Podcast Summary
History of Salsa: Salsa gained popularity in America in the late 80s and 90s, surpassing ketchup sales, with roots tracing back to Mesoamerican cultures and their love for chilies and tomatoes, but not all jarred salsa is free of high fructose corn syrup.
Salsa, a popular condiment in America, has a rich history rooted in Mesoamerican cultures and their love for growing chilies and tomatoes. The discussion on the Super Secret Bestie Club Podcast and Stuff You Should Know podcasts highlighted the popularity of salsa in the late 80s and 90s, surpassing ketchup sales. Despite its Americanization with the use of chips, the origins of salsa can be traced back thousands of years in Central and South America. The podcasts also mentioned that not all jarred salsa is created equal, with some containing high fructose corn syrup. Overall, the conversations emphasized the significance and enduring appeal of salsa in American culture.
Aztec sauces history: Aztecs had various sauces made from chilies, tomatoes, and other ingredients, documented by Franciscan priest Bernadino de Sahagun in the 16th century, and the word 'salsa' was already in use to describe these chili condiments.
Salsa, as we know it today, has a rich history that dates back over 10,000 years. The Aztecs, specifically, had a variety of sauces made from chilies, tomatoes, and other ingredients. The first recorded mention of these sauces was by Franciscan priest Bernadino de Sahagun in his Florentine Codex. Sahagun documented various types of sauces, including hot sauces, bean sauces, mushroom sauces, and sauces made with squash and tomatoes. These sauces were a common condiment in Aztec culture and were sold in markets. The word "salsa," which means sauce in Spanish, was already in use during the 16th century and was used to describe these chili condiments. The misconception that "pepper" is the correct term for chilies comes from Christopher Columbus's mistake in comparing chilies to black pepper. Overall, salsa has a long and significant history in Mexican culture and continues to be a popular and essential condiment.
Old World and New World Sauces: The exchange of ingredients between the Old World and the New World led to the creation and evolution of sauces like salsa, mole, and hot sauce, each with unique characteristics and uses in Mexican cuisine.
The exchange of ingredients between the Old World and the New World led to the creation and evolution of various sauces, including salsa, mole, and hot sauce. Initially, Europeans were hesitant to consume tomatoes due to misconceptions about their toxicity. However, as people began to experiment with new ingredients, recipes for sauces like salsa emerged. Salsa, which was initially a fat-free condiment, gained popularity during the fat-free craze of the 1980s and 1990s. Mole, on the other hand, is a sauce made with a large number of ingredients and is typically smooth and not chunky. Hot sauce, as the name suggests, is primarily known for its heat and is usually not chunky or thick like salsa. These sauces have distinct differences, and while they can be compared to condiments like ketchup and gravy, they each have unique characteristics and uses in Mexican cuisine.
Hot Sauce vs Salsa: Hot Sauce originated in Massachusetts in the early 19th century and is different from Salsa, which originated in the American Southwest in the 1920s and 30s and is a product of Mexican, Spanish, and indigenous cuisines fusion. Pace Foods, founded in the 1940s, introduced America to commercialized salsa, and its popularity grew in the 1970s during the health craze.
Hot sauce, which originated in Massachusetts in the early 19th century and gained popularity in the southern United States, is not the same as salsa. Salsa, which came onto the scene in the 1920s and 30s in the American Southwest, is a product of the collision between Mexican, Spanish, and indigenous cuisines. Originally, it was an authentic Mexican dish, but it was adapted to suit the American palate. Tex-Mex or Cali-Mex cuisine was born from this fusion, and salsa was one of its key components. The salsa we know today, which is often found in jars and used as a dip, can be traced back to the less refined versions of yesteryear. David Pace, a Louisiana native, is credited with introducing America to salsa in the 1940s and 50s, and his brand, Pace Foods, became a household name. However, it was his son-in-law, Kit Goldsbury, who took the brand to the next level in the 1970s, riding the wave of the health craze and the shift towards fat-free foods. The famous "get a rope" advertising campaign, which ran from 1993 to 2003, helped cement Pace's position as the leading salsa brand in the US.
Origins of Salsa and Tortilla Chips in America: Multiple origin stories exist for the popularity of salsa and tortilla chips in America, with claims tracing back to the late 1800s and 1900s, and involving figures like Ralph Marquez, Rebecca Webb Carranza, and Jose Bartolome Martinez
The popularity of salsa and tortilla chips in America can be traced back to the late 1800s and 1900s, with various origin stories pointing to different individuals and regions. One of the earliest known producers was Ralph Marquez, an actor from the Pacific Northwest who helped make salsa a desirable alternative to ketchup during the late 1980s. Another origin story involves Rebecca Webb Carranza and her husband, who ran a tortilla factory in Los Angeles and turned their unsellable misshapen tortillas into tortilla chips, which became a regional hit in the 1940s and 1950s. A third contender is Jose Bartolome Martinez, who is known as the "corn king of San Antonio" and may have been the first to mass-produce tortilla chips in the United States around the 1910s. Despite the uncertainty of the exact origin, it's clear that salsa and chips have become an integral part of American culture, with various competing origin stories adding to their rich history.
History of hot sauce with chips: Hot sauce with chips predates salsa in restaurants and adds depth and excitement to various dishes, but proper food handling and storage are crucial for fresh sauces made with raw produce to avoid foodborne illnesses
The use of hot sauce with chips predates the popularization of salsa in restaurants, with people even putting hot sauce directly on their chips much like adding ketchup. This interesting tidbit was discovered during research for a podcast episode. Another key point is the versatility of sauces, with pico de gallo being a favorite for its fresh and chunky texture, and Chipotle's smoky and tangy chipotle sauce adding unique flavor to dishes. However, it's important to note that fresh sauces made with raw produce carry the risk of foodborne illnesses, so proper food handling and storage are essential. Overall, sauces add depth and excitement to various dishes, making them an essential component in the culinary world.
Types of Salsas: Salsa Verde is a tomatillo-forward green salsa known for its garlicky and hot taste, while Salsa Macha is an oil-based sauce from Veracruz with dried chilies and garlic. Ahi Kriyolo comes in two versions: one with dairy and orange Ahi peppers, and another with vinegar and no dairy. Chimichurri, from Uruguay/Argentina, is primarily made of parsley, garlic, and oil, not a typical salsa.
There are various types of salsas, each with unique flavors and origins. Salsa Verde, made from tomatillos, is a tomatillo-forward green salsa that stands out for its garlicky and hot taste. Trader Joe's and Mateo's are recommended brands for good jarred Salsa Verde. Salsa Macha, from Veracruz, is an oil-based sauce with dried chilies, ground peanuts, garlic, sesame seeds, olive oil, and vinegar. Ahi Kriyolo, from Peru, comes in two versions: one with sour cream or mayo and orange Ahi peppers, and another, from Ecuador, with vinegar instead and no dairy. Chimichurri, from Uruguay/Argentina, is not a salsa as it's primarily made of parsley, garlic, cilantro, oil, and no peppers. The best free table-side salsa in the US can be found at La Fonda in Atlanta, known for its sophisticated and unparalleled salsa.
Community and Resilience: Unexpected places like community gardens and shared meals can foster connection and inspire resilience, while personal stories of overcoming challenges remind us of the strength of the human spirit.
Community and resilience can be found in unexpected places. Whether it's enjoying a meal at La Fonda and exploring the East Lake Garden, or a great-grandmother's determination to keep her family together during hard times, these stories remind us of the power of connection and the strength that comes from facing challenges head-on. The East Side Garden in Atlanta is open to the public and a great place to visit after a meal at La Fonda. The garden has a new Instagram page, and a unique sign painted by local artist R. Land, featuring his signature praying hands and lost cat design. Meanwhile, a story from listener Tamara shares the inspiring tale of her great-grandmother, Judida, who, as an immigrant and mother of six, successfully fought to keep her children from being taken away from her when her husband was bedridden in a hospital. These stories remind us of the importance of community, resilience, and the strength of the human spirit. Whether it's through sharing a meal, exploring a community garden, or facing challenges head-on, we can find joy and inspiration in the most unexpected places.