This is a really great article by Julia Moskin from today’s New York Times. It speaks to something that Joe and I have talked about so many times. I had this revelation when we were in Mexico City that Mexican food is as good as its salsa. Salsa says so much.
This is my favorite part of this article though:
“A great taco is a perfect food,” said Danny Mena, the chef at Hecho en Dumbo, who is from Mexico City. “A tortilla, a protein and then the salsa is just the genius Mexican way of seasoning every bite with acidity, heat and salt.”
Felipe Mendez, the chef at La Superior, said, “In Mexico, we say that the meat is what makes a taco good, but the salsa is what makes it exceptional.”