Salsa Macha Yields a Seafood Sensation

Carlos Fierro

Salsa macha is having a moment, driven by its flavor complexity and textured profile. It’s showing up on menus in unexpected ways, as a topping on bowl builds, avocado toast and pizza, to name a few modern iterations. At Southwest-leaning Kachina Cantina, Carlos Fierro, executive chef, pairs the spicy, umami-rich condiment with tuna sashimi. His version of this Mexican salsa features toasted sesame seeds and dried pasilla chiles, along with fresh ginger.

“The first bite highlights the clean, oceanic taste of the fresh tuna, allowing its natural quality to shine. As the flavors develop, the smoky sweetness of the pasilla pepper introduces a rich depth, creating a balance of warmth and earthiness that complements the delicacy of the fish,” says Fierro. “The salsa macha adds an umami element that enriches the overall experience without overpowering the tuna. Finally, the bright and peppery heat of the ginger provides a refreshing contrast, ensuring the dish never feels too heavy.” He layers the sashimi with sliced avocado, rounding out the dish with its creamy texture. The chef concedes that it took a bit of trial and error to land on the right balance between the clean flavor of tuna and the earthy tones of the salsa. “Too much macha, and it became overpowering; too little, and it got lost,” he notes. “Finding the right harmony between macha’s depth, ginger’s heat and the pasilla’s smokiness was a major breakthrough.”

Read more Best of Flavor 2025