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Patagonia, Argentina

Salmón Patagónico

Patagonian salmon farmed in the cold southern waters, grilled or baked with a crisp skin. A staple of Tierra del Fuego and Santa Cruz cuisine, often served with berry sauces.

Russia

Salo

Сало

Salo is cured pork fatback, salted and sometimes smoked, and eaten with bread, garlic, and black pepper.

Cape Town, South Africa

Salomie

A South African roti wrap filled with curry, meat, and chips, a Cape Town and street staple. A national and Cape Malay classic, hearty and savory, a street and comfort dish

United Arab Emirates

Saloona

سلونة

Traditional tomato-based stew with meat (chicken, lamb, or fish) and vegetables like potatoes, carrots, zucchini, and cauliflower, rich tomato base with tender meat and balanced spices, a daily staple.

Brazil

Salpicão

A Brazilian shredded chicken salad mixed with carrots, raisins, corn, apples and mayonnaise, served cold at buffets, parties and lanchonetes.

Colombia

Salpicón

A Colombian Caribbean drink of chopped watermelon, pineapple, and other fruits in fruit juice or soda, served ice-cold. A festive, fruity coastal beverage.

Guatemala

Salpicón de Res

A Guatemalan salad of shredded beef, chopped onion, tomato, mint, and lime juice, served cool and refreshing.

Costa (Coastal Ecuador), Ecuador

Salprieta

Salprieta is a Manabí dry seasoning of ground roasted maize or peanuts, achiote, cumin and salt, sprinkled over plantain and seafood.

Mexico

Salsa arriera

A smoky salsa of dried chiles and peanuts, coarse and textured.

Oaxaca, Mexico

Salsa borracha de Oaxaca

'Drunken salsa': a smoky Oaxacan salsa made with beer or mezcal.

Uruguay

Salsa Caruso

Cream reduced with onion, ham, mushroom and nutmeg into a thick beige pasta sauce, sold ready-made in every Uruguayan supermarket.

Argentina

Salsa Criolla

A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.

Mexico

Salsa de cacahuate y chile de árbol

A peanut and árbol chile salsa, nutty, fiery, and thick.

Mexico

Salsa de canela botanera

A cinnamon-spiced salsa served with bar snacks.

Mexico

Salsa de chapulines

A salsa made with toasted grasshoppers, earthy and spicy.

Mexico

Salsa de chile cascabel

A salsa of cascabel chiles, which rattle with seeds, nutty and mild.

Mexico

Salsa de chile pasilla

A dark salsa of pasilla chiles, fruity and mild.

Mexico

Salsa de chipotle quemado

A smoky salsa of charred chipotle chiles.

Ecuador

Salsa de Maní

An Ecuadorian creamy peanut sauce with roasted peanuts, onions, garlic, and milk, served with llapingachos and meats.

Mexico

Salsa de piña picante

A spicy pineapple salsa, sweet, hot, and chunky.

Peru

Salsa de Rocoto

Hot rocoto pepper sauce, table staple

Argentina

Salsa Fileto

An Argentine spiced tomato sauce of tomatoes, onions, garlic, and oregano, often with a touch of chili. A sharper, more aromatic alternative to tuco for pasta.

Argentina

Salsa Golf

An Argentine pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or lemon. Invented in the 1920s, it is the national condiment for salads, sandwiches, and panchos.

Peru

Salsa Huancaína

Aji amarillo, cheese and milk blended into Peru's famous yellow sauce for potatoes and vegetables.

Costa Rica

Salsa Lizano

National condiment since 1920, tangy, slightly sweet vegetable sauce with mild spice, used on gallo pinto, eggs, rice, and beans.

Mexico

Salsa macha

A crispy, oily salsa of dried chiles, garlic, and seeds, fried until crackling.

Mexico

Salsa ranchera

A cooked tomato-chile salsa, the classic table salsa.

Colombia

Salsa Rosa

Colombian pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or pineapple. The national condiment for hot dogs, burgers, and salchipapas.

Piedmont, Italy

Salsa Verde

Piedmontese green sauce of parsley, garlic, capers, anchovies, olive oil, and bread or vinegar. Served with bollito misto and fish.

Mexico

Salsa verde

A tomatillo salsa, tangy and green, raw or cooked.

Switzerland

Salsiz

A short, flattened air-dried sausage of beef and pork, hung in alpine cellars and eaten sliced with bread and cheese.

Spain

Salt Cod Brick Pastry

Brick de bacalao

Brick de bacalao is a thin crisp pastry parcel enclosing seasoned cod, served hot from a fryer or oven.

Guadeloupe

Salt Cod Fritters

Accras de Morue

Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.

Puerto Rico

Salt Cod Fritters

Bacalaítos

A thin batter loose with salt cod, oregano and sofrito, spooned into oil so it spreads into a lacy disc bigger than a hand.

Basque Country, Spain

Salt Cod in Vizcaína Sauce

Bacalao a la vizcaína

Bacalao a la vizcaína is Basque salt cod served with red pepper, onion, garlic, and olive-oil sauce.

Aragon, Spain

Salt Cod Meatballs

Albóndigas de bacalao

Albóndigas de bacalao are Aragonese salt-cod meatballs bound with egg, garlic, parsley, and breadcrumbs.