80 • September | October 2026 • abasto.com • FLAVOR FOCUS A t first glance, salsa macha and Asian chili oil could pass as distant cou- sins: dried chiles, hot oil, and an aroma that makes you salivate before the first bite. But once you taste them, you know—they live in different worlds. Origin and Soul Salsa macha was born in Veracruz, Mexico, rooted in indigenous tradition. Chili oil is a Chinese clas- sic, with beloved varia- tions in Korean and Japa- nese kitchens. What’s in Them? Salsa macha: Mexican dried chiles (árbol, guaji- llo, morita), garlic, seeds (sesame, pumpkin), nuts (peanuts, walnuts), and so- metimes vinegar or salt. Chili oil: Asian chile va- rieties, garlic, ginger, star anise or Chinese cinna- mon, and occasionally soy sauce or MSG. Texture and Use Macha: thicker, chunkier, toasty, and crunchy. Per- fect on tacos, eggs, quesa- dillas, fish—even fruit or ice cream. Chili oil: more liquid, aromatic, with heat that’s sharper but less layered. A star over dumplings, nood- les, or rice. And the Flavor? Macha is deep, smoky, and toas- ty. The flavor comes from fried dried chiles, garlic browned almost to cara- mel, and seeds that add irresistible crunch. Yes, it’s spicy, but it also has subtle sweetness, a hint of bitter- ness, and a nutty backbone that makes it complex. Chili oil is lighter and more aromatic, with a flo- ral lift. The heat is direct but less enveloping, and the spiced notes—star anise, cinnamon, ginger—make it fragrant but less dense, and far less “eat-it-by-the-spoon- ful” than macha. The Soul of the Difference Salsa macha doesn’t just aim to burn, it wants to se- duce, with texture, depth, and the character of the comal, Mexico’s culinary heart. Tip for you: I love to soften the heat with a touch of agave ho- ney, it helps the flavors come together beautifully, especially if dinner is pai- red with a glass of wine. Remember: spice am- plifies the perception of alcohol and can throw off your wine, but a wine with a hint of sweetness tones it down, creating a balanced and harmo- nious pairing. Ingredients (for 3 tacos): • 3 small flour tortillas. • 9 fresh white shrimp, peeled and deveined. • 9 thin slices of Jamón Consorcio Serrano. • Broccoli microgreens, to taste. • 2 tsp extra virgin olive oil. • Salt and pepper, to taste. For the avocado-cilantro sauce: • 1 ripe Hass avocado. • 2 tbsp plain Greek yogurt. • ¼ cup fresh cilantro. • 1 tbsp lime or lemon juice. • 1 small garlic clove. • 1 tsp of olive oil. • Salt to taste. For the Macha honey: • 1 tbsp of salsa Macha (or to taste, depending on heat level). • 2 tbsp of agave honey. Procedure: For the avocado sauce, blend the avocado, yogurt, cilantro, garlic, lime juice, and salt until smooth and creamy. Refrigerate. For the Macha honey, mix the honey with the Macha sauce until fully combined. Adjust the spice level to keep the pairing balanced, then set aside. Wrap each shrimp with a slice of ham and sear in a skillet with a little olive oil for 2–3 minutes per side, until the ham is golden and crispy. To assemble the tacos, warm the tortillas, spread a la- yer of avocado sauce, add three shrimp, drizzle with Ma- cha honey, and top with microgreens. Serve and enjoy! Doreen is an author, chef, wine educator, creator of la- cocinanomuerde.com, and founder of vitishouse.com. Follow her @doreencolondres Shrimp Wrapped Serrano Taco with Avocado, Cilantro Sauce and Macha Honey Salsa Macha or Chili Oil? Similar... But Not the Same BY DOREEN COLONDRES lacocinanomuerde.com