Gerardo Medina, owner of Taquería Los Amigos in Mexico City, noticed an increase in international customers who couldn’t handle the spiciness of traditional Mexican salsas. To cater to their preferences, he removed serrano peppers from his pico de gallo, offering a milder option. Some taco stands in popular neighborhoods like Roma, Condesa, and Polanco have also adjusted their salsas to accommodate foreigners. However, this has sparked a debate among locals about maintaining the authenticity of Mexican cuisine.
While some taquerías have labeled their salsas with spice indicators and adjusted recipes to lower heat levels, others like Taquería Los Parados have stayed true to traditional recipes. Social media influencer Carmen Fuentes León criticized gentrified taco chains for watering down their salsas, sparking online debates about the evolving culinary landscape of Mexico City.
Despite the changes, some establishments like El Califa remain committed to maintaining their original recipes while also offering vegetarian options and English menus to cater to a global clientele. The issue has brought attention to the complexities of gentrification and the impacts of international influences on Mexican cuisine.
While some locals like Gustavo Miranda oppose altering traditional recipes, others like Janelle Lee recognize the importance of preserving cultural authenticity. Overall, the debate over the heat levels of salsas in Mexico City reflects a larger conversation about the balance between catering to international tastes and preserving Mexico’s culinary identity.
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