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Gerardo Medina, the owner of Taquería Los Amigos in Mexico City, noticed an increase in international customers and decided to offer a non-spicy pico de gallo option to cater to their preferences. The use of chiles in Mexican cuisine is fundamental, but the influx of foreigners has led some taquerías to lower the heat levels of their salsas to accommodate different tolerance levels.

While some residents believe that foreigners should adapt to the local customs and flavors, others see the shift as a way to welcome a more diverse clientele. The debate about adjusting to outsiders has also led to concerns about gentrification in certain neighborhoods of Mexico City. Some taco shops have even started labeling their salsas with spice-level indicators to assist non-Spanish speakers.

Despite the changes, some traditional taquerías like Taquería Los Parados have maintained their original salsa recipes, emphasizing the importance of preserving Mexican culture and flavors. Social media has amplified the debate, with some users expressing frustration with weaker salsas and blaming foreigners for the change.

In the midst of this culinary evolution, some taquerías like El Califa have adapted by offering menus in English and adding vegetarian options while staying true to their roots. Ultimately, the debate surrounding the heat level of salsas in Mexico City reflects a broader conversation about cultural adaptation, identity, and how to balance tradition with evolving tastes in a changing city.

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