My Tía ran a cafeteria in Central America, and one day I visited for lunch. She was making a vat, like 10+ gallons of “salsa rosada” because that’s how much they went through during a lunch shift. I’m not sure what exactly it was used for, because once I learned that it was basically mayo and ketchup, I stuck with arroz y frijoles for lunch.
Actually, for a few months I lived with her and her family. There was never any food in the house, because they all cooked all day. So I was left to my own devices, which was fine because “salsa rosada”?!?!? nothankyouverymuch.
Yeah, here in Tijuana, I see street vendors buying bulk food items all the time, except condiments like ketchup.
The stuff down here never seems the same, and it slowly dawned on me that they’re making do by watering it down a bit to make it last longer.