Salsas should be seen as spicy condiments, like steak sauce or ketchup, where a quarter teaspoon is added to main dishes to “create an explosion on the palate,” according to chef Roberto Santibañez. Chiles, roasted over a fire and beaten into salsa, are “part of the foundation of all Mexican cuisine,” says French-trained Santibañez, a native of Mexico City who is the former culinary director of famed New York eatery Rosa Mexicana, and lately, the chef-owner of the upscale Fonda restaurants and La Botaneria small-plates bar in Brooklyn, New York, and Manhattan. Here, Santibañez offers three recipes so you can make classic Mexican salsas – a red, a green, and pico de gallo – to pair with dinner at home.
Malt vinegar is the condiment of choice, instead, at Thrasher’s. (Just look at this French fry slinger’s hat!) And don’t even get some Chicagoans started on the touchy subject of ketchup on hot dogs. "No, I won’t condemn anyone for putting ketchup on a hot dog. Like Team Mad Fresh, the council proposes an age limit: “Don’t…Use ketchup on your hot dog after the age of 18,” reads its etiquette guide for eating “America’s most sacred food.” However, “Mustard, relish, onions, cheese, and chili are acceptable.” Not everyone is vehemently anti-ketchup, of course.