{"id":36,"date":"2024-07-05T17:27:18","date_gmt":"2024-07-05T23:27:18","guid":{"rendered":"https:\/\/amocdmx.travel\/guia-comida-callejera\/?p=36"},"modified":"2024-07-18T20:41:28","modified_gmt":"2024-07-19T02:41:28","slug":"drinks-toppings","status":"publish","type":"platillo","link":"https:\/\/amocdmx.travel\/guia-comida-callejera\/en\/platillo\/drinks-toppings\/","title":{"rendered":"Drinks &#038; Toppings"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In Mexico we say that someone &#8220;thinks they are a <em>salsa<\/em>&#8221; because <em>salsas<\/em> are the highest link in our cuisine, especially in street cooking. They are the soul of the <em>taco<\/em> and that is why you have to know how to master the art of <em>salsas<\/em>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The raw green <em>salsa<\/em> with <em>quesadillas<\/em>; the cooked green <em>salsa<\/em> for <em>tacos<\/em> <em>de<\/em> <em>canasta<\/em>; the orange <em>salsa<\/em>, made with <em>tomatillo<\/em> and red chiles, is for <em>suadero<\/em> <em>tacos<\/em>. For the <em>pastor<\/em>: guacamole. There are also pickled chiles, pico de gallo and even <em>chile<\/em> <em>piqu\u00edn<\/em>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <em>salsa<\/em>, sometimes spicy, sometimes sweet or smoky, is the center of the street food, but there are also other essential garnishes: pineapple for the <em>taquitos<\/em> <em>al<\/em> <em>pastor<\/em>, <em>bolillo<\/em> for the <em>chilaquiles<\/em>, potato fries for the <em>tacos<\/em> and, to &#8220;let it slide&#8221;: coffee or <em>champurrado<\/em> in the morning, <em>aguas<\/em> <em>frescas<\/em> at noon, and salted and lemony <em>sueros<\/em> for the afternoon heat. In any case, Mexico City is, at all times, an authentic gastronomic showcase with options for every occasion, climate and mood.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Mexico we say that someone &#8220;thinks they are a salsa&#8221; because salsas are the highest link in our cuisine, especially in street cooking. They are the soul of the taco and that is why you have to know how to master the art of salsas.&nbsp; The raw green salsa with quesadillas; the cooked green [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":336,"template":"","class_list":["post-36","platillo","type-platillo","status-publish","has-post-thumbnail","hentry"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"In Mexico we say that someone &quot;thinks they are a salsa&quot; because salsas are the highest link in our cuisine, especially in street cooking. They are the soul of the taco and that is why you have to know how to master the art of salsas. 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