Gerardo Medina, the owner of Taquería Los Amigos in Mexico City, noticed an increase in international customers who couldn’t handle the spiciness of traditional Mexican salsas. In response, he removed serrano peppers from his pico de gallo to cater to their palates, while still offering spicy options. This trend of softening salsas to accommodate foreigners has sparked a debate among Mexicans about adapting to outsiders without compromising their culinary identity.
In upscale neighborhoods like Roma, Condesa, and Polanco, where gentrification is evident due to an influx of expats, taquerías have adjusted their salsa recipes to provide options for customers with different spice tolerances. Some have labeled their salsas with heat indicators, while others have added vegetarian options and English menus to cater to international tastes.
However, not all taco shops have succumbed to the pressure to make milder salsas. Some, like Taquería Los Parados, have maintained their traditional recipes despite the changing demographics. The debate over milder salsas has gained traction on social media, with some Mexicans feeling frustrated by the perceived watering down of their cuisine.
While the issue remains divisive, both locals and expats continue to enjoy the vibrant food scene in Mexico City. Whether embracing spiciness or opting for milder options, the city’s taquerías remain a cultural staple for all to enjoy.
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