our salsas are prepared preserving ancient recipe methods

SALSAOLOGY, the study of sauces, or salsas, is not a simple science – it is a delectable art that curates ingredients and salsa recipes from Mexico’s rich history, culture, geography and cuisine. But in order to begin to understand Mexican cuisine, one must first understand SALSA.

Salsas, or sauces, are central to Mexican cooking, they are fundamental if not imperative. Yet, they are difficult to define. Mexican sauces vary in texture, color, flavor, ingredients and most importantly, more often than not they feature one or several types of chiles. With thirty-two states, each offering different climates and landscapes, Mexico yields a kaleidoscope of ingredients from each region which helps weave the unique fabric of its exciting and complex culinary traditions.

With this in mind, SALSAOLOGY takes you on a tasting tour of some of Mexico’s myriad of sauces. Keeping with tradition, our salsas are prepared preserving ancient recipe methods that have been passed down for generations in our family; we hand toast and grind our chiles, caramelize our onions and garlic, perfectly roast our nuts, and blend our freshly toasted spices. Individually treating each ingredient builds flavor upon flavor, culminating in an incredible explosion of palatable gusto. It’s a lot of work. But we love to do it so you don’t have to. The methods are ancient. The recipes are inspired. Buen Provecho!

Artisanal Mexican sauces made in small batches