When you think about Mexican food, you inevitably think about salsa. Its versatility and variety are unbeatable. Dip it, pour it, and put it on everything: quesadillas, taquitos, tacos, roasted fish, scrambled eggs, even sweet potatoes! When you choose the Bon Appétit Recommended: Salsa & Salsa (Dance & Dine) on Princess Cruises, you’ll become well acquainted with this cover-it-all condiment. Before you pack your bags to Mexico, here are a few of our favorite salsa combos.
- pair with taquitos & the Mayan Heat cocktail
Salsa fresca is traditionally tomato-based, and this one gets its deep flavor from first roasting the tomatoes, onion, garlic, and jalapeño. White wine vinegar brings added acidity, while chipotle peppers in adobo sauce lend a kick of heat. The whole thing is blended for a smooth finish. Topped over taquitos, it’s the perfect combination of crunch, flavor, and spice. Wash it down with the Mayan Heat cocktail, which marries tequila, triple sec, lime juice, and agave to complement this yummy combo. You can even try these both on board a Princess Cruise!
- pairs best with tacos and cotija cheese
Crunchy corn, juicy tomatoes, crisp red onion, jalapeños, chilis, and cilantro make up this simple salsa. It goes with everything, but we think it’s optimal spread over warm, just-arranged taco filling, whether it’s an all-veg affair or a carnitas cure-all. The trick to the perfect consistency? Once you’ve charred the corn on the cob, let it cool, scrape off the kernels, and mash them with a potato masher or the back of a spoon. This allows the starches and juices to thicken the salsa.
- pairs best with freshly grilled pork, chicken, or salmon
For the salsa purist out there (we know you exist), pico de gallo is the gold standard, the safe standby, and the most reliable of salsas. It’s rarely too hot, it’s flavorful, and once again, it goes with everything. We like it scooped over a freshly grilled fish, like salmon, but it also complements grilled chicken, pork, and steak. With fresh tomatoes, cilantro, ½ an onion, and a little bit of jalapeño, this straightforward salsa is easy to whip up with a moment’s notice.
- pairs best with grilled shrimp quesadilla
Salsa verde, the green cousin to its classic counterpart, may be more understated than the red-tomato variety, but when done right, it is no less mighty. Traditionally made with tomatillos, serrano chiles, garlic, and onion, it’s like a zesty high five, bringing fresh, tangy flavor to grilled fish, salty pork, and cheesy shrimp quesadillas. The addition of avocado thickens the salsa, giving it a dreamy, creamy consistency.
- pairs best with a classic margarita, guacamole, and tortilla chips
If you prefer a traditional salsa à la your local Mexican restaurant––you know, juicy, easy to scoop––but are looking for a bit of extra bite, this is the one for you. This classic, blended tomato salsa gets its grilled flavor by first charring the tomatoes in a skillet on medium-high heat. Onion, garlic, serrano chiles, cilantro, and lime round out the flavors, making it the perfect sidekick to a timeless trifecta of crispy tortilla chips, guacamole, and a classic margarita.