Fresh salsas abound in the Latin American tropics, where produce can grow year-round, making it easy to chop, grind, blend or puree fresh fruits, vegetables, spices and herbs into savory or sweet ...

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Pico de gallo, often called salsa fresca or salsa cruda, is one of Mexico’s most beloved culinary staples. Unlike blended salsas, it’s all about freshness and texture: diced ripe tomatoes, onion, ...

Who gets to wag the proverbial finger at what should or shouldn’t play a part in a Mexican person’s kitchen or gastronomical expressions? “Is cooking not an outlet for us to cultivate and bring our ...