There's a new condiment in town and it's taking menus by storm. Move over sriracha, because salsa macha is the hot sauce on everyone's lips.
This isn't your average hot sauce though. Hailing from the port city of Veracruz, Mexico, salsa macha is a revelation. It's more than just heat; it's a symphony of flavor and texture. Packed with nutty richness from seeds and a smoky depth from chilies, it adds a whole new dimension to dishes.
"It's super-versatile," says Christian Irabién, chef/owner of Amparo Fondita. "You can make it mild or spicy, introduce so many flavors... It's like a mother's salsa!"
And chefs are taking full advantage of this versatility. At Amparo Fondita, Irabién serves a nut-free version drizzled on everything from chips and tacos to vanilla ice cream (yes, you read that right!). Boogy & Peel, a pizzeria, isn't shying away from the trend either. Their top seller, the Macha 'Roni, is a spicy, sweet pepperoni pie bursting with the flavors of salsa macha.
The Rise of the Smokey Nutty Cousin
The popularity of salsa macha might owe a debt to its Asian cousin, chili crisp. But as Boogy & Peel's sous chef Saul Zelaya says, "This is a smokier, nuttier version of the other."
The good news? You don't have to dine out to experience this flavor explosion. Both Amparo Fondita and Boogy & Peel sell their salsa macha by the jar, so you can bring the magic home.
Looking for some inspiration? Here are just a few ways DC restaurants are using salsa macha:
- Pasqual: Layered on seasoned Japanese rice with Maine uni and hoja santa leaves.
- Ellē: Drizzled on pork and smoked scallop tortellini with fried peanuts.
- El Presidente: Acompañying avocado and chipotle aïoli on yellowfin-tuna tostadas.
- Ometeo: Adding heat to cured-venison tostadas.
- Taco Bamba: Dressing up breakfast tacos with fried eggs and pinto beans.
So next time you're dining out in DC, keep your eyes peeled for salsa macha. It might just become your new favorite condiment.