It's All About the taste of Salsa, Baby!

For some, wine is the core product of the day's eats but for me it's salsa, baby! I love the presence of salsa to make a tasteless meal, something as classic as steamed chicken, tasteful and flavorful worthy of an elegant stature on the dining table. Salsa is evidently more than just a sauce; for me it's an _expression of my roots, the distinction earmark of a Mexican from other ethnic groups -- making colorful meals with just a simple mixture of homegrown ingredients like tomatoes or avocados. It's more like a potion brewed, blended and prepared carefully (with its secret formulas) to make previously stirring dishes incredibly eye-popping, interesting meals that will make anybody forget about his name as soon as he sample it. Our salsa is the binding thing, the distinctive taste that puts together the Mexican cuisine and differentiates discern it from the French, Chinese, Spanish and other cuisines.

My mom prepares a great one from an age-old recipe handed out from her ancestors -- a special fusion of ripe tomatoes, some interesting kinds of chili overflowing in Mexico, some nuts, garlic, onions and sesame seeds -- which is wonderful for anything from roasted beef to grilled steak to steamed tuna and anything in between.