought I'd register a complaint. ;-)

What's your objection? Do you know of any hydrolyzed vegetable protein
in common use that does not devolve to MSG?

J. wrote on Thu, 18 Mar 2010 07:42:11 -0400:

> On 3/17/2010 7:57 PM, Steve Pope wrote:
>> The Times writer states that Jugo Maggi is an "MSG based
>> sauce". I disapprove of this trend to call anything with
>> hydrolysed vegetable protein "MSG".
>>
>> Just thought I'd register a complaint. ;-)

>What's your objection? Do you know of any hydrolyzed vegetable protein
>in common use that does not devolve to MSG?

True in its way I suppose but, to be pedantic, MSG is only present in
solid preparations. In solution, there are glutamate and sodium ions.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

J. Clarke > wrote:

>On 3/17/2010 7:57 PM, Steve Pope wrote:

>> The Times writer states that Jugo Maggi is an "MSG based sauce".
>> I disapprove of this trend to call anything with hydrolysed
>> vegetable protein "MSG".
>>
>> Just thought I'd register a complaint. ;-)

>What's your objection? Do you know of any hydrolyzed vegetable protein
>in common use that does not devolve to MSG?

HVP contains some MSG, but also many other amino acid salts, and
to call this mixture "a form of MSG" a bit silly... it
is mixed amino salts, not just MSG. It does not "devolve
to MSG".

BTW, all the essential amino acids will equally stimulate
a umami response.

Steve

On 3/18/2010 10:04 AM, Steve Pope wrote:
> J. > wrote:
>
>> On 3/17/2010 7:57 PM, Steve Pope wrote:
>
>>> The Times writer states that Jugo Maggi is an "MSG based sauce".
>>> I disapprove of this trend to call anything with hydrolysed
>>> vegetable protein "MSG".
>>>
>>> Just thought I'd register a complaint. ;-)
>
>> What's your objection? Do you know of any hydrolyzed vegetable protein
>> in common use that does not devolve to MSG?
>
> HVP contains some MSG, but also many other amino acid salts, and
> to call this mixture "a form of MSG" a bit silly... it
> is mixed amino salts, not just MSG. It does not "devolve
> to MSG".

So do you have percentages? And what _do_ you call the process by which
MSG is formed from glutamate?

> BTW, all the essential amino acids will equally stimulate
> a umami response.

Source?

J. Clarke > wrote:

>On 3/18/2010 10:04 AM, Steve Pope wrote:

>> HVP contains some MSG, but also many other amino acid salts, and
>> to call this mixture "a form of MSG" a bit silly... it
>> is mixed amino salts, not just MSG. It does not "devolve
>> to MSG".

>So do you have percentages?

Yes, if it's soy protein to begin with only 25% of HVP is
MSG. The rest is other aminos.

>And, what _do_ you call the process by which
>MSG is formed from glutamate?

MSG is formed from glutamic acid by hydrolysis with lye.

>> BTW, all the essential amino acids will equally stimulate
>> a umami response.

>Source?

I'll have to look for it. Surprised me a bit, with the
press that umami sense was particularly tied to MSG. It isn't.

Steve