Good article about salsa from the NYT
Interesting article, thanks for posting.
From the NYT article: "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." - Awesome. I wonder what they serve it with.
Imagine asking for seltzer in Mexico? You would get salsa.
Thank you, George Costanza.
Naw, you'd probably get Pepto ;-)
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