Long before salsa sat in grocery aisles across the country, the history of salsa began over open flames and stone mortar and pestles in ancient kitchens. Tomatoes blistered over fire, peppers were ground by hand, and fiery flavor was a cornerstone of traditional dining.
At Sadie’s Salsa, we celebrate the rich origin of salsa by honoring time-tested foods and techniques. Our approach is rooted in that same spirit: simple ingredients, intense flavor, and a taste that tells a story.
Below, we’ll trace salsa back to its roots, decode its name, and explore how it evolved from Mesoamerican kitchens to a beloved snack in homes and restaurants nationwide.
Where did salsa originate?
The roots of salsa reach deep into ancient Mesoamerican civilizations, particularly among the Aztec and Mayan cultures. While it’s difficult to pinpoint exactly when salsa was invented, its origins stretch back centuries.
As early as 700 AD these communities were creating “salsa-like” mixtures from native ingredients like tomatoes, chile peppers, and squash seeds—long before Spanish colonization ever touched the land.
These early sauces were traditionally made using a molcajete, a traditional volcanic stone mortar and pestle that gave salsa its signature texture.
Rather than a side dish, salsa was part of daily dining. It was often poured over meats, mixed with beans, or served with maize-based foods like tamales and tortillas. Its rich flavor profile reflected the landscape: smoky, earthy, and fiery with regional heat.
This deeply rooted tradition traveled with Indigenous people and evolved with every generation, laying the groundwork for the sauces we know and love today.
While salsa’s journey began in Mesoamerican kitchens, its name and modern identity came later.
What does “salsa” mean literally?
The word salsa comes from Spanish, where it simply means “sauce.”
Its earliest recorded use in reference to food appears in Alonso de Molina’s 1571 Nahuatl-Spanish dictionary, where salsa described a variety of native sauces made with tomatoes and chiles.
When Spanish colonizers arrived in the Americas, they encountered the Indigenous practice of blending tomatoes, chiles, and other local ingredients into thick, flavorful sauces.
Seeking familiar language, they called these preparations salsas, adding a centuries-old food into their culinary vocabulary.
So while “salsa” is technically a Spanish word, the roots of salsa are undeniably Indigenous—anchored in Native food culture and adapted through colonial influence.
While the Spanish gave this dish a name, salsa’s country of origin continues to spark curiosity, which brings us to our next topic.
Is salsa Spanish or Mexican?
The Spanish influence didn’t invent salsa, but it did shape how it was named and shared.
As colonizers documented native foods, they applied their own terminology, grouping these Indigenous sauces under the umbrella of salsa.
Over time, the term stuck, especially as these foodways blended with Spanish ingredients and techniques.
Salsa became deeply embedded in Mexican cuisine, shaped by both Indigenous traditions and colonial-era adaptations.
That fusion is part of what makes salsa so iconic—it’s a culinary conversation between cultures, still evolving on plates around the world.
So in short? Salsa is Indigenous in origin, mostly Mexican in identity, and Spanish in name.
So how did this ancient sauce end up next to a bowl of chips on every party table? Let’s trace the history of salsa dip next.
What about the history of chips and salsa?
While salsa’s roots go back centuries, the pairing of salsa with tortilla chips is a much more recent development. It became popularized in the 20th century as Mexican-American food reached mainstream renown in the U.S.
Tortilla chips themselves are thought to have been popularized in Los Angeles in the 1940s, when Rebecca Webb Carranza began repurposing misshapen tortillas from her family’s tortilla factory into fried triangles.
Around the same time, Mexican restaurants in the Southwest began serving fresh salsa as a table condiment. The combination of crisp chips and spicy salsa was irresistible—and a staple was born.
By the late 20th century, “chips and salsa” had cemented itself as the go-to starter in Mexican restaurants across the U.S., and soon after, salsa began outselling ketchup as America’s favorite condiment in 1991!
Today, this duo represents more than just a snack. It’s a symbol of cultural fusion, hospitality, and the wide-reaching influence of Southwestern and Mexican-American cuisine.
Learn About the History of Salsa & the Rise of Southwest Salsa
At Sadie’s Salsa, we’ve always believed that real flavor starts with real roots. Our recipes are crafted with the same heart and heat that have defined salsa for generations. No shortcuts, just authentic New Mexican taste made with care.
From ancient Mesoamerican kitchens to today’s taco nights, salsa has evolved while staying deeply connected to culture and community. Understanding the history of salsa helps us appreciate every jar we bottle and reminds us of the rich traditions we carry forward.
Order our authentic salsa today to experience the true history of salsa and the spirit of the Southwest!