Sauce is a fundamental element in Latin American cuisine, adding flavor and a special touch to various dishes. Its history is linked to the indigenous cultures that inhabited America before the arrival of the Europeans, who already prepared mixtures based on chilies, tomatoes, and spices to accompany their food. Over time, the sauce has evolved and adopted different forms and names depending on the country. In Mexico, for example, it is simply known as "salsa," while in other countries like Colombia or Venezuela, the term may vary or include similar preparations under names like "ají" or "chimichurri" in some regions. Although the base of these sauces often shares ingredients like tomato and chili, each culture gives it its characteristic touch, whether in texture, spiciness, or accompaniments.
Throughout Latin America, sauce has become an essential accompaniment to meals, whether to add flavor to meats, arepas, empanadas, or simply to enjoy with tortilla chips. Its versatility and ease of preparation have led every family to have its own recipe, adapting it to available ingredients and personal preferences.
