I crossed the Mason-Dixon Line and lost my salsa
I need answers because this has genuinely altered my quality of life.
I grew up in the South where every family-owned Mexican restaurant serves that glorious restaurant salsa. You know the one. Smooth, bright red, mostly tomatoes, onions, garlic, and whatever magic they put in it. No visible cilantro. You could hand me a gallon of it and I’d consider it dinner.
Then I moved up North.
Imagine my horror when every basket of chips arrived with what looked like someone had run over a lawn mower into the salsa. Every restaurant. Every single one. Just… cilantro. So much cilantro. Why are there leaves in my dip??
Mexican food is probably my favorite cuisine, but if the salsa tastes like someone blended a
bouquet into it, I’m already having a bad time.
Is the smooth red salsa I grew up with called something specific? Is this actually a regional difference, or did I somehow move to the cilantro capital of North America?
Signed,
A very confused cilantro hater who just wants their tomato dip back.