{"id":5813,"date":"2025-10-08T18:53:06","date_gmt":"2025-10-09T00:53:06","guid":{"rendered":"https:\/\/www.baldio.mx\/en\/?page_id=5813"},"modified":"2026-05-18T12:28:50","modified_gmt":"2026-05-18T18:28:50","slug":"salsa-inglesa-mexicana","status":"publish","type":"page","link":"https:\/\/www.baldio.mx\/en\/salsa-inglesa-mexicana\/","title":{"rendered":"Salsa Inglesa Mexicana"},"content":{"rendered":"\t\t
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SALSA INGLESA MEXICANA<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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SALSA INGLESA MEXICANA<\/b><\/h1>

Sauce from the source.<\/b><\/h2>

Made from farms. Not formulas.<\/b><\/h3>

$130 MXN<\/span><\/p>

100% Mexican.<\/span>
<\/span>Naturally fermented.<\/span>
<\/span>Built from real ecosystems.<\/span><\/p>

For micheladas, oysters, chips, mango, cucumbers, salads \u2014 or literally anything needing depth, acidity, smoke and umami.<\/span><\/p>

INDUSTRIAL FOOD BROKE SALSA INGLESA.<\/b><\/h1>

Most salsa inglesa today is made from industrial shortcuts:<\/span><\/p>

  • refined sugars<\/span><\/li>
  • artificial colourings<\/span><\/li>
  • synthetic flavour systems<\/span><\/li>
  • anonymous commodity ingredients<\/span><\/li>
  • formulas designed for shelf life, not flavor<\/span><\/li><\/ul>

    Disconnected from farms.<\/span>
    <\/span>Disconnected from ecosystems.<\/span>
    <\/span>Disconnected from reality.<\/span><\/p>

    SALSA INGLESA, REBUILT FROM THE SOURCE.<\/b><\/h1>

    At Bald\u00edo, we make ours from actual ingredients grown by actual people.<\/span><\/p>

    Our Salsa Inglesa Mexicana is built from:<\/span><\/p>

    • naturally fermented fish sauce<\/span><\/li>
    • organic Mexican rice koji<\/span><\/li>
    • corn vinegar made from Mexican corn husks and cobs<\/span><\/li>
    • carefully selected spices<\/span><\/li><\/ul>

      No industrial flavour labs.<\/span>
      <\/span>No artificial complexity.<\/span>
      <\/span>No shortcuts.<\/span><\/p>

      Just fermentation, agriculture and deep savory flavor.<\/span><\/p>

      The result is darker, richer, brighter and more alive than industrial salsa inglesa ever became.<\/span><\/p>

      FLAVOR WITH IMPACT<\/b><\/h1>

      Every bottle supports a different kind of food system.<\/span><\/p>

      One connected to:<\/span><\/p>

      • farmers<\/span><\/li>
      • biodiversity<\/span><\/li>
      • fermentation<\/span><\/li>
      • Mexican agriculture<\/span><\/li>
      • ecosystem restoration<\/span><\/li><\/ul>

        Made in collaboration with the systems surrounding Bald\u00edo and Arca Tierra.<\/span><\/p>

        Because food should come from somewhere.<\/span><\/p>

        MADE FROM WHAT INDUSTRY THROWS AWAY.<\/b><\/h1>

        Industrial food systems waste enormous amounts of edible material.<\/span><\/p>

        We transform overlooked ingredients into flavor.<\/span><\/p>

        Every bottle contains approximately:<\/span><\/p>

        • 98 g rescued corn husks and cobs<\/span><\/li>
        • 33 g rescued fish bones<\/span><\/li>
        • 23 g reclaimed onion skins<\/span><\/li><\/ul>

          That\u2019s more than:<\/span><\/p>

          150 g of overlooked ingredients transformed into flavor per bottle.<\/b><\/h1>

          Avoiding approximately:<\/span><\/p>

          61 g CO\u2082e emissions per bottle.<\/b><\/h1>

          HOW TO USE IT<\/b><\/h1>

          Micheladas<\/span>
          <\/span>Oysters<\/span>
          <\/span>Mango<\/span>
          <\/span>Chips<\/span>
          <\/span>Cucumber<\/span>
          <\/span>Seafood<\/span>
          <\/span>Salads<\/span>
          <\/span>Anything needing depth.<\/span><\/p>

          Seriously. Put it on everything.<\/span><\/p>

          WHAT\u2019S INSIDE<\/b><\/h1>

          Corn vinegar<\/span>
          <\/span>Fish sauce<\/span>
          <\/span>Black koji<\/span>
          <\/span>Tamarind<\/span>
          <\/span>Onion<\/span>
          <\/span>Garlic<\/span>
          <\/span>Salt<\/span>
          <\/span>Sugar<\/span>
          <\/span>Spices<\/span><\/p>

          No artificial colours.<\/span>
          <\/span>No preservatives.<\/span>
          <\/span>No industrial nonsense.<\/span><\/p>

          LIMITED RELEASE<\/b><\/h1>

          Small batches produced in Mexico City.<\/span><\/p>

          Available through:<\/span><\/p>

          • Bald\u00edo<\/span><\/li>
          • Arca Tierra<\/span><\/li>
          • select shops<\/span><\/li><\/ul>

            First come, first served.<\/span><\/p>

            SAUCE FROM THE SOURCE.<\/b><\/h1>

            Made from farms. Not formulas.<\/b><\/h2>




            <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            SALSA INGLESA MEXICANA SALSA INGLESA MEXICANA Sauce from the source. Made from farms. Not formulas. $130 MXN 100% Mexican.Naturally fermented.Built from real ecosystems. For micheladas, oysters, chips, mango, cucumbers, salads \u2014 or literally anything needing depth, acidity, smoke and umami. INDUSTRIAL FOOD BROKE SALSA INGLESA. Most salsa inglesa today is made from industrial shortcuts: refined […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-5813","page","type-page","status-publish","hentry"],"yoast_head":"\nBald\u00edo<\/title>\n<meta name=\"description\" content=\"Bald\u00edo is the first and only Michelin Green Star restaurant in Mexico City. Seasonal ingredients with cultural and ecological value, sourced exclusively from Mexico. 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