Serious Salsas Win Big at SF Food Wars
While stuffing tortilla chips into paper bags in preparation for the second-ever Salsa SF Food Wars last Sunday, a fellow volunteer wondered aloud whether many of the contestants would stick to making salsa, as the locals all know it. “Not pico de gallo,” she clarified. I had to squirm. As a New Yorker, I’m used to a chunky mixture of fresh tomatoes, onions, cilantro and peppers — pico de gallo — as the quintessential bowl of “salsa” at a barbecue. … Read More