The Soumaya museum in Mexico City dressed in red and purple to be the headquarters of the award of the Flamin ‘Hot stars. One night to exalt the taquerías that, through their sauces, maintain that characteristic itching of Mexican gastronomy and culture. Now that it is increasingly common to meet sauce that lacks acceptable itching, Flamin´hot takes a step forward and sets out to celebrate and recognize the taquerías that maintain that taste of living enchilation.
His jury of critics of the spicy consisting of chefs such as Edna Alanis, Erik Domínguez, Alan Azaga Wong, Ara and Punto and chef Emilio dedicated himself to touring more than 20 taquerías in CDMX to name the best sauces in each category. Its most important badge was that preservation of the spicy as a key ingredient and as a tradition that deserves recognition.
The event was accompanied by a pavilion with all the participating sauces of each taquería. The guests could try each one with snacks like Tlacoyos, Sopes and Gorditas to check for themselves their deserved place in the big leagues.
Eduardo Maruri, Aislinn Derbez and Miguel Rodarte were the hosts of the event and presented the ten categories and their respective winners:
- Asphalt spicy
Winner: Taquería Brothers Luna
- Picosito Rico
Winner: Taquería Los Güeros de Boturini
- Revelation sauce
Winner: Sirlonería
- Morning sauce
Winner: The Vilsito
- Salsa Flamin’ Hot
Winner: Tony tacos
- The new chingón
Winner: Tacos Domingo
- Classic and itchy
Winner: The paisas
- The Queen of Hell
Winner: Taquería La Rosa de Oro
- THE UNI SAUCE
Winner: Tacos del Valle
- Traditional spicy
Winner: Caliph
The last category, Delantal Flamin’ Hothe delivered at the end of the night to the taqueria with the sauce that stood out completely from the rest. The peanut sauce of The golden rose The maximum recognition was taken to offer an original, versatile, delicious and of course, spicy sauce for all its diners.
Daniel Díaz and Javier Vieyra, Mr. Marketing Director and Mr. Brand Manager of Flamin ‘Hot respectively, emphasized the importance of innovation such as Flamin’ Hot DNA, itching in Mexican gastronomy and in how each Mexican is a true critic of the spicy. These awards were held for Flamin ‘Hot consumers and fans their intense and daring flavor and that Mexican love to enchilate. The event concluded with a DJ set of the host Eduardo Maruri and the expectation of the sauces that will join this list next year. With initiatives such as this Flamin ‘Hot reinforces its position as a reference of the spicy in snack since 2005.
