Learn how to make a delicious taquera sauce with morita peppers; here the recipe

Mexico without its sauces, is not understood in the same way. The Chile is a very important part of the Mexican gastronomy and it is thanks to the different types of this foodthat there are a lot of dressings, sauces, soups and stews that are made from ancestral recipeswhere the spicy, without a doubt, has always been part of history and therefore it is something that is difficult to give up.

The truth is that the mexicanswe hardly conceive the idea of ​​a snack, soup or stew without sauce. You know, there are always the options that are itchy and those that are “not itchy”. But deep inside we know that everything is itchy and when we eat something that really isn’t itchy, it doesn’t taste the same anymore or we feel that something is missing. And although many stews they change from region to region, chili is neither created nor destroyed, it only transforms.