The History of Authentic Mexican Salsas
Learn about the traditional methods we use to prepare our signature salsas every day, blending fresh ingredients just like they do in Mexico.
A great salsa is the heartbeat of any authentic Mexican restaurant, and at La Sierra in Forest Grove we have been making ours fresh every single day since we opened in 2000. Walk through our doors and the first thing you notice is the bright, roasted aroma of chiles and tomatoes hitting the comal. That smell is more than appetizing. It is a small history lesson in a pan.
Where Mexican Salsa Comes From
The word salsa simply means sauce in Spanish, but in Mexican cooking it covers a huge family of flavors. Long before refrigeration, cooks across Mexico preserved chiles and tomatoes by roasting and grinding them into salsas that could stretch a meal and keep food safe in the heat. The Aztecs were grinding chiles with tomatoes and squash seeds centuries ago, and the basic technique has barely changed. Roast, grind, season, serve.
How We Make Ours in Forest Grove
We follow that same simple path. Tomatillos and tomatoes go onto a hot comal until their skins blister, which pulls out a deep, smoky sweetness you cannot get from a blender alone. Garlic and onions char at the edges. Then we choose the chile. Serrano for a clean, sharp heat. Jalapeno for something friendlier. Chile de arbol when a table wants real fire. Everything gets blended fresh, finished with lime and cilantro, and served the same day. Nothing sits in a bottle for a week.
Which Salsa to Try First
If you are new to La Sierra, start with our mild house salsa over a basket of chips, then work up to the hotter green tomatillo salsa on an Asada Taco from our menu. Regulars who love heat ask for our chile de arbol salsa on the side of the Sizzling Fajitas. The cool guacamole on the plate is the perfect counterbalance. If you want to taste several at once, the Fiesta Sampler lets you try a little of everything.
Why Fresh Matters
Store bought salsa is cooked to sit on a shelf for months. Ours is made to be eaten today. That is the difference you taste in the brightness of the lime and the texture of the charred vegetables. It is also why our salsas change slightly through the year as the local tomato and tomatillo crops shift. We are proud of that. It means we are cooking, not just opening jars.
Next time you are in Forest Grove, Cornelius or Hillsboro, pull up a chair, order online for pickup, and ask your server which salsa pairs best with your plate. We love talking chiles, and we will point you to the right heat for your taste.
