Start of something

First and foremost, I want to say how grateful I am that you’ve decided to join me on this new journey. I hope through this newsletter you guys can learn more about me, Mexican food and culture as well as who I want to become.

For those who may not know me personally, my name is Sam, I’m a USMC veteran, former wild-land firefighter and currently a line cook in NYC. I wanted to create a space where I can share my story with you, become a storyteller through food as well as sharing food I’ve grown up eating or food I just recently discovered in my culinary journey.

With moving to New York just 9 months ago and being so detached from the SoCal Mexican culture, I’ve decided to dive into this never ending journey of trying to understand what it means to be Chicano, what Mexican history and culture means to me and how food can help me bridge that gap. So, recently I’ve been cooking endless traditional Mexican dishes, salsas and drinks. In that endeavor of a few quick months I’ve felt very connected to my childhood favorites.

Recently we’ve found out we’re expecting our first child. I think that has pushed me to understand my heritage even more. In hope that I can pass on the history and culture to them, teach them things I was never taught and to be that person in the kitchen cooking up their favorite meals. So that one day, I may live on through those memories and meals, while they also enjoy cooking their childhood favorites.

As promised, here’s a little recipe that you can make at home. It won’t be very exact or anything meticulous, that’s how I roll, but I want to give y’all something that is quick, tasty and fun to cook. It can go on anything and everything you want to put it on.

I recently learned about this salsa while eating at a really good Mexican seafood restaurant in Williamsburg BK. It was smokey, spicy and gave me a weird type of nostalgia. If you’ve ever been to San Bernardino, California then you may have heard of Miguel’s Sushi, a sushi spot in Colton, CA. On top of their nigiri sushi, they ask you if want it “Miguel’s Style” and if you say yes, they top the nigiri with a really beautiful spicy, savory and smokey chili oil paired with some onion. It would always make the nigiri that much better. So when I had it in NYC, it kind of just caused a rush of memory from 4-5 years ago and it just felt so warm.

The salsa I’m referring to is salsa macha. Salsa macha originates in the coastal town of Vera Cruz, Mexico. It’s done in many different locations in Mexico, some of the differences are the chilies used or the type of nut/seed used but the salsa will still be salsa macha.

Here’s the way I enjoy making it, I’ll add some loose measurements to give a skeleton recipe. Feel free to add certain dried chilies, or add different nuts of your liking. Do whatever you want and add whatever you want to it, put your own spin on it!

Salsa Macha

Ingredients

Avocado Oil

Pumpkin Seed

Sesame Seed

Peanuts

Garlic

Onion

Ancho Chili

Chile De Arbol

Sesame Oil

Procedure

You’re gonna go ahead and add some oil to a pan, get that nice and hot. Once it shimmers you’ll add in about equal parts pumpkin seed, sesame seed and peanuts(if you like one more than the other feel free to add more of whatever you like). Once those are in start just mixing it around all the oil to cook all of the seeds/nuts evenly. Once they look golden brown go ahead and add in your garlic and onion, let that get light brown as well. Next, add in your chilis. Once your anchos start to puff up, they’re cooked and you can cut the heat. Keep mixing everything around and let those flavors develop together. Once they’re done set them aside to cool and once cool place into a food processor or blender. Add oil as needed to allow it to be a paste but not an overly thick paste. Once it’s all blended together go ahead and add a splash of sesame oil. Mix it all together and you’ve created your salsa macha!