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A guy at the taco stand in San Antonio knocked my salsa review down a peg and he was right
I used to rate every cheap spot on heat alone, but he asked me what the salsa was actually for, and it hit me that a smoky charred one on a $2 bean taco beats a crazy hot one on a $9 plate every time. Now I rate based on how it works with the cheapest thing on the menu, which feels more fair for a budget spot anyway. What do you all look at first when you judge a cheap place, price or flavor?
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ryan_carr595d ago
Kinda wild that the salsa guy basically gave you a whole new way to look at it and he wasn't even trying to. For me the thing nobody talks about is what the salsa is doing to the rest of the bite, like does it cut the grease, wake up a bland bean taco, or just sit there burning for no reason. A cheap spot can hide weak meat and lazy beans under a salsa that's way too hot, and people call that flavor when it's really just noise. What gets me is a place where the salsa is made for their food and not for a heat contest, that tells you more about the cook than the price ever will. So yeah, judging it against the cheapest thing on the menu is the right move, cause that's what most of us are actually eating.
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