Visit a farmers market in the valley and you will likely see the famous black banner and white sugar skull of Los Muertos Salsa. You are also likely to see long lines as market goers devour a variety of salsa, a selection of elote dips, and bags of stone-ground yellow and white corn chips, chip-a-cabras. Owner Anthony Perez spends most of his time making fresh salsa in the Los Muertos store on 1609 East Bell Road. His shop is open Tuesday through Friday so he can focus on the farmers’ markets on the weekends. Business hours are Tuesday to Thursday from 10 a.m. to 5 p.m. and Friday from 10 a.m. to 6 p.m. On Saturdays Los Muertos Salsa is present at eight different farmers’ markets in the valley. “We usually do about 15 markets a week,” says Perez. These days, however, Perez spends most of his time in the store doing salsa while others run the stalls. However, it doesn’t bother him. As a compliance analyst for Wells Fargo, he’d been fed up with his desk days for 15 years. His salsa maker career began in high school and later flourished at company potlucks, using his mother and grandmother’s recipes. I Support Local Community Journalism Support the independent voice of Phoenix and help keep the future of the New Times free. “Over the years I’ve developed my own variant and developed many other flavors,” says Perez. “People started asking if I could do it for them. And people started asking if they could buy it. It got to the point where I took 40 containers of salsa with me on Friday to sell to the people at work. ”His success led him to local salsa competitions where he admits“ he won nothing in the first year ” . But that made the wheels spin. At the urging of his wife Vionnie, he stormed the Valley Farmer’s market scene in January 2015. “I worked full time for another year and went to markets on Saturdays,” says Perez. “It was so far that I had to choose. I had a job that I worked hard on and I worked my way up. I’ve worked hard to get to where I was. ”Click to enlarge The famous black banner with a sugar skull hangs outside Los Muertos Salsa on Bell Road. Kevin Burton Perez says he has no regrets and is enjoying his time in every local market. “You get to know all kinds of great people, especially at markets,” he says. “People you market with become family and friends. They are the people you know the most. You see her every weekend. It’s a tight-knit community. ”Los Muertos Salsa is available in markets, in-store on Bell Road, and online. Delivery is also possible on Thursdays. The order deadline for delivery is Wednesday 6 p.m. He has two drivers who cover the east and west valleys, he says. Since it’s freshly made with no artificial preservatives, most salsas will keep in the refrigerator for around two weeks. The avocado and tomatillo salsa and elote dips last about a week, says Perez. But which flavor is best for your taste? Here’s a rundown of Los Muertos’ current favorites. And what’s up with these Chip-A-Cabras? TomatilloTomatillo is one of the first Los Muertos flavors. The brand’s “normal” salsa is more of a hard lemon salsa. “I don’t add any preservatives, just a little lemon juice and a touch of balsamic vinegar,” says Perez. “There is this little sweetness without having that vinegar taste. I think that makes a huge difference. ”Avocado TomatilloPerez’s take on a creamier version of his regular tomatillo, except with avocado in it. Made from tomatillo, avocado, jalapenos, serrano, coriander, onions, garlic, cumin, salt, pepper, dried chilli, oregano and lemon juice. Since there are no dairy products, it’s a hit with vegans and vegetarians. Hot The other from Los Muertos’ original two, with tomatoes, onions, jalapenos, dried chili peppers, coriander, cumin, oregano, garlic, salt, pepper, vinegar and lemon juice. “Hot is just the thing for most people,” says Perez. The right kick comes from its mix of roasted serrano and roasted jalapenos. click to enlarge Salsa stays cool in the fridge at Los Muertos Salsa on Bell Road. Kevin Burton Effen Hot The burner of the crowd. Similar to Los Muertos’ Hot, but with dried habanero and roasted serranos. Perez says the name speaks for itself. It takes a bite, it burns slowly, but you actually get flavor with it. You get the taste all over and the heat builds up. For the garlic lovers, with tomatoes, onions, roasted garlic, jalapenos, coriander, serranos, dried chili peppers, cumin, oregano, salt, pepper, balsamic vinegar and lemon juice. Perez says he adds five pounds of garlic to each batch. It will surely keep the vampires away. Pineapple Habanero Don’t be fooled by the pineapple – it’s hot. But there is a nice pineapple finish to it. The sweetness makes up for the heat overall. Pineapple ChipotleThis salsa is made from smoked jalapenos with pineapple and is smoky and sweet. Perez says it’s his favorite among his more fruity salsas. Seasonal SalsasPerez says he likes mixing in a seasonal salsa or two from time to time. He’s previously created a peach mango, cranberry peach, traditional peach, and a mix of black beans, pinto beans, corn, and green chile that he calls Cowboy Caviar. He changes these flavors regularly, so it is best to check for the latest offerings online or in the store or market. Before the pandemic, Elote Los Muertos was selling Elote or Mexican street corn at its farmer’s market stall. When the market banned hot food during the pandemic, Perez switched to an Elote dip that comes in a container. Today he creates a few varieties including mild Flamin ‘Hot Cheeto Elote, Roasted Green Chile and Effen Hot. Mild has all the taste and nothing bite. Chip-A-Cabras: With all the salsa going on, it’s no wonder Los Muertos goes through about 500 bags of chips a week. Chip-A-Cabras (an interpretation of the legend of Chupacabra) are made by Mi Ranchito Food Products, a long-time Phoenix company. “If I had to make chips too, I would never sleep,” he says. But it’s Perez’s own recipe; the chips are seasoned to perfection and the crunch on the chip is ideal for dipping.
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