Almost without realizing it, Mexico is being divided into two: the side of the country where the majority likes Valentina Sauce and the other where they prefer to add to their food and snacks Huichol Sauce.
The first born in Tamazula, state of Jaliscoin the mid-1950s, and the second in Nayarit, Tepic, approximately 1945.
Ingredients of Huichol and Valentina sauces
Both Valentina and Huichol have a similar origin: both made by men who, trying to escape poverty, bottled their respective spicy liquids to make a business and make a living from it. They both did it.
Perhaps the reason some people find one tastier than the other is because of their different ingredients. The sauce made in Jalisco contains chili puya and mountains. While the one manufactured in Nayarit has inside cascabel chili. I wonder if the chiles provide different flavors in addition to heat.
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Chili puya against chili cascabel
And well, according to specialized pages, each chili does give different flavors. According to tasteoflatinamerica.dk the puja (Valentina’s ingredient) offers a fruity flavor, while, explains chef Pati Jinch, the Jingle Bell (used in the Huichol) has touches nutty flavor.
Will the above explain why tastes for one or the other are radically divided? We don’t know, but in México Desconocido we believe that there are three other elements to consider: nostalgia, custom and presence.
From the beginning they were distributed in opposite parts of the country
It seems that for decades, intentionally or accidentally, the owners of both sauces divided the distribution points, because while Valentina has historically been sold from the central zone to the southern zone of the country, Huichol has had a greater market since its origin. presence in the central states towards those in the northern zone.
That is why many inhabitants of Sonora they say that the chinese tamales necessarily have to be accompanied with Huichol Salsa, the same is what the inhabitants of Mazatlan when it comes to enchilar exquisite seafood.
While those who live in the Mexico City, Morelos, Warrior, Tlaxcala, Pueblaetc., they cannot conceive of eating a prepared chicharrón, some fries, popcorn or any other snack (as well as seafood) without Valentina Sauce. Whatever the case, the debate over which is the best will surely continue and continue.
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