The title refers here to the sauce, or (in Spanish) mole, not to the popular dance. But a good salsa can make you want to move your body in an excited rhythm. To citizens of the U.S., salsa is nothing more than a mix of fresh chopped tomatoes with spices. But in Mexico, salsa recipes are as varied as the country itself. Like the word mole, salsa in Spanish also means ‘a sauce’. But that plain word can describe a great many delicious varieties.

Salsa de Arequipa hails from the city in the Andes mountains that gave the sauce its name. Sometimes served with potatoes, it may also be made with eggs. Ajo chiles provide the nice ‘bitey’ spice of this special dish.

Salsa Cruda is just what the name suggests, plain salsa. But even plain it can be a delight. Made with uncooked chiles, tomatoes, cilantro and lime juice, add bell peppers for a little more zing. Chunky. Perfect just as it is.

Salsa Fresca is very similar. Chopped a little more finely, other vegetables such as carrots and onions can be added. For a truly small chunk fresca, make it pico.

Salsa de Mani is a delicious variation on the standard sauce, which uses a South American peanut sauce to turn it into a paste. Add a bit of jalapeño, then a 1/2 cup of chunky peanut butter then heat in a pan. Throw in some sautéed onions to add bite to the sweet flavor.

Salsa Roja is just what the Spanish name means: red sauce. It makes a delicious paste when the tomatoes are stewed and spiced up with pepper. A dash of tabasco from the Mexican state of the same name is a terrific addition. The great taste is universal.

Salsa Taquera may sound ordinary when translated to ‘taco sauce’. But there’s nothing mundane about the taste of this great dish. Smoother than standard salsa, it’s made of cooked tomatoes, spiced with chiles, vinegar and garlic. While a native Mexican may not regard this as a true salsa, no citizen anywhere could argue with the results when it comes to flavor.

Lest you think that all salsas are red (because of the tomatoes), add to the list some Salsa Verde, or ‘green sauce’. The name may be nothing special but the taste is. Use tomatillos as a base, then add ricado and chiles. Throw in a dash of cilantro and you have a thin salsa that pours like a dream.

This one deserves a few extra words because the ricado is itself a blend of seasonings that vary from region to region. Ground cinnamon, cocoa and oregano are commonly used. Add cumin seeds for a delicious variety. Throw in some basil for a different slant.

Whichever dish you’re preparing you’ll find a type of salsa that pairs perfectly. Whether fresh or cooked these sauces add spice to a meal. Which is to say, they add spice to life. What more could anyone ask?

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Though some experts dispute the wisdom of calling chiles ‘peppers’, there’s no disagreement about what they add to Mexican food: great taste and a lot of zing.

Chiles are now grown in many countries around the globe. India is one of the world’s largest producers today, growing a millions tons per year. But, while the chiles grown in Mexico may be a small percentage of the total (about 15%), they could never be ranked second in value. Grown in every state in Mexico, they are popular the world over.

Jalapeño varieties account for about half the total acreage planted. They give a well known bite to a dish with a flavor that far outlasts the sting. There’s simply no substitute for this yellow-green fruit rated between 3-6 thousand on the SHU scale. The Scoville scale measures the ‘zing’ of chile peppers. In pure form, the chemical capsaicin that gives chiles their bite is rated 16 million.

Anchos and serranos together account for a little over half of the remainder of Mexico’s chile acreage. The ancho from Poblano (that also gives its name to a great mole) matures to a deep red that mirrors the rich flavor within. Another variety develops to a rich brown. Serrano, by contrast, is picked green to make a great sauce. Pasilla is another chile pepper that is a popular ingredient to a fine mole.

Tabasco chiles are well known, thanks to the popular hot sauce. In Mexico a few of these are grown in every garden in Veracruz and the native state that gives the chile its name.

The Guajillo-puya is also used to make a great many hot sauces, thanks to its rich flavor and ample capsaicin concentration. But the champion for heat has to be the habañero. Habañero is produced at about 3% of the volume of jalapeños (1,000 ha). But they make up for it by ranking at 300,000 SHU. Now, that’s hot!

There’s a lot more to chile peppers than just chemically induced ‘wow!’, though. Chile peppers are chock full of beneficial vitamins. They contain twice as much percentagewise as carrots and five times as much as tomatoes. They’re rich in vitamin A and supply ample vitamin B6.

Chile peppers, like many colored fruits, are rich in carotenes and other phytochemicals. The nutrition value of these substances is a hot area of research. But evidence already strongly suggests they help reduce cell damage, thanks to their anti-oxidant properties. That helps keep the cardiovascular system in top shape.

But whether you enjoy chile peppers for their great taste or to test your staying power, or just because you want to eat healthy, you don’t have to compromise. With one ingredient you can have it all.

When most people think of Mexican cuisine they don’t picture beverages to go with it. But in all cultures, the drink paired with the food is an important part of the entire experience. Imagine having a fine red snapper prepared Mexican style for dinner, then washing it down with orange juice or milk. Healthy, but somehow it just doesn’t fit.

Fortunately, there is a huge array of tasty, healthy Mexican beverages to go with every meal.

Chocolate is popular in Mexican dishes, or even as a dessert bar. But it’s more often consumed in the form of a hot chocolate drink. Mexican chocolate tends to be more granular and bitter than that from other countries. That makes it a perfect ingredient for a breakfast beverage. Melt the chocolate, add a bit of sugar to taste, and voila!

Of course, beer is enjoyed south of the border, where it is called cerveza. And Mexican breweries are second to none in producing some truly fine beers. They make a fine accompaniment to a lunch composed of burritos. But to make a great Mexican drink, try a Michelada. This drink is a mixture of beer, tabasco sauce, soy sauce, Worcestershire sauce and lime. Wow!

But you can also enjoy a great fruit drink with that fine frittata for lunch. Aqua fresca (a Mexican cooler) comes in a variety of flavors such as guava, pineapple or mango. The agua de tamarindo is a great favorite down Mexico way, made from the tamarind. For something even lighter try the agua de Jamaica made from the Hibiscus flower.

Naturally, that pre-dinner drink can quite rightly consist of a traditional margarita. Made from fine tequila and Mexican Controy, you’ll be ready for a hearty meal after one of these. If you prefer your tequila straight, that’s fine, too. Don’t forget the lime, though.

After dinner you’ll just have to have a Mexican coffee. Select some of your finest beans and brew the coffee dark. Then liven it up with a couple of ounces of tequila, Kahlua and brandy. For a real taste treat, add the same amount of Rompope, a kind of vanilla Mexican liqueur. Or, for something a little more straightforward, just try a bit of the Rompope all on its own.

Between beer for lunch, a pre-dinner margarita and an after-dinner Mexican coffee you might just be ready for a good night’s sleep. But the next morning could be a bit dicey. So, maybe you better have some of that milk after all. Have it Mexican style in the form of a good horchata.

Horchata is a traditional Mexican drink made from rice, water, cinnamon, almonds and sugar. But milk is often added as well. It is reputed to be good for hangovers. Even if it’s not, the taste will help you forget your headache!