A Smithsonian archaeologist has found evidence for what could be the seeds of salsa.
Native farmers using caves as seasonal shelter as long as 1,400 years ago in the southern Mexican province of Oaxaca were eating a diet that would look very familiar in a modern Mexican kitchen.
They ate corn, beans, squash, chiles, agave, tropical fruits and even avocados, said Linda Perry, a chile specialist in the Smithsonian’s Archaeobiology Program. “There’s even fermented agave— tequila, basically,” Perry said in a telephone interview Monday.
Man I love my job.