Comments on: Why eating spicy salsa matters

By: einstein@lexgroup.com

einstein@lexgroup.com — Mon, 17 Mar 2025 19:48:24 +0000

In reply to Feliz gringo.

Peruvian cuisine has plenty of aji.

By: vulturelake@gmail.com

vulturelake@gmail.com — Sun, 16 Mar 2025 18:05:09 +0000

Y soy Pocho Canadiense. Jajaja. Soy ciudadano de Canada y México.
Es facil para mi. !!! Sin pica no es comida !!!
Obvio ahorita soy mas Méxicano que Canadiense.

Bill Layman
Huatulco Oaxaca

By: Robert Burns

Robert Burns — Sun, 16 Mar 2025 16:15:19 +0000

This is presented again (I see that I commented earlier). Well, if the fruit is “an adaptation of the chili plant to defend its fruits from herbivorous mammals and other predators”, why have a fruit? Fruits seem to be for the purpose of ingestion and (when excreted) spreading about.

By: Marie Garza

Marie Garza — Tue, 11 Mar 2025 18:17:05 +0000

In reply to Feliz gringo.

Not true Feliz Gringo, there are many salsas and chiles “en el norte”. My dad is from Monterrey and my mom from Monclova, and they both ate salsa picante.

By: Marie Garza

Marie Garza — Tue, 11 Mar 2025 18:13:23 +0000

In reply to xxgallo@live.com.

Both of my parents are from Mexico and I never eat hot salsa, only mild.

By: Andrea Fischer

Andrea Fischer — Mon, 10 Mar 2025 12:39:55 +0000

In reply to Robert Burns.

Hey Robert! As a child, I was also very wary of anything that “pica”. I guess that’s just a part of growing up in Mexico. Thanks for reading and sharing.

By: Andrea Fischer

Andrea Fischer — Mon, 10 Mar 2025 12:38:51 +0000

In reply to Feliz gringo.

I can absolutely agree with you: the heat is addictive! Thanks for reading and sharing your thoughts.

By: Feliz gringo

Feliz gringo — Sat, 08 Mar 2025 05:08:15 +0000

Cooking with chiles is uniquely Mexican at least in the Americas. If you travel north or south of the country there is much less use of chiles. As an Anglo I wonder in the knowledge of all the different chiles and how these recipes have been handed down through the ages. Every family has a slightly different recipe or flavor. The heat is so addictive. Ooh that’s hot. Let me try some more. Chile / Limon the Mexican flavor profile. I can’t get enough!

By: xxgallo@live.com

xxgallo@live.com — Sat, 08 Mar 2025 02:45:05 +0000

In reply to Robert Burns.

Very doubtful she’s “100% Mexican.” Probably “de añejo abolengo bavariano.” Cheers from Acapulco.

By: Robert Burns

Robert Burns — Sat, 08 Mar 2025 02:01:09 +0000

In reply to Robert Burns.

3 year old