Can Foreigners Handle the Heat? Mexico City Debates Milder Salsas

Mexico City’s tacos have long been a favorite among locals and visitors. However, a recent controversy has emerged regarding the city’s salsas. With a growing number of international customers, concerns have been raised: Are the salsas losing their traditional heat?

Gerardo Medina runs the renowned Taquería Los Amigos, a 24-hour stand located in a bustling upscale neighborhood of Mexico City. As more foreign patrons began frequenting his taco stand, he observed a common reaction to his pico de gallo: flushed faces, perspiration, and complaints about the spiciness.

Responding to this trend, the 30-year-old Medina made a significant change by removing serrano peppers from his pico de gallo, leaving only tomatoes, onions, and cilantro. While he still offers a fiery avocado salsa with serrano peppers and a red salsa featuring morita chiles and chiles de árbol, he introduced a non-spicy option to cater to international visitors unaccustomed to intense heat. “It attracts more people,” he noted.

Chiles are a cornerstone of Mexican cuisine and play a vital role in the country’s culinary identity. Mexicans incorporate chiles, often in the form of salsas, into virtually everything: tacos, seafood, chips, fruit, beer, and even sorbet. “Food that lacks spiciness is essentially not considered good food by the majority of Mexicans,” remarked Isaac Palacios, a 37-year-old Mexico City resident, after indulging in tacos drenched in salsa.