The ingredients are: water, sugar, iodized salt, vegetable concentrate, molasses, spices (contains mustard and celery), modified corn starch (thickener), acid acetate, hot pepper, hydrolyzed vegetable protein, sodium benzoate as a preservative. Tio Rico Launcestons best Mexican-south-american Inspired cafe. VICENTICO VALDES 'Vuelven De Nueve,' Fania 00445 'Amor Con Salsa,' Tico 1313. They named the sauce after the factory owner that would produce it, and that’s how a legend was born.įun fact: Salza Lizano doesn’t contain any meat products, so it’s safe for vegetarians. From our signature habanero single pack to our new triple sauce lineup. SAN JUAN-Myrta Silva, veteran Puerto Rican television and recording artist. Cuyo took the recipe to another man named Prospero - Prospero Lizano - who owned a factory that could mass-produce it.
When Worcestershire sauce became the talk of the town, it inspired Jimenez to use his pickling knowledge to come up with something even better: Salsa Lizano.īut how did this iconic sauce get its name? Well, Jimenez passed his secret recipe on to a man nicknamed “Cuyo” (a loyal employee that worked for the company for 40+ years!). Meanwhile in a little tavern in Alajuela, a bar-owner named Prospero Jimenez was experimenting with the pickling process. Known in Spanish as salsa inglesa, it was an immediate hit. Lea and Perrins’ sauce made its way into Costa Rican consciousness in the early 1900s. The chemists’ names were John Wheeley Lea and William Henry Perrins, and they first bottled and sold their fermented mixture under the name Lea and Perrins Worcestershire Sauce in 1837. They recruited two chemists from Worcester, England to concoct a substance close enough to satisfy their curry craving. Legend has it that in the early 1800s, a rich, well-traveled English family had a hankering for Indian curry. Inspiration for the irresistible taste of Salsa Lizano can actually be traced all the way back to England and India. Piko Riko has all the hallmark savory and sour notes of a Piri Piri hot sauce, but with a subtle hoppy twist from beer and just-right floral heat from habanero peppers. If I had a nickel for every tourist that came to visit and got completely hooked, I could buy - well, probably quite a few mega-sized jugs of Lizano sauce.
With the influx of foreigners coming to visit Costa Rica each year, it’s not just the locals that are addicted.
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