Chips and salsa are staples of any Mexican restaurant table, but in the realm of Tex-Mex, this appetizer can be a whole different story. At most Mexican restaurants, you'll be served a green salsa, a red salsa, and maybe a pico de gallo variety. But in East Texas, you might be served all three along with a side of squeezable butter.
Now of course, a squirt of butter doesn't exactly scream authentic , but it actually does scream Tex-Mex. Traditional Mexican food usually lands on the spicier side, and often comes with fresh herbs and more complex flavors. However, , food, and ingredients are known for creaminess, and often incorporate lots of dairy.
While squeezing butter into salsa does fall in line with this flavor profile, many have emphasized that this is a very regional practice specific to Northeast Texas. On , one person even said that no "civilized Texan" would participate in this practice. On the other hand, a Northeast Texas chain told that it's been serving the butter-and-salsa combo for more than 30 years.
Why put butter in salsa? While all of Northeast Texas hasn't laid claim to the practice of adding butter to salsa, the consensus on why it's done is pretty clear. People say adding butter to salsa helps reduce its spice level and add richness. Jalapeño Tree, a restaurant chain based in Tyler, Texas, told that the convention of adding butter to salsa has been around for a long time.
"Although we didn't introduce this custom, it's become a popular choice for custo.
