Where to find the best Salsa Macha Pantry products


Salsa macha is a condiment chameleon. The melted chili oil that comes from Veracruz, Mexico is good on just about anything: yolks and mashed avocado, swirled in a mushroom risotto (trust me, or rather, trust the Field Bar and Bottle Shop in Tacoma, Washington for that matter), or drizzled over the tacos. The possibilities are almost endless.

The New York Times named salsa macha the condiment MVP of 2020, but vermilion sauce has since become ubiquitous. The longtime taqueria staple is now a versatile pantry staple.

According Texas monthly tacos editor José Ralat, the origins of salsa macha lie in Orizaba, Veracruz, a major port city that is believed to have seen imports from the East. You might draw connections to its spicy cousin, the Asian Chilli Crisp. Whatever its historical journey, salsa macha is here now, with modified versions popping up everywhere.

You’ll find this tangy condiment in some of the best Mexican restaurants in the country. He lives atop a sausage taco at Chicago’s Taqueria Chingon. In Dallas, Jalisco Norte’s Beef Suadero pours the peppery salsa over brisket and avocado. At Tuetano Taqueria in San Diego, grab a pantry-ready pot of Priscilla Curiel’s salsa macha. El Naranjo, led by Chef Iliana de la Vega who won the 2022 James Beard Award for Best Chef in Texas, also makes an excellent one.

The basic salsa macha formula – chilies, nuts, seeds, and oil – is already a dream combo. But it’s easy to riff, set it up, and put it on the shelf. Or, better yet, buy pantry products directly from the source.

Our favorite salsa machas

Masienda

Best known, perhaps, for its heirloom masa, Masienda’s mission to share the culinary and cultural diversity of Mexican cuisine doesn’t stop with tortillas and tamales. His Pura Salsa Macha line is a collection of three fun twists on the spicy topping. There’s one with chipotle, morita, and pasilla peppers with the added kick of coffee that can stand up to hearty meats and rich dishes. Another blend of guajillo, cherries and cocoa nibs to create a warm-sweet-smoky condiment. Taking inspiration from its Asian Chilli Crispy sibling, Pura Macha’s Chili Arbol, Nori, and Sesame Sesame bet on umami. There’s even Sichuan pepper for the tingling.


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