Salsa machaâtypically a combination of fried chile flakes, garlic, and toasted nuts and seeds, all suspended in flavorful oilâhas origins in Veracruz and Oaxaca, but itâs enjoying a particular moment of popularity both in Mexico and Stateside right now. Salsa macha was named âmost valuable condimentâ of 2020 by The New York Times Magazine, and journalists in CaliforniaTexasChicago
David Bessoudo, owner of Daveâs Home Bread in Mexico City, combines a blend of roasted guajillo, morita, and chiles de árbol in sunflower oil with toasted sesame, sunflower, and pumpkin seeds to create a hearty salsa macha that he sells in tiny jars alongside the shopâs sourdough baguettes and hogazas.
âThe crew at the bakery put it on everything,â says Bessoudo. âThey have it with eggs, tacos, molletes,â he says, ticking off food items. âTeppanyaki, stir-fryâ¦it goes well with almost everything.â Itâs true that the red-brown oil packed with crispy bits is a versatile way to add nutty richness, enticing crunchiness, and, of course, spice to any dish that might need to be livened up. Below, weâve assembled some noteworthy Mexican machas alongside contemporary American brandsâall of which are available online to be shipped to your door.
Don Emilio
This salsa has enjoyed nearly 15 years in the Mexican marketplace and is available for purchase in all 32 Mexican states. Don Emilio is as close to a commercial macha standard that exists. The âmildâ is a hearty, fragrant blend of roasted chiles, peanuts, and seeds in soy and canola oils. The âhotâ is drier than that of other brands, with a subtle texture and crunch. Itâs packed with sesame seeds and crispy bits of morita peppers, which lend a fruity sweetness to the nose. The morita is labeled âextra hotâ; it is pure capsaicin violence.
Pura Macha
Jorge Gaviriaâs Masienda
Chipoktli
Chipoktliâs salsa macha hails from Texcoco and is made with four types of chiles, including chile comapeño (which can top out near 100,000 on the Scoville scale, meaning itâs roughly twice as hot as cayenne). The addition of this rare chile, originally from the cloud forests of Veracruz, makes this salsa one of the spicier blends on the market. A modest spoonful of the stuff adds a smoky heat and crunch to any dish, without subsuming the overall flavor. Enjoy it on quesadillas or add a dollop on some rice or crusty bread.
Comandanta
Comandanta
Salsa Macha Felix
Over the past three years, Houstonâs Felix Emilio has produced a variety of mixed macha offerings. One week, itâs mango-hibiscus; the next, itâs Mexican cacao or habanero or chapulines. Felix is originally from Ciudad Juárez, and his flagship four-chile blend is a riff on his family recipe; it evolved as Felix worked in fine dining and traditional kitchens in Mexico City. Donât let its bright, ruby-red layer of oil deceive. Give it a stir and discover the heat is made manageable by a kiss of honey and brown sugar.
Kuali
Janeen Mendoza Cruz and Rodrigo Cruz Ayala have been selling salsas in Oakland since 2019, none of which is more popular than their salsa macha. She is the daughter of Mexican immigrants and he hails from Mexico City. Each recipe represents a deep connection to cultural and culinary traditionâeven if the salsa isnât always used in traditional ways. Theyâve seen customers use their macha as a marinade for steak and a topping for popcorn and mango. Kualiâs peanut macha sauce is notably spicier than the classic, and it begs for inclusion in satay or any number of noodle dishes. Their next release will incorporate wild peppers from the state of Veracruz, the historic home of salsa macha (although Oaxaca, Mexicoâs gastronomic capital, might contend the claim).
Sabor a Baja
Strong, fearless women from Mexican history and folk culture gaze out from the labels of Sabor a Bajaâs salsa. Living in San Diego but raised in Baja California, Mexico, founder Abril Echavarria combines traditional and nontraditional ingredients to create one-of-a-kind sauces that reflect the hybrid culture of her youth. Of the machas, La Dona is made with olive oil and includes dried fruits and pine nuts. Chia seeds thicken La Malinche, which is punched up with plenty of Mexican paprika, chiles de árbol, and tamarind. (Editorâs note: Refrigeration is recommended.)
