Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso ...

The hot condiment on DC menus right now: salsa macha. The nutty, seedy chili oil originated in the port city of Veracruz, Mexico, but has gained “it” status lately thanks to a wave of ambitious new ...

Here’s why it deserves a space in your pantry. Salsa macha is a hot commodity right now. Jars of the oil-based salsa have become a common sight at taquerias, restaurants, and grocery stores across the ...

A nut-and seed-rich Yurok salsa macha made by frying dried chiles, garlic, and seeds in oil, then blending with lime, maple, and salt for a smoky, spicy, textured condiment. Transfer the blended salsa ...

AUSTIN, TEXAS — Ready-to-eat Mexican food brand SOMOS is launching a new line of salsa macha condiments. Aimed at consumers looking to add a touch of heat to their home meals, SOMOS’ salsa macha is ...