Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.
Soon after the United States “discovered” salsa in the 1980s, it soared to popularity, famously outselling ketchup by 1992. American cooks flirted with peach salsa and corn salsa, while supermarket salsa evolved into a thick, sweet mix.
But on its global journey, salsa as it is actually made in Mexico often became lost.