A Hot Dog Is a Sandwich - Green vs. Red Salsa

Episode Date: June 14, 2023

Today, Josh and Nicole are answering the culinary question asked across all taquerias, green or red salsa? What is their preference and which one is actually the best? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is Mythical. Nicole, I had a bad dream. What happened? I was at Disneyland and I was naked and I got arrested. What does it have to do about our podcast about salsa? I don't know. This is A Hot Dog is a Sandwich. Ketchup is a smoothie.

Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich. I'm your host, Josh Ayer. And I'm your host, Nicole Inaidi.

And when we're not internet chefing it up over on the Mythical Kitchen and GMM YouTube channels, we are over here taking down the world's biggest food debates, getting naked at Disneyland, trying to ride the log ride, and suddenly you start flying, Nicole, and your teeth are falling out. They're going clink, clink, clink all over the ride. Your teeth fall out in your dreams? I have a lot of teeth falling out in dreams. That is so bad.

You have stress problems. Are you new? We've known each other for like four and a half years. Of course I have stress problems. It's only been four years. Don't flatter yourself. But then sometimes my teeth fall out in real life and it scares me. Josh!

I have dental issues. Josh! But that's not what we're talking about today. What are we talking about today? I literally started thinking, damn, I really gotta go back to the dentist. What are we talking about? Red vs. green. This is a very simple debate. It is a very simple debate that comes

up in real life often. My favorite color is red. Is that what we're talking about, favorite colors? My favorite color is Kelly Green. It's actually the Eagles. I'm wearing a Kelly Green hat right now. Go birds, baby. My nails are Coca-Cola red. That's beautiful. So are my toes.

Prove it. Show feet. Really? Oh, okay. I don't know. Do you want to see feet? I'm ready to come to and see what color my toes are. Yeah, yeah. Put your Venmo in, too. Yeah, yeah, yeah. No, you don't need to Venmo me. We're talking about red salsa versus green salsa.

This is a common question that comes up when you go to a taqueria or Mexican restaurant as they are known in other parts of America, I suppose. And sometimes

they will ask you just simply red or green. Sure. What is your answer? Okay, I need a little, I need to tell you a little anecdote if that's okay.

Tell me an anecdote. We got all day. So this weekend, I went to Palm Springs with one of my girlfriends, Fujan, who i've known since i was five years old and she's like my girl okay so we go so we go to palm springs and like you know it's 100 degrees we're out it's hot it's hot and we are like okay let's let's get some mexican food at that polanco like uh cantina bar which is just like the hotel bar or whatever and um she gets salmon tacos and I get a salad and then we get chips and guac to share, but

it comes with salsa, right? How are the salmon tacos prepared? They were grilled, but I didn't eat them. And then, so we get the salsa and to my surprise, the salsa is green. Get the heck out of here. And I'm like, what? Wait, you're talking about the salsa for the chips. The salsa for the chips are green.

Now that's a plot twist. And let me tell you, I initially, I always think to myself, my default for salsa is always red. I close my eyes. I look at salsa. I envision salsa. Salsa is red always first. Not to say that green salsa isn't delicious. I love green salsa.

And I actually choose it sometimes over other than red salsa. But red is the default salsa. And I actually choose it sometimes over other than red salsa. But red is the default salsa. And I was shocked. Me and her were like, we have green salsa. And she's like, I know. And I'm like, isn't that weird? She's like, yeah. Like, we're still going to eat it, right? She's like, yeah, whatever. But like, it made no sense. The default salsa is always red salsa to me. This is interesting, because I think you and I are talking about two completely different things right here. What do you mean? So you're talking about like when you get chips and salsa at a restaurant. Yes.

Green versus red. Yes. I'm very specifically talking about at like a taqueria, the kind where you can still get a burrito for $4.99 wrapped in yellow paper. Yeah, okay. And the salsas come in the little tiny deli cups. Well, this came in a tiny deli cup too. Oh, interesting. Yeah, but it was at a restaurant.

It wasn't like a big old vivacious bowl of salsa like at the Chili's, my favorite Mexican restaurant. No, it was like one of those two-ounce souffle cups that you get from like, you know, wherever.

But it was, you're talking about a chunky green salsa to dip the chips in or we're talking a thin watery salsa verde. A thin watery salsa verde. Which was weird to me.

Me and her literally had a reaction where we looked at it. We looked at each other. We looked back at it and we're like, this doesn't make any sense, right? I agree. Because and always whenever I find myself like, I don't know, like at a taqueria or whatever, I find myself always going for the red salsa first.

Same. And then the green salsa is secondary. Agreed. Because I like spicy and I like the red. The red makes me think yummy food flavor, yummy, yummy in my face. Like a poison dart frog. The red signifies this is a good thing for you that you should eat. Yeah, but it goes against

nature. But yeah, I don't know why. It was so odd to me. I don't know that I've ever had that happen. I will say just as far as colors go, green is almost at the bottom of my list. And when you start getting into like, if there's like a black salsa, if we're talking like an ultra charred chipotle salsa oh I do love a black salsa

if there is anything orange I am going orange first because orange means habanero okay and that means fun times for Josh it means Josh in the next day might be hurting on the toilet a little bit you know hurting while you're squirting but sorry that was the gross thing I ever said no it wasn't

have you ever had the the orange peanut salsa no what the hell is that okay so one time yeah yeah yeah is that what it's called i think so i went to talk to dr d one time and they had a huge salsa bar like like 14 different salsas and they had a really beautiful like brownish orange one but not dark brown like light brown like yeah yeah like peanut buttery colored. And it was habanero and peanut salsa. Wait, where was this? My brother sent me a picture from there.

Okay, yeah. Okay, okay. This is what gets us up in the morning, folks. Salsa bars with great stuff on it. Okay, and did it have a picture of peanuts on it? Yes. Yes, I went to the- What the heck was it, though?

I can't remember the restaurant. John. John. I know you're watching this. Call in right now. He is watching john john i know you're watching this right now he is watching live i know you're watching you have to tell us where this is because i remember it vividly and i've never had a salsa like that and it changed my life a funny thing about salsa right so we i don't want to generalize as we a lot of americans think that salsa is very specifically like a

chunky sold in a jar condiment for tortilla chips right salsa in the 1990s actually started out selling ketchup in america and it was seen as like a massive change in tastes and demographic and all that and it is very cool but if you look at the salsa breakdown on like what sells more than than others it's like tostito salsa because they sell it right next to the chips in the grocery store which is very very smart and to. And Tostito salsa, they make a salsa verde, but it's kind of a bit niche. And then they got that chile con queso. That's good stuff. That's the good stuff.

But most of it is very similar to paste picante sauce, right? Yeah. Which is very, very tomatoey. It's very vinegary. The jalapenos are straight up pickled in it. Like it's not a salsa that I've ever seen anywhere near Mexico, right? Of course not. No, but it's not a salsa that i've ever seen anywhere near mexico right of course not no but it's its own thing the only thing i could imagine is pico de gallo that they put a that they put

tomato sauce on it's like yeah if you like pressure cook pico de gallo a little bit yeah yeah yeah that's the only thing i can imagine that's like that's like it's it's similar cousin yeah but salsa like obviously just means sauce right yeah salsa means sauce and so like you look at just the giant category. It's like if you went to Mexico and they said something called America sauce, which I guess they do. Which I think they have, right?

They do. Or in the Netherlands is a great example. There's a product in the Netherlands, I believe, just called American sauce. It's the fry sauce, right? And in the Philippines as well, I remember a buddy texted me a photo of him eating deep fried balut,

the post-mature embryo of a duck egg. I love balut. He was eating balut deep fried on the side of the street with a side of american sauce and it was thousand island that's so right like a burger sauce a pink mayonnaise of course it is yeah but we think of salsa as this like one hegemonic uh what's that other pretentious word i like um idiosyncratic monolith monolith we think of it as like a monolith archetype archetype like this is salsa it is red it is chunky goes on yeah it's always red it's always red however the world of salsa is like so incredibly incredibly varied i'm aware yeah yeah i agree but to me there's like

when i think of red salsa right if i when i think of the question red or green i'm not thinking of pace chunky picante sauce served with chips i'm thinking of thin watery chile de chile de arbol which i like yeah and then with the green salsa i'm thinking of just watery chile de arbol from a taqueria and then with the green salsa I'm thinking of just it's like three ingredients tomatillo, onion, jalapeno water boom and it is just thin it is watery you are soaking

your burrito like pani puri Nicole like the little crispy dumplings that you just soak the chutney in I will say the older I've gotten the less I immediately pick red salsa. I find myself leaning towards green. I like accept the fact that green is a flavor that is good. You've like been there, done that.

You're like, I have eaten enough red salsa in my day. Yeah. That I can now go to the green. I actually think you helped in that kind of evolution a little bit because you always have a jar of salsa verde in the fridge and i was always i always had a jar of whatever chipotle uh whatever salsa that was red was always in my in my fridge but you showed me the world of green salsa in a new way which you normalized it for me which was nice thank you thank you no no i am an influencer uh please tell

all the brands out there that you know to sponsor my freaking wedding but anyway I which is funny because if you ask me red or green I would tell you red straight up yeah

every single time every time I get a breakfast burrito every time I go to a taqueria I specifically I load up five things of their red salsa which is hopefully

chili terrible and then like one of green just to be a change of pace sure that said like you said I got a big ass jar of salsa verde.

You're the hugest proponent of salsa verde that I've ever met. There's a very specific reason for that. Tastes good when you cook it? Well, that's part of it. So does red salsa. Because you can just, I mean, especially American salsa. It's basically marinara sauce with pico de gallo in it, right? So you can cook with it.

Sure. But no, it does taste good when you cook with it. Like there are regional specialties like chili verde from like colorado new mexico i love chili verde bro take a pork hock i don't know how much pork hock you're cooking in your kosher home none take a pork hock pour some chili verde on it and just like sort of let it go there's a place um next to our vet that has a chili pork burrito. I'm sorry, chili verde burrito. And it's literally just pork tortilla and green stuff. Yes.

And it's so. This is how we win. It is so crazy good. It's like the best thing, the pork fat with the sourness of the tomatillos. But no, another thing I was going to say is that salsa verde in the stores is significantly one just better tasting and better made and like more authentic to an actual Mexican salsa than all of the quote-unquote red salsa I don't think it tastes better I don't think it always

tastes better but I think it tastes more akin to something you'd get in an actual Mexican restaurant which is what I'm going for roughly okay you know I don't know I don't know there's something about I don't know maybe I've just been conditioned to think that red salsa is better. I've just been conditioned that way. It's more attractive. It doesn't matter. But the thing is, it doesn't matter if it's tomato-based or chili-based. I like both of them more than I would green.

I would choose both of them before green. I'm putting green underneath. There's a very specific reason, too too that i don't love american red salsa i love eating it with chips oh my god i could drink paste picante sauce i think it is delicious everyone has like a has paste in their in their cabinet like mine's in the way back like i have it but i can't put it on food because it simply reminds me of white people taco night growing up which i love well you know let me tell you and that's good on white people tacos white people tacos they have a place. Agreed.

And I like the place that they are at. And the place is underneath a jar of paste salsa. Yeah. But at home, when I'm making myself like a carne asada burrito, the putting paste picante sauce on that tastes so wrong. It tastes anachronistic. It's sacrilegious. It's a bastardization. Yeah. So I can't do it. So I tend

to get salsa verde because that tastes more like something I would get in a Mexican restaurant. If I don't want to go to like a Mexican market like Vallarta or Northgate and actually get their good sauces. Well, what do you feel? What do you think about this? What about hot sauces? I know this might be like salsa, but let's tangent a little. Let's tangent a little.

Red. Okay. Red all the way. There's no room. I have one green hot sauce in my fridge right now out of 10 reds. Okay. And it's only there to distract people. And it's a weird yuzu pepper sauce.

You know that one? I bought that one. It's pretty good. Yeah. Yuzu it? Yeah. Well, no, I bought that at my home before you bought it for a year, but we never talked about it.

It's the best hot sauce. Yeah. It's like a yuzu. Oh my God. Yuzu it. Yuzu pepper hot sauce about it. It's the best hot sauce. Yeah, it's like a yuzu, a sancho pepper hot sauce. Yuzu it is the best hot sauce. But aside from that, I'm talking about like Mexican hot sauces. Yeah.

I find myself, again, I don't know why, like in the past few months, like past six months, I'm like obsessed with El Yucateco Green. El Yucateco Green. Why green? I don't know, but it's so good. It's like food dyed too. I don't care. No, El Yucateco's like food dye, too. I don't care. No, L-U-K-T-O, red is by far the best L-U-K-T-O. Or you get the XXX hot black.

The black one? Black sauces for the win. Let me tell you, I have a bone to pick with black hot sauces. Why? I don't like the dye in the black ones, but I like the ones in the green ones. I don't know what's wrong with me. Something in my head's like, maybe I shouldn't have black food dye. It'll make my the green ones. I don't know what's wrong with me. Something in my head's like, maybe I shouldn't have black food dye. It'll make my poops weird.

I don't know. Maybe I've just been conditioned to think black food dye makes my poops weird. Let's talk about the actual cookery difference in flavor notes in red bean sauce. But I was going to talk about my poop job. I'm sorry, I didn't mean to invalidate your poo. I just had a good one right before this. There are actual flavor

differences between the two, right? And especially when you're talking about hot sauces. Yeah. Because my favorite hot sauce brand consistently for a while is Arizona Gunslinger, right? And it's really good. It's really good. And it's very simple. It's pretty much the same ingredients as Tabasco, except it's made with red jalapeno peppers.

Oh, God. Something in my eye. Do you want me to blow in it? Oh, God. I guess. I don't know. Can you take your glasses off? Don't stick your tongue out?

Did that work? No, not at all. But. I don't know. Can you take your glasses off? Don't stick your tongue out? Did that work? No, not at all. But Arizona Gunslinger has been my favorite hot sauce for the longest time, and it is very, very simple. It's vine-ripened red jalapeno peppers. It's vinegar. It's salt. It might be water. There's not much to it, but it is the consistency, the heat level, the salinity, the acidity.

Sure. The texture of it is all perfect. They have a green one as well, and it is the consistency, the heat level, the salinity, the acidity. Sure. The texture of it is all perfect. They have a green one as well, and it's the same ingredients as that. It's just slightly less good. And the difference between a green jalapeno and a red jalapeno is simply ripening. That's right. So you let the green jalapeno sit on the vine longer. Yeah.

Become red. You're getting less grassy notes. You're getting more of those like fruity, darker, dusky notes. Yeah. And then, and then, and then and then and then a lot of hot sauces a lot of sauces are made of dried chilies which to me that's where the flavor really intensifies that's how you win that's why red is better than green i listen i was team red from the jump dog but like i love green i love green hot sauces right now it's like my thing

and i love them so much what are there's like a yellow bird has the jalapeno sauce. Yeah, yellow birds is delicious. We just got one from the hot ones box. Oh, yeah. That one is absolutely gorgeous. Have no idea what's in it, but it's green and I love it. Green Tabasco I have a weird affinity for. Oh my God. Oh my God. How could I

know? Do you love green Tabasco? A Chipotle bowl without green Tabasco is a Chipotle bowl I will not eat. Wait, can we go on a quick tangent? A tangent of a tangent? A tangent of a tangent about Chipotle. Because now Chipotle, they have to be like 90% delivery, right? What?

Chipotle has to be like 90% delivery now. Why do you say that? Because they've taken over the Postmates market. Like Chipotle burrito bowls are the number one most ordered thing on food delivery in all of America. I did not know that. That's incredible. Yeah. It's ridiculous, right? Not even burritos, burrito bowls. What a nation we live in. I love burritos. But half the experience of early Chipotle for me, and I've been going to Chipotle since like maybe like 2006-ish, you know, opened in Orange County back when they were actually, you know, pretty good. But was taking all three Tabascos that they had and putting them on your burrito,

the Chipotle Tabasco and the jalapeno Tabasco and then occasionally normal Tabasco. They had normal Tabasco there? Yeah, but nobody really got it. It was all the Chipotle and the green. We're losing out on that experience. As family values in America wane, so too. What camera are you speaking to? Has our Tabasco.

What? I don't know. I've been staring at the curtain most of the time. Oh, so too has our Tabasco. What? I don't know. I've been staring at the curtain most of the time. Oh, I thought you were looking at me. But no, that's a weird experience that we've just missed out on. What? Tabascoing your Chipotle burrito. Is that not anything that's sacred to other people?

I love green Tabasco in my burrito bowl. But I don't like the Chipotle one. The Chipotle one's gross. I like it. It's smoky. Wait, do you like Chipotles in general? Yeah, I do. So Chipotle, for those who don't know, it's a. The chipotle one's gross. I like it. It's smoky. Wait, do you like chipotles in general? Yeah, I do. So chipotle, for those who don't know,

it's a dried and smoked jalapeno pepper. Love them. Fantastic. In a salsa? Love it. Which is why I say, especially like a black salsa, Baja Fresh used to have a fantastic,

they probably still do. I just haven't been there in a while. You're going to bring up Baja Fresh? Baja Fresh's black chipotle salsa. Ooh, honey. I'm telling you, this is not just a red-green dichotomy. We gotta put black and orange in there.

We have to put black in there. Orange? I would also throw in creamy green and creamy orange. Because- You wanna talk about creamy green? You wanna talk about salsa de calabacitas? Salsa de calabacitas. A.k.a.

Acaguates, a.k.a. Mentirosos. Let me look at this camera and say it. Mentirosos. Zoom in, Maggie. Like some sort of like novella. Like a telenovela star. Yeah, yeah.

Do it again. Mentirosos. That was pretty good. That was pretty good. All right, so we're talking a lot about salsa bars. A lot of times you will go to a taco truck. I love salsa bars. Salsa bars are half the reason I want to get tacos.

It's because I love dressing them. You got the escabeche. You got the pickles. You got the onions. You got the rabanos. You got the radishes you got the onions, you got the rabanos, you got the radishes out there. Are radishes in Spanish rabanos? Rabanos, I believe so.

Me encanta rabanos. Me encanta rabanos también. Me muchos encantas more than you. And if you're watching your carbs, you dip the radishes in the salsa, that's fantastic. I just do that because of joy. There will be a very, very creamy,

but still also very flowy green salsa out there. It's generally rather mild. You assume there's some sort of avocado in it because what else is creamy and green? Creamy and green. Turns out a lot of taquerias, especially during the inflation, avocado shortages, they were like sauteing zucchini with oil, which adds a little bit of fat to it, and then blending that with chilies. Utterly genius.

And I've made it at home. It's delicious. Yep. It's fantastic. So you got creamy green sauces. And then, the explosion, I blame Instagram for this. There's creamy orange out there, Nicole. What is, is that just mayonnaise sauce? That's just mayonnaise, baby, but you go to like a bar, you go to like Ricky's Fish Tacos. Okay, yeah, I love, I love spicy mayo. Ricky stopped

making fish tacos in LA a year ago, and it bums me out, dude. What? You know Ricky's closed? I don't care. You don't care about... Dude, borrow me. It was under the freeway overpass. I like Wahoos. Oh, get the hell out of here, Wahoos.

Oh, I'm so sorry. I didn't mean to offend... They don't even fry fish tacos. It's not my own style. Somebody grew up in the Orange County area. I ate so much Wahoos tacos. Yeah, I like Wahoos tacos. They do good work.

They're not my favorite. What were we talking about Before I was Creamy orange So creamy orange sauce Is just mayonnaise Correct I don't want that

It's tough to dignify As a salsa right It's not a salsa I don't think that's right We refuse So it's green Versus red Versus black

Versus orange I'd say orange too Habanero Not creamy orange I don't think so You don't think habanero You don't think habanero Deserves a place here

I love habanero I love it I think it's necessary But I don't think it's necessary In this argument I don't think so. You don't think habanero deserves this place here? I love habanero. I love it. I think it's necessary, but I don't think it's necessary in this argument. I don't think it holds a candle. Well, hold on. Do you think, well, I'd like to throw out a positive clause here, right? What's up? Why do we eat salsa? Yummy. Yummy. What are the reasons it's yummy? What are the flavor profiles? Hot.

Hot's part of it. Acidic. Acidic. Salty. Salty. That's what we want. We want hot, acid, salt. Yeah. You got to balance all those things. And then also there's the inexplicable chili flavor, right? The thing that you can't quite describe. Jalapeno tastes different from habanero, tastes different from chili terrible, et cetera, et

cetera. But I want to chase the heat. How many red sauces, how many green sauces have you actually had that can bring you to that level of like really riding the lightning? You would get your scalp itching. I don't need for my scalp to itch to enjoy the experience. I do, Nicole. I do.

I need it so bad. Did you see me how we made that spicy chicken sandwich the other day on TikTok? Were you here for that? Yeah, I was. Bro, I housed that whole thing. Wow. And I hadn't felt that way in years. Like really letting chilies just grip you from your soul.

Your heart starts beating a little bit. Your hair starts talking to you. I love food. That's what I want. I love food as much as you do, but I don't need those like vascular, like crazy experiences. I don't need to be transcended like into the void every time I eat food. Throw me to the nether realm when I'm eating chilies, when I'm eating salsa. So much emphasis on that experience. You know where you can get that watching i don't know watching a beautiful

movie for the first time or i don't know going sledding you say oh sledding i heard a different word what do you think i heard i heard s-l-o-t-t-i-n-g slotting no no s-l like s-l-o-t like you're being a real s-l- real SLOT right now Like putting money in a slot Like gambling No like a Like a Like a woman of the night Like

Like slothing Slothing Yeah yeah Going sleuthing Hey you wanna know something funny? Green sauce is never spicy enough That's what I'm talking about Oh well yeah

And that's the problem It doesn't need to be You can make it You can make it spicy if you want to I don't think it needs to be spicy But most places don't Yeah also does everywhere Grill their tomatillos? No Not everywhere yeah. And that's the problem. You can make it spicy if you want to, but most places don't. Yeah. Also, does everywhere grill their tomatillos?

No, not everywhere. A lot of places you just boil them. Can you do it raw? So, you can, yeah. Chef Wes Avila of Gorilla Tacos now, what's his what's his spot called? I don't know. He makes like sandwiches and stuff. Sandwich bar. Sandwich bar. No, but this dude,

yeah, he made a lot of raw tomatillo salsa. But raw tomatillos have almost like a kind of raw eggplant texture to them. Yeah. It's kind of spongy. That's why I don't prefer it. So I love it. I love a good charred salsa, though. Like a, what are they?

Salsa matcha? No, salsa matcha. That's another. We should talk about salsa matcha. Talk about salsa matcha on the salsa cannon. Oily. Overrated. Yummy.

Overrated. Overrated. Places start putting salsa matcha on things where cannon oily overrated overrated overrated places places start putting salsa matcha on things where it doesn't belong i did chorizo taco with salsa matcha and it's like what it's too greasy it's too greasy you lost the plot chorizo salsa shit or chorizo taco should have salsa verde yeah that's another thing we gotta talk about no it needs a caguate or calabasita you're hitting the hard g on aguacate. Should I not? It's agua. Agua.

Agua. Agua. Agua. Agua. God damn it. I was saying it in Spanish. That was very good. I was in honor of Spanish. Talk about,

tell me about salsa mancha though because this has been a plague. Not a plague. Salsa mancha is delicious but like so many restaurants have started trying to make their own salsa mancha. Have you heard of chili oil? Yes. It's similar to chili oil. Johnalsa matcha is delicious. But like so many restaurants have started trying to make their own salsa matcha. Have you heard of chili oil?

Yes. It's similar to chili oil. John Cena loves La Gran Ma. Yeah. It's the same thing pretty much. It's just instead of like chilies, like Asian style chilies, just Spanish style chilies. Yeah. Yeah.

And it's good. That makes sense. I like it. What do you put it on? Stuff. Eggs. This is a podcast. It's not an interrogation.

I'm not trying to suss you out. I put it on eggs. Do you really put salsa matcha on eggs? I have like an old salsa matcha jar that like every now and then I bust out. It has peanuts in it. Yeah. My problem though is that you don't get acid from it. You get salt and you get chili and you get heat and you get oil.

I've never loved chili oil that much. You get Calabrian chili oil. I don't love that. Even like I love chili crisp at Asian restaurants. Oh, yeah. Chili crisp. Sorry. But I'm there for the crisp. You get Calabrian chili oil. I don't love that. Even like, I love chili crisp at Asian restaurants. Oh yeah, chili crisp. Sorry. But I'm there for the crisp. I'm not there for the oil.

I don't need chili oil. Oh yeah, I'm talking about like chili crisp stuff. It's like, salsa macho reminds me of chili crisp. Yeah, so it's basically dried chilies that are

heavily toasted and fried along with other things, spices, nuts, whatnot. And then you like pack it in the hot oil. Yeah. And you, it's a,

you can kind of stir it up and you get some junkies. It's a great condiment. It's a great condiment. Tacos 1986 is a fantastic taqueria that has a very extensive and good salsa bar and salsa matcha is part of it. Yeah. It's just every time I use it, I'm like, damn, I want the acid to cut through all that. Yeah, for sure.

I think, I think it's really delicious with like eggs in the morning. That sounds fun. I love paste salsa with eggs. I don't. I grew up eating it. I don't like that. That's another, another talk for red eggs i don't i grew up eating it i don't like that's another another talk for red i don't care for that we should talk about salsa specific foods because like i said with chorizo i don't like salsa with chorizo i mean like chorizo taco like a chorizo queso taco only the creamy one only the creamy green one you're dipping the fatty chorizo

with cheese in the oh in the creamy oh creamy green yeah creamy green one. You're dipping the fatty chorizo with cheese in the creamy green. Oh, creamy green. Yeah, creamy green. Yeah, no, that's good. I thought you meant just like a mayonnaise. Ew. Sausage cheese and mayonnaise. I feel like I would vom.

I'm not down for it. That's too much even for me. That's too much even for me. Let's run through tacos, see if there is a style. Okay, I'm going to close my eyes. You do it. Okay, okay, okay. Baja style beer batter fish taco, red or green?

Neither. What do you put on it? Black. Oh, hell yeah. No, you're absolutely correct. You're absolutely correct. I'd still go red. Keep going.

Carnitas taco. Green. Green. Pollo al carbón. Red. Carne asada. Red. Al pastor.

Red. That's an orange one for me, baby. Orange? Yeah, I'll pass it off, al pastor with habanero. The fruit in habanero. Habanero has a very fruity profile to it. That makes a lot of sense. Okay, I'm going to say red, though.

Tacos de hongos. Mushrooms. Yeah. I do green and red. Like divorciados? Like half green, half red? Sí. Sí.

Me gusta divorciados. No me gusta divorceados no me gusta divorce Austin style breakfast tacos no happy marriage ever ended in a divorce divorces are necessary red

oh for breakfast tacos yeah I'd agree with that LA style actual Mexican breakfast tacos on corn tortillas oh neither

salsa like hot sauce hot sauce I actually agree with that I actually agree with that I think salsa on eggs sometimes I don't necessarily want, but I do want a heavily pulpy hot sauce.

Taco gobernador. Okay, that's shrimp and cheese. Peppers, pepper and onion, tomatoes. Green with black. Green with black. Oh, smart. This is so fun. Tacos de tinga, braised chicken.

Braised chicken. Braised chicken. Braised chicken with chilies. There's already salsa in the taco, basically. I'm going to open my eyes now. I don't think it needs it. I don't think it needs a salsa, but if I were to, if I were to pick a salsa, orange. Orange, right? Right?

And there's a reason. Am I doing good? Am I passing? You're doing good. No, no, no. I think this is really important and it makes sense. If you have a very fatty meat, the acidity of the tomatillos tends to cut through better. Yeah.

I agree with that. If you have something fried, I think adding a smoky element in there is very smart. Totally. Especially with fish. If you already have like salsa represented, like I said, like a tinga that's like basically braised in the ingredients that would comprise the salsa. What's it called? Oh, a guisado.

It's like a guisado. A guisado. Yeah, yeah. It's a guisado. Stewie. What about... Quesadillas. Quesadillas.

Red. Red all day, right? But spicy red. It's got to be spicy. It's got to pack a bunch inside. Yeah. What is like the best... Nachos.

Because I'm now obsessed with the idea of food pairings and salsa. What is like the best taco plus salsa combination you've had? Ever? Yeah, yeah. Like where you're like damn this salsa just like works with this taco i gotta go back i know i'm trying to think as well i went to tire shop taqueria one time by myself at like 11 45 and um i had

their carne asada with just a slap fat slap of guac and then um onions and cilantro and i think their red salsa was really freaking good yeah so i think that might be one of the best taco salsa experiences i've ever had and that is a hell of a taco like wood grilled carne asada wood grilled baby wood grilled and they they wrap up the taco so deliberately like the guacamole is thin and it's kind of slapped. It's literally swooped on there. It's slapped. Yeah. And then they just like close up half the taco.

But that's a great example. You have the green, you have the cilantro and all that from the guac. And you got like the fatty, but very like blistery, smoky meats. And then you just get that like dusky, dried chili.

Homemade tortillas. Oof. Stunning. Oof. I love it. What about you? I just, there's something about Burritos La Palma's salsa being poured into,

I know I talk about Burritos La Palma all the time. Is it red? So, no, so it's a chunky salsa. It's a chunky but kind of watery salsa. What color? I might call it like salsa jitomate, I think it's called. I know people are gonna say,

I'm trying to deal around using it. Let her live. I think you should. She's from Italy. Salsa jitomate. So it's a very I know people are going to say I'm trying to deal around using it. Let her live. I think you should. She's from Italy. Salsa jitomate. So it's a very like fresh tomato salsa. Okay.

But you get all of because the thing is like the birria bean and cheese burrito is like my favorite thing. And so you get that fatty meats with a ton of dried chili already in it.

Beans and cheese. A lot of lard in the beans. That's what makes them good. Yeah. Tortilla is very fatty. You get this just like ice cold and they serve fresh serrano peppers. So you take a bite of the serrano oh that's special and then

you take a bite of the burrito and then i will just sip the salsa because it's almost like a cool refresher yeah and so no matter what you're eating like there's something that goes with it which is what i really respect and appreciate one sidebar uh whenever whenever me and my mom would go to baja fresh together she would just eat uh just four to eight little cups of pico de gallo because she's like, this is salad Shirazi. And I love her for it. Love you, mom. She is absolutely correct. And you, Josh, what did we learn?

I think we learned. No, I think we actually did learn that the world of salsas is incredibly varied. Incredible. And I think that a lot of people who may not be as familiar with the delightful world of salsas out there should expand their mind, should expand their palate, seek out new things. There's some great products even on store shelves nationally. Herdez is a great brand. Casera is a great brand. The one that I like is called Casa Martinez.

They have a fantastic chipotle salsa out there. Aside from that, just go to your local taqueria and just try all the sauces. They'll love you for it. Yeah, listen, I hope this doesn't come out sideways. But like if you live in America, you live near Mexican people. And you live next to a taco place. 100%. Like go start talking to people.

Eat some foods that maybe you aren't familiar with. Just go out and explore. It's great stuff out there. You never know what you'll find. All right, Nicole. We've heard what you and I had to say. Now it's time to find out what other wacky ideas are rattling out there in the universe. It's time for a segment we call...

Opinions are like casseroles. Did we say that in Spanish? I was just about to Google it. Dude, Josh, you're my best friend. You and we are the same person. I think we're sister-sistered at birth. I don't think we look alike. Let's get to the first opinion but nicole keep googling who's is somebody google translating i'm i got it hell yeah it's probably is it opiniones dame uno momento por favor escuchar

ah lo siento senora all right here's my controversial opinion uh crab legs are way better than lobster uh like way like lobster is kind of hot garbage actually it's way overrated but here's here's where it gets weird don't dip your crab legs in butter okay dip them in white vinegar it'll change your life straight up thanks love you guys bye this man knows that's incredible wow well i do agree that crab legs are better than lobster but i've never ever in a million years thought about dipping them in just straight white vinegar i would need to season the vinegar a little bit no you can season the vinegar like i'm thinking like uh like a filipino like

coconut vinegar you know or like actually taste does coconut vinegar actually taste like anything yeah it just has like more kind of like depth than it does it's generally seasoned too at least like the datu puti thing is that's cane vinegar coconut vinegar is a thing too but I don't think it has any like discernible I think you can get seasoned coconut vinegar like how they make seasoned rice vinegar or like a Hawaiian chili pepper water

that's good that's just like vinegar and chili is kind of soaking in it but yeah crab is already sort of fatty it has that like cholesterol-y fat love it I've never understood crab with butter or if you do butter add already sort of fatty. It has that like cholesterol-y fat. Love crab. Love it. I've never understood crab with butter. Or if you do butter, add some sort of acid on top of that. I got the bug. I absolutely agree that

lobster is overrated. I just have never had lobster that I thought was that good. And every time we say this in the kitchen, Lily gets like viscerally upset. That's okay. Because her, we love Lily. We love Lily's brother. Lily's brother's a lobster fisherman. Lily grew up on Lobster fishing boats

We respect you It is It is like ninth on my list Of shellfish Seafood And crustaceans That I love to eat Not even mentioning

Lion-claw fish It's like fifth On my list of You want me to do it right now? Do it go Oh man Shrimp Okay we got shrimp

Mussels Mussels Oysters Oysters Crabs Crabs Lob crabs lobster lobster you don't got clams above lobster no i got clams above lobster so we're drafted at six but i agree with you did you see i caught that fly mid scallops scallops oh my god scallops is number one scallops number one so okay lobsters at six for you it's seven for me yeah right? What about like sea snails? Abalone. Oh, don't get me started on sea snails.

I love that one restaurant you took us to. Oklau? Oh, yeah. Oklau. Oklau is my shoot. Vietnamese snail specialist. It is my snake. Oh my god. And there's so many species of clams and snails that you could really eat. Vietnamese

snail eating is my stuff you get the periwinkle corkscrew snails josh that was one of my favorite eating experiences ever thank you for doing that oh my god and people are like josh you can order for us right and i'm like yeah dude i'm a pro i know what everything is i grew up here and i did not know a single word on the menu i know like oak means like snail yeah and i'm like cool so let's order a bunch of that but you just blindly order 15 things on a menu and then everybody was very confused we got towers of beer and there is would just bring out live fire grills and be like put that on that grill and then eat it i'm like sold i told uh i told one of my vietnamese buddies that i went there and he's like

call me next time you go you won't have to wait in line and i'm like okay alex thanks i want to make a trip back down there just for that yeah we can do that we waited like an hour and a half for a seat at like 9 p.m on a wednesday hours that's false we waited yeah because we did a lot of karaoke while we were waiting but yeah that's because what song are you saying believe by share that's a good one yeah and you made fun of me what what i say you made fun of me. Well, yeah, but I sang a perfect rendition of Creep by Radiohead. It wasn't perfect. It was, I mean, it was emotionally raw. So very special.

Word ain't very. I wish I was. Okay, you want to know how to say opinions about casseroles in Spanish? Si. La opiniones son como guisos. Son como guisos. Oh, guiso. Okay, so stew, they're saying.

Casserole. Casserole or stew. Yeah, I guess like, I don't know what else you'd say for casserole. La. Okay. Do you want to do it? Yes, yes, yes. It's time for a section that we call las opiniones son como guisos.

Las opiniones son como guisos. Son como guisos. Las opiniones son. Read. Son como guisos. Son como guisos. Las opiniones son... Read! Las opiniones son como guisos. Las opiniones son como guisos. There we go. We got it.

I did it. Look at us. Look at us. God, I do not take the language as well. Otro opiniones, por favor. Hey, y'all. My name is Kian. I live in Eugene, Oregon Go duck

I'm a fellow student Which I hope helps explain my opinion casserole Which is to take a piece of salami Fold it in half twice So you have that nice little pizza slice shape And then sandwich it between two Cheez-Its Eat that and repeat just as many times as you want or until you run out of salami. Please discuss.

Thank you so much. Love the podcast. Have a good one. You know what I got to say about this? It doesn't matter if you're from Eugene, Oregon. Doesn't matter if you're from Bangor, Maine. Doesn't matter if you're from Dallas, Texas. Doesn't matter where you're at. That's a snack that every American can

enjoy. Heck, I'm even going to say Canadians, maybe even people down in Mexico. It is that combination knows no bounds. You know what it is? It's an umami bomb. I love it. That's why it's so perfect. Like significantly better than if you were like, oh, lunch meat, turkey and cheese, whatever. No, it's because salami is fermented for super, super long, right?

Cheddar in the cheese is fermented for a, super long, right? Cheddar in the Cheez-Its is fermented for a long, long time. What you have done is you created a like textural, visceral umami bomb because you get like the fat from the salami sort of melting in your mouth, lubing it all up, going down. The thing about salami, it's like not like totally like integrated like bologna. There's like pockets of fat. There's pockets of meat. The fat's not emulsified. So like it still melts on your tongue.

It melts on your tongue. That's great. Also, I want to go back to Eugene, man. I want to go to Tracktown Pizza. I want to go to the Voodoo Donuts out there. Don't really love Voodoo all that much. I've been to Portland. It's nice.

I liked it. I was thinking about doing my bachelor party in Portland. You want to know why? Because that's the most strip clubs for capital in the United States of America. There are less gross than strip clubs elsewhere. They're like inclusive strip clubs. That's why you want to know why because that's the most strip clubs for capital the united states of america are less gross than strip clubs elsewhere they're like inclusive that's why you want to go there one of the strip clubs in portland unionized oh that's good you know right that's what i'm saying that's good so no it's like the strip clubs there it's more ethical maybe great great food uh tampa actually is more than portland is that new is that a new statistic uh

no it's not that new i think magic mike may have spurred more magic mike takes place in tampa oh does it i've never seen magic like fantastic movie oh my god step up and i love like channing No, it's not that new. I think Magic Mike may have spurred more. Magic Mike takes place in Tampa. Oh, does it? I've never seen Magic Mike. It's a fantastic movie. I've seen Step Up. And I love that Channing Tatum is not... Can we talk about Magic Mike for a second, Maggie? Yeah, yeah.

Why are you asking Maggie? She's dumb. The guys... I feel like if you made Magic Mike today, all the guys would be super, super ripped out on steroids, looking like Marvel superheroes. Uh-huh, uh-huh. Somewhat real.

They're great bodies. Joe Manganiello. Okay. Somewhat real. Like they're great bodies. Joe Manganiello. Okay. Hot as hell. Great body. He has the best body in that whole thing. What's his name? Joe?

I don't know how to pronounce it. Manganiello? Manganiello? Sofia Vergara's husband? Babe. Hot couple. Both. I mean, wow.

What a stunning couple. I love Sofia Vergara. Joe Manganiello? I think it's pronounced Manganiello probably. Joe Manganiello? I think it's pronounced Manganiello, probably. Joe Manganiello. I know you love Dungeons and Dragons and being buff, and he also likes the Steelers. I don't know.

He loves, he, like, is obsessed with a certain sports team. Okay. I only know that because Sofia Vergara says that. Great. You're so hot, come on the show. Like, Kevin Nash, you know, he's out there kind of bigger. Who's Kevin Nash? Kevin Nash is a WWE wrestler.

Google the buff guys. Google Kevin Nash from a WWE wrestler google the buff guys google Kevin Nash from Magic Mike google the buff ones for me please google the Magic Mike cast yeah yeah Kevin Nash who's that he plays like

they call him Tarzan yeah okay but look at that look at that photo what they're not like it's not like crazy unrealistic body types

like they all look really good the guy with the long hair you know yeah yeah he's kind of older you know what I mean they're not like Chris Hemsworth and Thor

they're not like crazy amounts of size. Channing Tatum is just like lean and looks athletic and good. Channing Tatum has always had a gorgeous physique. Yeah, 100%. But you know what I mean? He doesn't look like a bodybuilder out there. He looks like a sexy dancer. And I love that.

So you're going to have your bachelor party at Magic Mike? Thinking about it. All right. All right. Next video. All right. Look. This is Peter. Sorry, by the way.

Hi. You said to say what we think about orzo? Orzo. I don't know how to say it right. Josh, you say it. You can use Italian. Orzo. It's Greek. And hot pasta dishes. No, no orzo. Please, no.

But have you not had pasta salad made with Orzo? Do you know who this is? That's the best pasta to make a pasta salad with. The second best, sorry, farfalle, is the first. But Orzo's a really good pasta for a pasta salad. I don't know what's wrong with you guys. And also, Nicole Dimitri Martin is still good and funny.

Anyway, I sounded indignant, but I really like the show. I hope you guys have a great day. Thank you. Bye. Do you know who this sounds like? Peter's electric. Do you know who this sounds like? Roman from Succession.

Succession? It talks exactly like Roman from Succession. Yeah, Roman is constantly on uppers. Really? I don't know. Roman is my favorite character. That was an incredible call you should call once a week

Peter recurring segment now no no I think so but just call and we just want to hear your voice

even before after during the show doesn't matter I loved your opinion we are stupid yeah 100% we're so stupid this sounds anti-semitic

from somebody who looks like me but to be clear I'm Jewish Peter Jewish I don't know. That had the full anxiety. To just go, hey, look, this is Peter, by the way. Look, to just call in with the assumptions and anxieties.

I loved it. No, Peter's absolutely Jewish. If he's not Jewish, he's culturally Jewish. I didn't get any. Honorary Jew. I don't get any Jewiness from that call. He's either Jewish or Italian. Okay.

And he's not Italian. Well, I just, well, Peter, whatever you practice and whatever religion you follow, thank you so much for giving us your opinion. You are correct. We are wrong. We are idiots. Dumb, dumb, dumb, dumb, dumb. Hit yourself in the head. Say you're dumb! Say you're dumb! No, Nicole,

let me cook. How the hell can you say that orzo and farfalle are the two best pasta salad pastas? He's right. When they are literally like the most far apart. They're not the most far apart. Farfalle is good for nothing. Farfalle, what bigger non-noodle pasta exists out there, Nicole? What's a bigger noodle?

What's a bigger that's not a strand than farfalle? What are you talking about? What is a bigger? Because the rigatoni is not as big as farfalle. Yes, it is. No, it's not. Farfalle is definitely bigger. There's more pasta in farfalle than rigat you talking about? What is a bigger, because rigatoni is not as big as farfalle. Yes, it is. No, it's not. Farfalle is definitely bigger. There's more pasta

in farfalle than rigatoni. Are you kidding me? 100%. You're crazy. Not only that, farfalle is garbo. Farfalle is garbo because... Have you ever...

No, no, it's a piece of paper versus a cylinder. Okay, but if you like folded it out, but I don't think that's the way it reacts in the mouth.

You are insufferable, Josh Sharer. Farfalle, the way you pinch it makes it cook unevenly. That is not true 100% of the time. You are insufferable, Josh Sharer. Farfalle, the way you pinch it makes it cook unevenly. That is not true. Of course it does. It's folded over on itself. So what, radiotare, radiotare,

whatever, is invalid? Is it valid? No, radiotare is perfectly fine. There's room for water to absorb in all of the crevasses, but I'm saying that how can you think of the two of the most What about gamelli? I would love a gamelli pasta salad. I think pasta salad. One, I would like to eat cold spaghetti with mayonnaise on it.

I hate you. I would like to eat cold spaghetti with mayonnaise. People never use long-stranded noodles for pasta salad. I think it's weird. Yeah, they do. Have you ever had peanut noodle salad? Yeah, but that's not a salad. That's just a cold Asian noodle dish.

It's not like a salad. I'm saying like white trash American pasta salad. What do you mean? No, no, no. White trash American pasta salad. Stop, stop, stop. We need to honestly hash this out. You need to sit up at the microphone.

No. Sit up. I'm doing it from back here. Sit up. I don't feel safe next to you. Take the microphone with you. Take the microphone with you. I'm here now.

There is no way that you can sit there and honestly think that Asian-style pasta noodle salad is not a pasta salad. What did you say? Asian-style pasta. There's no such thing as pasta in Asia. Oh my God. We're not doing this again.

We had a whole podcast about this. We had a whole podcast. What did you say? Asian style pasta. There's no such thing as pasta in Asia. Oh my God, we're not doing this again. We had a whole podcast about this. We had a whole podcast. Okay, peanut sauce. You're talking about garbage that's sold by Trader Joe's to white moms thinking that that cold pasta is healthier

than hot pasta because it's quote a salad. I'm sorry. Tiger got out of the cage for a second, Nicole. Look what you did to us, Peter. This is the power of Peter, man. The power of Peter.

Okay, next to Peter. Yeah, Horzo's okay. us peter this is the power of peter man the power yeah it's whatever hey josh nicole um long time listener first time caller why'd you wait um my name is ivy i'm a nurse and i just wanted to um mention that actually we still use leeches. I was just listening to your MSC episode. Hell yeah. And we use leeches, but it's not for blood. It's to bring blood to like dying tissues. So if there's a burn, sometimes we will put a leech on like the burned area or the wound area, and it brings blood to the tissue. So that area doesn't die.

So just so you know, we still use leeches sometimes. I recently used them. Anyway, thanks for the podcast. Love you guys. Bye. This is not a food opinion, but it is a good one. That's a great— And it's a medical opinion.

Well, we talked about how we want to bring back leeching. Apparently, Ivy's bringing back leeching. It's back. It's back. It is hotter than ever. One time I was watching an episode of Taboo because I used to you know the show Taboo I used to watch when I was like 10 years old. You didn't like it? It's my favorite show. It made me want to be an anthropologist for like five minutes. They they use maggots in people's wounds to eat all the all the dead dead flesh and like stuff too that's hot i have a question who wrangles the leeches ivy does well i'm saying as a nurse that's part of your like you go to nursing school they're like well you got one of you is gonna draw straws the

shorts draw you got to be the leech wrangler well i imagine that you're gonna administer catheters and you gotta grab the leeches i imagine that in in her practice, maybe it's a learned thing at her specific practice. It's not something that's taught in every single school of nursing. Can I request leeches? I go there, I say, my tummy hurts, I'd like some leeches. No, I think you need to have

necrosis in order to do so. Sorry. Let me look at this camera. Necrosis. Some vascular necrosis, if you will. That's whenever your skin turns black because there's no blood flow to your extremities. I don't like this part of the podcast. On that note, thank you so much for stopping by at Hot Dogs and Sandwich. We got new audio-only episodes for your hoagies every Wednesday.

And the video version on YouTube every Friday. If you want to be a feature... If you want to be a feature... It's me, Jada De Laurentiis. If you want to be a feature on Opinions Like Casaroles, give us a ring and leave a quick message at 833-DOG-POD-1. The number again is 833-DOG-POD-1. The number again is 833-DOG-POD-1. Can you believe people watch and listen to this?

It's crazy. Y para más cocina de mythical. I'm going to stop. Check us out on YouTube. We launch new videos every week. See you all next time.