No matter what you serve it on, once you make and taste your first salsa macha, it will earn its place in your fridge forever. Paola Briseño González is an avid cook from Puerto Vallarta, México, ...

“My favorite taco filling — the one that eventually might be included among the essentials of the Los Angeles taco lexicon — is the hongos, or mushrooms. They’re as glossy and coiled as snails, ...

You might reach for it at Chinese restaurants or consider it a household staple, right next to the mustard in your refrigerator: Asian chili crisps have exploded onto the mainstream market in the U.S.

The hot condiment on DC menus right now: salsa macha. The nutty, seedy chili oil originated in the port city of Veracruz, Mexico, but has gained “it” status lately thanks to a wave of ambitious new ...

Salsa macha is hot. Within the last five years, this fiery, oil-based salsa has grown from an obscure condiment to an in-demand item at Texas taquerias and restaurants. In Austin, Suerte executive ...

Sweet charred squash gets a kick from a fiery, earthy salsa macha packed with toasted seeds and rich chile flavor. Traci Des Jardins was named a 1995 F&W Best New Chef while executive chef of Rubicon.