Salsa Inglesa Mexicana
100% Mexican · 100% organic · 100% delicious
A salsa you can put on everything: micheladas, chips, mango, cucumbers, salads.
Get yours before they’re gone – arcatierra.com
The Story
Most salsas inglesas are lazy synthetic shortcuts—overloaded with cheap salt, industrialized ingredients and artificial colours.
At Baldío, we do things differently: taking the overlooked, discarded and undervalued into another stratosphere of deliciousness
Our Salsa Inglesa Mexicana is brewed from fish sauce made solely from surplus fish bones from our kitchen and partner restaurants. Instead of being destined for compost (or worse),they are transformed into a deep, umami-rich liquid, with the help of koji and organic Mexican rice, in our in-house fermentation lab.. We then blend in a bright, layered vinegar crafted from leftover corn husks and cobs. Finally, carefully chosen spices are added give it that unmistakable Salsa Inglesa warmth.
The result: a Salsa Inglesa that’s authentically Mexican—deeper character, rich caramelized umami, and a heap load more flavour.
The most sustainable Salsa Inglesa Mexicana on earth.
Flavor with Impact
Every bottle doesn’t just taste incredible—it makes a real difference in Mexico City.
- 100 g of fish bones rescued per liter
- 300 g of corn husks diverted per liter
With each 150 ml bottle, you’re saving roughly:
- 15 g of fish waste
- 45 g of corn husks
That’s 60 g of food waste diverted per bottle.
100 bottles = 6 kilos of rescued ingredients transformed into pure flavor.
How to Use It
- Michelada → Umami-chelada
- Chips → Extra punch
- Mango → Fresh & zesty
- Cucumber → Clean, savory lift
- Salads → Instant depth
Seriously: put it on everything.
Sustainability
- Made with 100% Mexican ingredients
- Recyclable aluminum lids
- Compostable beeswax & totomoxtle ash seal, hand-crafted in our kitchen
- Nothing wasted. Everything transformed.
Please reuse the bottle once you’ve finished the sauce—or return it to us at Baldío.
Note: only the seal inside the cap is not currently recyclable. Please remove it before recycling. We’re working on this.
How It’s Made (for the curious)
- Our Koji-accelerated Fish Sauce is fermented for a month
- Our Corn Husk Vinegar is fermented for 8 weeks
- Blended together with spices and koji and allowed to settle for a further month
- Crafted in small batches in Mexico City’s largest koji lab
What’s Inside
Ingredients: Corn vinegar, fish sauce, black koji, tamarind, onion, garlic, salt, sugar, spices.
Storage: Once opened, keep refrigerated for up to 6 weeks. Shake before use.
Limited Edition
We made just a few.
Available only at Baldío, online at Arca Tierra, or at a few select shops around the city.
First come, first served.
I want my Salsa – arcatierra.com
No shortcuts. No trash ingredients. Just Mexico—fermented, bottled, and ready to pour on everything.