What chili crisp is to Chinese food, salsa macha is to Mexican food. It’s made up of dried chili peppers, fried in oil, and blended up with peanuts, sesame seeds and garlic. This spicy condiment from Veracruz, Mexico is so flavorful and the perfect topping for everything from tacos to...
What I didn’t know then — and have since learned — is that what was delighting my taste buds was a Mexican chili oil with roots in Orizaba, Veracruz, known as salsa macha. FromLos Angeles Times Many of L.A.’s favorite restaurants are packaging their own sauces, salsas and spices ...
and we asked chef and author Maricel Presilla of Zafra in New Jersey to give our readers the best examples of classic Ecuadoran food. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light...