2015 Salsa Slam
2014 champion talks secrets of salsa
Margo Allen of Terra Learning Kitchen dishes on her winning salsa
verde, locally-sourced ingredients and tips for this year’s competitors
By VITA DUVA
The Sun
“I have always been drawn to
salsa verde,” said Margo Allen,
the general manager of Terra
Learning Kitchen, with a wide,
warming smile.
The 2-year-old kitchen took the
title “Salsa Champion of Princeton” during Princeton Public Library’s third-annual Salsa Slam
Competition last year with its
take on an aesthetically pleasing,
medium-spiced salsa verde.
The recipe, a refreshing creation by Cooking Instructor
Yomara Alix Del Cid, was an
adaptation of Terra Momo owner
Raul Momo Marmonti’s traditional family recipe.
Marmonti entered TLK in the
CAFE HOURS:
Wed, Thurs, Fri 7am-10:30am
Sat & Sun 7am-3pm
IT MAY BE THOUSANDS OF MILES FROM MEXICO, BUT THE FOOD IS AS
AUTHENTIC AS YOU CAN GET.
41 Leigh Avenue Princeton
609-924-5143
VITA DUVA/The Sun
Margo Allen, Terra
Learning Kitchen's
general
manager,
smiles while holding
the 2014 winning
Salsa Slam salsa.
competition only two days prior
to the event, but the kitchen took
on the challenge with every bit of
confidence.
Along with the salsa verde’s
two main ingredients, local
tomatillos and avocados, the winning salsa also featured local
herbs – cilantro and mint – and
notes of jalapeno.
“We wanted to create a salsa
that was not only fresh, but also
as locally sourced as possible,”
Allen said. “The salsa verde is
bright and citrusy, but also packs
a bit of a kick – but it is not so
mouth-searing that the spice is all
you end up tasting.”
TLK’s salsa verde is now available for purchase at the Princeton
Farmers’ Market, which takes
place every Thursday from 11
a.m. to 4 p.m. at Hinds Plaza.
When asked what Allen’s advice would be to this year’s Salsa
Slam competitors, she replied,
“Create something authentic. I
think a salsa that is really simple,
but that is executed really well,
will make its mark on the judges.
And, of course, a salsa that is not
made from fresh ingredients is a
big no-no. But, definitely don’t
forget to add that spicy little
kick.”
TLK is dedicated to educating
the Princeton community about
wholesome food and cooking,
blending both delicious and
healthy food into one, all while
striving to bring the freshest, locally sourced ingredients to the
table.
“Right now, we are at the
height of our season. Sourcing
from Eno Terra’s Canal Farm in
Kingston, having farm-fresh produce available to our community
is just so wonderful,” Allen said.
“Not only are we in a position to
keep our offerings affordable, but
we are also seasonal, so our menu
is always changing.”
TLK offers a variety of cooking
classes for both adults and children, as well as nutritious grab n’
go lunches and take-out dinners.
TLK’s “Couple’s Cooking”
blends food and entertainment,
while the “Teen Time Summer
Cooking
Series”
teaches
teenagers quick-fix snacks and
lunches.
From gluten-free cooking classes to cookie decorating classes,
there is something for every cook
at TLK.
Located inside the Princeton
Family YMCA, TLK is a joint venture of the Y, The Suppers Programs and Terra Momo Restaurant Group. Part of TLK’s proceeds benefit children from less
fortunate families, offering a
plethora of scholarship opportunities. For more information on
TLK, or to register for a cooking
class, visit www.terramomo.com.
2015 Salsa Slam
Get ready to Salsa Slam!
Princeton Public Library hosts its fourth annual event July 29
By VITA DUVA
The Sun
Get ready to Salsa, Princeton.
…And we’re not talking the
dance – although, you may find
yourself at a dip one time too
many.
The Princeton Public Library
will host its fourth-annual Salsa
Slam on Wednesday, July 29. One
of PPL’s highlight events of the
summer, the affair will kick off
promptly at 6:30 p.m. in the library’s Community Room.
Attracting more than 200 attendees every year, the community
salsa-ganza invites Princeton’s
restaurants and commercial
kitchens to vie for the prestigious
title “Salsa Champion of Princeton.”
Here is how it works:
Each entrant is asked to submit a salsa portion in any style –
from standard salsa to something
unusual – in a two-quart container, provided by the library, with a
printed copy of the ingredients,
no later than 3 p.m. on July 29.
Entrants may drop off their
salsa submission to the library’s
Welcome Desk, located on the
first floor, or, if needed, PPL will
make arrangements for a staff
member to pick up competing establishments’ prepared salsa containers.
On the evening of Salsa Slam,
Princeton community members
and attendees will participate in a
blind tasting of each and every
salsa entered, voting for their favorite – “The People’s Choice.”
A selected panel of experts,
from food bloggers to past Salsa
Slam winners and the like, will
taste all of the salsa entries to determine Princeton’s 2015 champion.
Judging is based off a fivepoint scale, five being the highest,
with a potential maximum of 20
points. Judges will take into account taste, creativity and technique.
Entrants who use local and/or
organic ingredients will receive
extra points, and entrants may
note this on their list of ingredi-
ents.
The Salsa Champion and The
People’s Choice Winner will receive a certificate, not to mention
room to boast.
PPL also encourages participating establishments to continue
offering their competing salsa
throughout the weekend to customers, at their discretion.
Past Salsa Slam champions
have included Terra Learning
Kitchen, 2014; Masala Grill, 2013;
and The Bent Spoon, 2012.
Past Salsa Slam People’s
Choice winners have included
Tortuga’s Mexican Village, 2014;
Savory Spice Shop, 2013; and
Olives, 2012.
For more information about
Salsa Slam and PPL, visit
www.princetonlibrary.org.
A dip into history
From Aztec street markets to recipes
of the Maya, when it comes to salsa,
The Sun’s getting to the bottom of the bowl
By ERICA CHAYES WIDA
The Sun
You fold your tortilla into a perfect cylinder and dip it, rather eagerly, into a ceramic bowl of salsa
before placing it into your mouth.
First, the spice hits the tip of your
tongue, then that juicy cool tomato bursts with a hint salt. A little
lime bounces around your taste
buds and, just when you think the
experience is over, you’re crying –
and that habanero or jalapeño
after-kick hits.
It’s the sauce that beckons you
back for more, the sauce that adds
flavor and the sauce that has been
deemed delicious in various
ways. But how long has it taken to
perfect the art of all things salsa?
Where did it come from? What genius mixed these sacred ingredients together to bring salsa, front
row center, to aisles and enchiladas near you?
Salsa’s ingredients played an
important role in the agricultural
and dining rituals of the Aztec,
Maya and Inca. According to Sophie D. Coe’s scholarly text
“America’s First Cuisines,” Alonplease see SALSA, page 6
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The Sun hit the streets on a hot summer day
to see what Princetonians like best in their salsa
The Sun
✓
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How do you salsa, Princeton?
By ERICA CHAYES WIDA
✓
(& &
2015 Salsa Slam
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However you do salsa –
whether on chips or enchiladas,
spicy or mild, verde or pico de
gallo – if you’re a gourmet, a
homemade-only kind of kid or
just want your Tostitos, The Sun
wants to know. With Princeton
Public Library’s Salsa Slam coming up on Wednesday, July 29 – the
community room will be filled
with salsa from local competing
restaurants – it’s important to
know what Princetonians see in
their salsas.
Andri, 7, and Daniel Prelipceanu, 11, live near Princeton.
They sat with their Romanian
grandfather on a bench when the
sun was hot and gave their two
cents on salsa’s simple pleasures.
“Chips!” they both exclaimed
about being the best thing to put
salsa on.
Daniel does not like spicy at all
whereas his younger brother can
take a little more heat.
Princeton YMCA summer
campers Dylan, 4, and Damaris
Gonzalez, 6, and their mother,
also Damaris, had a lot to say
about salsa. Little Demaris is outside the box when it comes to topping some salsa verde – “not too
spicy” – on her favorite food:
chicken and spaghetti. Younger
brother Dylan, however, does not
like salsa at all, even when his
mom makes it fresh.
Demaris Senior let The Sun in
on her straightforward and delicious salsa guacamole recipe:
“I use avocado, cilantro, onion,
garlic, tomato, lime and a little
salt,” she said.
Dylon Robbins, a native Texan,
and Perla Masi, from Florence,
Italy, are spending their summer
in Princeton while conducting research at the university. Robbins
had access to some great salsa
growing up and usually likes it
hot.
“If it’s good, I’ll eat it on any-
ERICA CHAYES WIDA/The Sun
Dylan, 4, Demaris, 6, and their mom Demaris Gonzalez hang in
Princeton after a fun day at summer camp. Little Demaris likes salsa
on spaghetti and chicken! Below, Chef Dohn Montefusco once had a
fig and watermelon salsa on his fish taco in Mexico.
thing – breakfast, tacos, chalupas,” Robbins said. “But in the
Northeast, it’s hard to find good
salsa.”
Masi said although they don’t
each much salsa in Italy, she enjoyed “the best salsa ever” while
on a trip to Mexico.
Robbins is not opposed to the
more “unorthodox salsas,” or
vinegar-like bases that appear in
dishes such as Escabeche, which
appear in Spanish, French and
Portuguese cuisine. There are
some things, however, Robbins
feels should just never be in a
salsa.
“Probably the most unfortunate was a grocery store salsa
that had green bell pepper. You
cannot have pico de gallo without
jalapenos or serranos. Subbing
for green bell pepper – well it just
isn’t salsa,” Robbins said.
Local Chef Dohn Montefusco,
who works at the Nassau Inn, is
“a medium kind of guy,” who
doesn’t like to knock his taste
buds with anything too spicy. In
the kitchen, he likes to make
something clean and fresh like a
pico de gallo. His most memorable salsa: “I am thinking of this
fig and watermelon salsa I had on
a fish taco while in Mexico.”
2015 Salsa Slam
GAB CARBONE
PAT TANNER
ELISA NEIRA
SUE GORDON
ARLENE REYES
Dive into the minds of the 2015 Salsa Slam Judge’s Panel
From food bloggers to past winners, this year’s judges are a diverse group of salsa experts
By VITA DUVA
The Sun
Meet the 2015 Salsa Slam
judge’s panel – they’re a little bit
of sweet, and a whole lot of spicy.
Dive into the minds of this diverse group of experts, ranging
from food bloggers and past Salsa
Slam winners to well-selected
community members, before they
crown this year’s “Salsa Champion of Princeton.”
Name: Gab Carbone
Occupation:
Co-owner
of
Princeton’s artisan ice cream
shop, The Bent Spoon
Let’s talk salsa:
Traditional or non-traditional?: Both! All depends on my
mood.
Blended or chunky?: Blended
with chunks.
On a scale from 1-5 – 5 being the
hottest – how hot do you like your
salsa? 3.5
Let’s talk the judge’s panel:
What will it take to impress
you on the judge’s panel and earn
the “overall favorite” vote? Creativity. Not being afraid to be
BOLD.
Of the judging criteria – taste,
creativity and technique – which
are you going to be a stickler
about, and why? It has to taste
good, period.
What is your salsa faux pas?
Not using great ingredients!
Name: Pat Tanner
Occupation: Freelance food
writer and restaurant reviewer
Let’s talk salsa:
Traditional or non-traditional?: I love both, but it’s the creative that sparks my interest.
Blended or chunky?: Chunky.
Texture adds interest.
On a scale from 1-5 – 5 being the
hottest – how hot do you like your
salsa? 2.5. – moderation in all
things.
Let’s talk the judge’s panel:
What will it take to impress
you on the judge’s panel and earn
the “overall favorite” vote? It really is a combination of factors –
freshness and caliber of ingredients, creativity and balance.
Of the judging criteria – taste,
creativity and technique – which
are you going to be a stickler
about, and why? Technique.
Every year, we get many entries
that taste good, but are lacking
when it comes to eye appeal, or
they have an unpleasant texture,
or have one ingredient that is out
of balance, or lack freshness.
What is your salsa faux pas?
Having too little or no acidic component, which gives it zing.
Name: Elisa Neira
Occupation: Social worker, director of Princeton Human Services Department
Let’s talk salsa:
Traditional or non-traditional?: Non-traditional
Blended or chunky?: Chunky.
On a scale from 1-5 – 5 being the
hottest – how hot do you like your
salsa? 1-2, not a fan of spicy food.
Let’s talk the judge’s panel:
What will it take to impress
you on the judge’s panel and earn
the “overall favorite” vote? Because I am all for non-traditional
salsas, I’ll be impressed if the
salsa has a unique ingredient or
something that isn’t particularly
a regular ingredient in an authentic salsa. For example,
adding a fruit, like a mango or
pineapple.
Of the judging criteria – taste,
creativity and technique – which
are you going to be a stickler
about, and why? I would say first,
taste! Followed by how creative
and because I’m not a good cook,
I’d appreciate an “easy-to-make”
technique so I can also try it at
home.
What is your salsa faux pas?
Making it so spicy that I won’t be
able to eat and enjoy it.
Name: Sue Gordon
Occupation: Food blogger
Let’s talk salsa:
Traditional or non-traditional?: Non-traditional
Blended or chunky?: Chunky
On a scale from 1-5 – 5 being the
hottest – how hot do you like your
salsa? 2.75
Let’s talk the judge’s panel:
What will it take to impress
you on the judge’s panel and earn
the “overall favorite” vote? The
first taste should be a wow! The
winning salsa should taste bright
and fresh and be made from good
quality ingredients. If they’re
local, all the better.
Of the judging criteria – taste,
creativity and technique – which
are you going to be a stickler
about, and why? Taste is the most
important, of course. But an unusual and creative salsa is a wonderful thing. And a properly
made one – without evenly cut ingredients, for example – only adds
to the enjoyment.
What is your salsa faux pas?
Not tasting for seasoning or acidity before serving.
Name: Arlene Reyes
Occupation: Advertising director, Elauwit Media, publisher of The Princeton Sun
Let’s talk salsa:
Traditional or non-traditional?: Traditional is great,
but I also enjoy non-traditional salsas, as well.
Blended or chunky?: Chunky
On a scale from 1-5 – 5 being the
hottest – how hot do you like your
salsa? 3
Let’s talk the judge’s panel:
What will it take to impress
you on the judge’s panel and earn
the “overall favorite” vote? A
salsa that has a good balance between flavor and heat. I like to
taste the flavor of the salsa without having the spice overpower it.
Of the judging criteria – taste,
creativity and technique – which
are you going to be a stickler
about, and why? Creativity –
there are many basic salsas, but it
is rare to find a creative salsa that
tastes great.
What is your salsa faux pas?
Not using fresh, chunky ingredients.
RAY OF HOPE FUND
We’re counting on you!
2015 Salsa Slam
Salsa process has been passed down
through generations, Isabel Powell says
SALSA
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Continued from page 3
so de Molina, a Spanish priest
and missionary, coined the term,
“salsa” in 1571. Primary accounts, however, pre-date Molina’s “salsa” more than 40 years.
After the Aztec Empire was
conquered by Hernando Cortes,
Fransiscan missionary Bernardino de Sahagún spent his life there
recording the lives of Aztec people. He documented Aztec markets and the practice of smashing
squash seeds together with tomatoes and chili to make a sauce.
“He sells foods sauces, hot
sauces,” wrote Sahagun in his descriptions of Aztec street market,
“sauces of juices, shredded [food]
Georgethemagician.org
"The Kids Are The Stars"
with chile, with squash seeds,
with tomatoes, with smoked
chile, with hot chile, with yellow
chile, with mild red chile sauce,
yellow chile sauce, hot chile
sauce, with ‘bird excrement’
sauce, sauce of smoked chile,
heated [sauces].”
Coe said the Aztec lords often
ate meals beginning with tortillas
and tamales paired with sauce.
Richard F. Townsend’s work “The
Aztecs” also testifies to the crops
harvested to create the sauce we
today know as salsa.
“Aztec diet featured a diversity
of chiles, with a wide range of flavors and hotness. Chiles are important sources of vitamins A
and C, and also serve as condiments
and
stimulants,”
Townsend said. “The Aztecs
raised several varieties of onions,
as well as red tomatoes, xictomatl, and green tomatoes,
tomatl.”
Another Spanish missionary,
Diego de Landa, whose accounts
were later translated and edited
by A.R. Pagden, wrote the Maya
“make their sauces out of pepper
and vegetables.”
Isabel Powell, house director at
Princeton’s Latin American
Legal Defense and Education
Fund, was born in Guadalajara.
She explained the cultural relevance of salsa in Mexico and
noted that many continue to prepare salsa the way the ancient
Maya did.
“The ancient Maya used this
big rock where they put the tomatoes and spices and blended them
together by hand using another
rock. They would then roast
everything to make into a salsa,”
Powell described.
The process, which Powell said
can be viewed and tasted at the
Ozumba markets in Mexico, has
been passed down by generations.
Powell still remembers her
grandmother drying the vegetables and fruits and blending them
on a big rock to make another tradition – mole sauce.
“The original salsa made by
the Maya is just tomatoes, green
ERICA CHAYES WIDA/The Sun
Salsa has come a long way since
the dining days of the Aztec,
Maya and Inca.
or red peppers, garlic, salt and a
little piece of onion,” Powell said.
Salsa – “dog snout” salsa – was
also voted No. 10 on National Geographic’s “Top Ten Foods of the
Maya World.” Co-author of
“Guatemala: A Journey through
the Land of the Maya” Michel
Shapiro explains this Mayan
sauce was deemed “dog snout
salsa” because the spice is so intense it moistens your nose.
Today, “in much of the Yucatán
Peninsula,” Shapiro said, “this
salsa, also known as xni-pec, includes not just the traditional
tomatoes, onions, cilantro and
lime, but also orange or grapefruit juice.”
In his work “Coming Home to
Salsa: Latino Roots of American
Food,” Professor Jeffrey M. Pilcher of the University of Minnesota
emphasizes salsa and other Latin
dishes’ roles in nourishing community and tradition.
“Latino foods are the historical
product of encounters between
peoples from many lands. Some of
these meetings took place in the
distant past,” Pilcher said; “for
example, Spanish settlers and
missionaries were exchanging
foodstuffs and recipes with Indian women in New Mexico and
Florida decades before the first
Pilgrim Thanksgiving at Plymouth.”
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