What you didn't know about the 10 favorite hot sauces of Mexicans

We are Mexicans, we love sauces, and we cannot live without them; it’s that simple. We need to add flavor and spice to vegetables, potatoes, meats, tacos, and all kinds of dishes we prepare at home. Also, since we know you really liked our post: We put Valentina on everything… but do you know where it came from?, today we bring you what you didn’t know about 10 spicy sauces. If you’re craving it and want to make your own homemade sauce and even start a sauce empire like many families on the list, we also leave you some delicious recipes. 1. Tamazula Manuel Maciel Méndez, the man responsible for inventing Tamazula sauce, a precursor to Valentina, was actually an ice bar vendor in Jalisco before making his recipe famous and reaching millions of Mexican homes. Before being called Tamazula, the recipe was prepared by a gentleman named Gilberto Reyna, who named it El Torito sauce. 2. Valentina We love Valentina, but many don’t know what chiles it’s made from; the answer is dried puya chiles and serrano chiles. In 2012, to save costs, time, and effort, the staff of the Culture Directorate of Ciudad Juárez cleaned 100 bronze sculptures with Valentina Sauce. Apparently, the ingredients in the sauce leave the metals shiny and gleaming. Spicy drunken sauce 3. Huichol To gauge the success of a good Mexican sauce, it’s important to know that in 2013 Huichol sauce produced over 2 million liters of hot sauce. When the López Flores family started their sauce production in 1949, their budget was 40 pesos, and the company only had a hand mill, a manual capper, and 5 kilos of cascabel chile.   4. Guacamaya Originally, the sauce was made using rudimentary techniques and tools by Don Pablo Gandarilla and his wife Doña Severa del Rincón Bernal. A manual mill was used for nixtamal, and a stone metate was used to grind the chiles and spices used for the sauce. The company that makes Guacamaya Sauce is very concerned about the environment and uses 100% recyclable containers and utensils for the production and distribution of their sauces. Green sauce 5. La tía Although the precursor of La Tía sauce was Mr. Don Pedro Zúñiga Magaña in 1975, it was his son José Zúñiga Gómez who took on the task of preparing it at just 18 years old, using small clay pots and a mill for nixtamal. If you’d like to follow the legendary recipes of La Tía, they have a recipe book on their website where you can find the preparation for spicy eggs, marinated meat, and stew sauces. 6. Porki Porki sauce is made in Yahualica, Jalisco, a region known for having the spiciest chiles in the entire state. The measure used to calculate the spiciness of chiles is known as Scoville units, of which Porki sauce has 25,000, making it spicier than any sauce made with manzano, jalapeño, guajillo, or serrano chiles. Red sauce 7. Encino Unlike other sauces that have grown and industrialized, Encino sauce is still made with stone grinding, which grinds and crushes the ingredients instead of cutting them, giving it a very characteristic flavor and texture. Although they have been in the sauce business for 13 years, the recipe for Encino sauce is much older and is protected as if it were a state secret. 8. El Yucateco The modest sauce invented by Priamo J. Gamboa in 1968, which was only sold in the southeastern region of Mexico, can now be found throughout the country, the United States, Europe, Asia, and Oceania. They not only have a factory where they create sauces, but they also have their own fields for growing habanero peppers and achiote seeds to ensure the best quality.   9. Lol Tun Lol Tun is a Mayan name meaning stone flower. They chose it because they knew their star product would be habanero chile sauce. Although most Mexican consumers associate Lol Tun sauces as their only product, the reality is that they also sell chiles, preserves, vanilla, and cherries in syrup. 10. Cholula The combination of flavors between spices, piquín chili, and árbol chili that this famous sauce contains comes from a recipe that is over 100 years old. Cholula sauce ensures it reaches all possible audiences, and besides being one of the most consumed sauces in the United States, it is 100% gluten-free. Creamy árbol chili sauce We put it on EVERYTHING, but do you know WHERE Valentina sauce comes from? Discover all the FUN facts here! > http://goo.gl/yCMCZe Posted by kiwilimon on Saturday, July 11, 2015