Hot and spicy

Sauces are a fundamental element of Mexican cuisine. Each sauce is a complementary condiment to each dish and the main function is to increase the flavor for our palate. It is thought that all food in Mexico is spicy but this is not the case at all, the dish whether it is based on meat, vegetables or fish may or may not have been marinated, but on the table you will always find the classic sauces to enrich the flavor. Sauces can be based on red or green tomato (tomatillo), mixed with chili pepper, seeds and other spices. Each region of the country has a particular sauce but the most well-known are "salsa roja", "salsa verde", "salsa de guacamole" and "salsa taquera".

Soul of Mexico

Most Mexicans can't resist adding one or more salsas to all kinds of dishes, it's part of their DNA. Accompany barbacoa tacos with salsa macha, tacos al pastor with a delicious salsa verde, molletes with picco de gallo sauce or cochinita pibil with habanero chile sauces. However, the use of salsas goes further, they are also used to prepare drinks such as michelada and are also put on fresh fruit and salted chips.

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