Good article about salsa from the NYT
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 ;-)
Interesting article, thanks for posting.
Most Recommended Discussions on Food Media & News
Dec 13, 2013
Top Chef NOLA - Ep. #10 - 12...
15 minutes ago
The Annual Hater's Guide to...
16 minutes ago
The hard debate over nutrition...
about 5 hours ago
USA Today: The Food and Drug...
36 minutes ago
Cronuts, we are so over you!
about 7 hours ago
A Dozen Salsa Recipes, from Basic to Exotic
See All 12 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise