The influx of international visitors and residents to Mexico City has led to notable changes in local culinary practices, particularly increased sensitivity to the spiciness of traditional salsas and dipping sauces among foreign customers.
In response, some owners have removed serrano chiles from pico de gallo, leaving only tomatoes, onions, and cilantro, to offer a milder option. They still provides spicier salsas, but try to attract more visitors by accommodating their tastes, The New York Times reported.
