The sacrilege that is American salsa

Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.

…Javier Olmedo, a Oaxaca University student and aspiring chef, said: “Watching someone shovel in salsa with tortilla chips is strange to Mexicans. Like how an American would feel watching someone drink salad dressing out of the bottle.”

Learn the truth here.

What is the most bastardized American food, I wonder? In East Africa, I say unquestionably the “Pepper Steak” and “Spanish Omelette” that, strangely, grace every menu.