I remember when asking for “salsa” north of Denver resulted in your eggs being covered in ketchup - and having to get relatives to send me cans of hatch green c

I remember when asking for “salsa” north of Denver resulted in your eggs being covered in ketchup - and having to get relatives to send me cans of hatch green chilies because pickled jalapeños were the only option in NYC. Things definitely got better, you can go pretty much anywhere in the US and get real salsa now - thank you taco bell for educating people. Today I can buy hatch green chilis in the ethnic isle of most grocery stores in NYC (and you can always order them from Amazon or Walmart). In the northeast poblano peppers are in all the Mexican-ish dishes - huge upgrade from the pickled jalapeños and very close to the hatch chilies I grew up with. Some of the stuff I get at the taco trucks is even more exotic and really wonderful - I’m a big fan of Oaxacan cheese, wish I had discovered that years ago.