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Mexican Food Salsa Special

Salsa. (Latin salsa, salted.) Fem. Composition or mixture of several edible substances, diluted, made to dress or season food. (as translated by royal Spanish academy) Salsa is a very significant expression of culture. As a human being had always hunger for improvements and that hunger led us to what we are today, same way culture is one of the most extraordinary results of this age-old endeavor and salsa is what culture is.

One cannot deny the fact that a good steak, properly grilled, has its virtues. But a well prepared sauce, with all those ingredients and hidden secrets, accumulated smartly , reshapes and ennobles meats and fishes that otherwise would be almost completely worthless. The Mexican salsa finds its support and foundation in the vigorous, spirited, vehement, but at the same time sensual and subtle flavors of the chile. The variety of chiles found in Mexico is amazing: poblano, serrano, pasilla, morita, manzana, güero - chilpotle, chipotle or chilpocle; chiltepín, piquín, mulato, chileancho, mirasol, chilaca, chilchote, cuaresmeño, jalapeño, habanero, tornachile, cora, de árbol, cascabel, and a thousand more.

A very popular, but erroneous belief is that Mexican salsa, as it contains chile, must be unbearably hot. Though this is not fact so try out any Mexican food offering New York City Restaurant. Source: Eats blog For more details visit Eats.com .

By: Eats.com



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