Pizza Mexicana con Arrachera y Cebollitas


Pizza Mexicana con Arrachera y Cebollitas

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Salsa can be enjoyed as an appetizer with tortilla chips or on its own — making it great for snacking! For an extra kick of flavor, try adding salsa to your favorite recipes like soups, sauces and chili. There is no limit to how creative you can be when it comes to salsa — why not give it a go? With salsa, you can add a bit of spice to any dish.

Who knows — you might find your new favorite food! You can also use salsa as an ingredient in dishes like tacos, burritos and salads. It’s also a great topping for grilled meats, eggs and even seafood. The best part is that salsa comes in many different flavors, so you can find something to suit your tastes. Start experimenting today and discover all the salsa possibilities!


What is salsa?

Salsa is a popular and flavorful salsa that originated in Mexico. It has become essential to many Mexican dishes, including tacos, burritos, enchiladas, and more. Salsa is made from tomatoes, onions, jalapeños, chili peppers, garlic, and cilantro. Salsa is a great way to add flavor without adding too many calories.

The history of the salsa condiment

Salsa dates back to the early 1900s and has since become a popular accompaniment for dishes such as tacos, fajitas, and tamales. In the US, salsa is famously enjoyed with tortilla chips. Today, salsa can be found on tables worldwide, from Mexico to South America and Asia to Europe. 

Salsas have been a part of Latin American cuisine for centuries. Even before salsa was a condiment, it was used to add flavor and spice to dishes. Salsa is believed to have originated in the Aztecs, who would pound tomatoes, chiles, onions, and garlic together in a molcajete (a mortar and pestle made from volcanic rock). This salsa mixture was called “salsas,” which translates to “seasonings” or “sauces.” 

During the 16th century, salsa became widely adopted by Spanish settlers, who added ingredients, such as cilantro and lime juice, to the salsa mixture. This salsa was often served over grilled meats, fish, and vegetables.

Best way to enjoy salsa 

Salsa is most commonly consumed with tortilla chips as an appetizer or snack. Often a free treat at restaurants, chips and salsa is Tex-Mex and Cali-Mex must, aside from this typical enjoyment. Salsa is a common ingredient in many dishes. 

The best way to enjoy salsa is by discovering a salsa that you like and experimenting with different recipes. Salsa is used in various dishes — from tacos and burritos to hearty salads and salsa-topped sandwiches. Salsa can also be used as a marinade for grilled or roasted chicken, fish, beef, or vegetables. Mix up your favorite salsa ingredients, and let your protein marinate for at least an hour before cooking. The salsa will impart a delicious flavor and help keep the meat moist as it cooks.

Add salsas to dishes for an extra kick of flavor. Our favorite salsas are Ranchera Salsa, Taquera Salsa, and Homestyle Salsa. Our La Costeña family loves salsa atop cheesy enchiladas and Pizza Mexicana con Arrachera y Cebollitas. 


There’s no limit to what you can do with salsa. So get creative and enjoy the delicious flavor of salsa in all kinds of dishes.  

Need to grab your jar of salsa? Find your favorite salsa.


Step 1 Plae the flank or skirt steak on a small to medium baking dish. Cover with the marinade or juices from one can of La Costeña chiles toreados, leaving the chiles and onions aside. Cover and refrigerate for at least 1 hour and up to overnight, turning the meat once.
Step 2 In another plate, palace the spring onions or scallions and cover with the marinade or juices from one can of La Costeña chiles toreados. You can also marinade the same amount of time as the meat.
Step 3 When ready to make the pizza, remove the steak from the marinade. Place in an oven-proof dish and broil for 4 to 5 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat no more than medium at this point, as it will still cook a bit more over the pizza. Set aside to rest for 5 to 10 minutes, covered, then slice and cut into 1 to 2-inch pieces, across the grain.
Step 4 Preheat the oven to 425 degrees. Place pizza crust on a baking sheet. Spread on 1/2 cup of the Taquera Salsa or enough to leave a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Place in the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes (we need to check instructions with pre-made pizza crust we get).
Step 5 Transfer to a cutting board and serve the pizza topped with sliced avocado and lime wedges. Have reserved onion marinade and more Taquera Salsa for people to add on as they like, too.


Just as much as Americans love tacos, Mexicans love pizza. And you will find pizza restaurants in corners all over the country, but Mexican cooks have put their Mexican stamp on it! Whenever you eat pizza in Mexico you always get the toppings include one salsa or another or pickled jalapeños or toreados. You can think of this as another Mexamericana mish-mash of a carne asada taco, Mexico city style, and the cheesy pizza.


  • 8 ounces flank or skirt steak
  • 6 spring onions or 1 bunch scallions (10-12), trimmed to large bite size
  • pieces, including white and light green part of stems, plus more for garnish
  • Your favorite pre-prepared pizza crust
  • 1 bottle La Costeña Taquera Salsa
  • 2 cups shredded Cotija, oaxaca, Monterey Jack cheese divided
  • 1/2 ripe Mexican avocado pitted, meat scooped out and sliced, for garnish
  • 1 lime cut into quarters for garnish


 Pati jinich
Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.