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To: Don Pueblo who wrote (1045)	5/28/1998 11:12:00 PM
From: marcos	Respond to of 12810

Salsa is individually applied by the diner in la cocina mexicana verdadera, not like in the Texmex (properly 'Gringo') style where the cook glops it in there after the waiter asks you "Mild, medium or hot, Sir?" and even while you're answering you're wondering if they even know what the terms mean and whether they have some kind of picantemeter with a scientific calibration on some sort of scale like where diamonds=10 for hardness so everything else is softer and you just know they don't and it's one of those subjective kind of things and why don't they just bring you the damn food and the salsa on the side, and some decent salsa too, not that watery stuff from a can but fresh-chopped salsa mexicana made from nothing more than finely diced chile, j¡tomate, cebolla, sal y jugo de lim¢n, and chopped fine, too, nothing more than a centimetre, but not so fine it's liquid, NO DON'T USE THE BLENDER I BEG OF YOU KIND SIR [Ay! Pinches gringos, me caen gordo], and let you put it on yourself. Except for mole - then they glop it in there. Well, actually, they don't have to, since mole is basically ground chiles with a little chocolate for color. Buk buk buk buk buk is what las gallinas say, but a macho mejicano gallo would just once in a while to sort of assert hisself give out with a BUUUUUUUUKKK!!!