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January 24, 2013

Salsa Rosada

By Lucia

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We’re running Tostones in the 3pm special slot for the next 2 weeks. If you’ve been by every afternoon, you’ve noticed your sauce is different every day. This one is Salsa Rosada.

Eddie (Kitchen Manager and recent Cordon Bleu grad) told me that at fast-food places in Ecuador, every customer makes up their own little batch of Salsa Rosada using 2 ingredients available on the condiment station: ketchup and mayo. Eddie says his mom makes it at home to put on everything, including artichoke hearts. And he adds lemon, garlic, and salt.

I never thought of mayo as part of Central/South American food.  It would be an interesting thing to research. I suspect it’s common in places where French fries are popular? I was at this Peruvian charcoal chicken place, and my meal came with 2 sauces: a cilantro mayo, and a yellow pepper mayo.

 

 

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