Exploring the streets of Mexico City, we found energy everywhere: in the markets, on every corner, behind every taco stand. Then came Lucha Libre: Mexico’s famous wrestling spectacle. Colourful masks, dramatic moves, a roaring crowd. It was food for the soul in a whole different way.
That evening we dined at Tacos Atarantados, where the standout wasn’t just the tacos, but the eight different salsas. Each one bold, unique, and carefully made. It reminded us how much room there still is to innovate within our own salsa lineup at Salsa Shop.
From there, we dove into something unexpected: tortas. These Mexican sandwiches are simple but packed with character. Served hot or cold, filled with everything from milanesa to panela cheese and pápalo. The textures, the flavours: they got us thinking about what fast-casual could look like beyond the burrito.
To cool down, we tried aguas frescas like mango and strawberry. Light, fruity, refreshing and 100% making their way to our summer menu.
Our stop at Maizajo, a Michelin-level kitchen, was a turning point. They blend old-school techniques with modern elegance. Their “Guacamole Falso” (a salsa verde-avocado hybrid) blew us away. That kind of creativity, rooted in tradition, is exactly what we aim to serve in every Salsa Shop location.
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