Ordering chips and salsa in Italy can be a surprising experience for travelers from countries like the United States where this combination is a beloved and ubiquitous appetizer. While Italian cuisine is world-renowned, chips and salsa are not a typical part of the culinary tradition in Italy. However, with the influx of Mexican restaurants and Tex-Mex chains, it is becoming easier to find some version of chips and salsa in major Italian cities. So what exactly can you expect when you order this classic duo in Italy? Here’s a quick look at some of the key questions and answers:
Are chips and salsa common menu items in Italy?
No, chips and salsa are not very common in Italy. Traditional Italian cuisine does not typically include crispy tortilla chips paired with tomato-based Mexican salsa. While pasta, risotto, gnocchi and polenta may serve as Italian carbohydrate counterparts to tortilla chips, the closest Italian analog to salsa is probably a simple marinara or tomato sauce.
Can you find chips and salsa in Italy at all?
Yes, you can find chips and salsa in some restaurants in major Italian cities like Rome, Milan, Florence, and Venice, but it may require actively searching out Mexican, Spanish, or Tex-Mex options rather than expecting them at Italian trattorias or pizzerias. The popularity of Mexican food and Tex-Mex chains like Chili’s or Taco Bell in Europe means you’ll have better luck in urban areas.
What kind of chips and salsa can you expect?
The quality and authenticity of chips and salsa can vary greatly depending on the restaurant. At some Italian restaurants attempting to appeal to American tourists, you may be served corn tortilla chips from a bag with a side of bland tomato sauce or chunky salsa from a jar. Higher end and more authentic Mexican restaurants will serve fresh, house-made tortilla chips along with flavorful salsa made with tart tomatoes, spicy chiles, onion, cilantro and lime.
How does the price compare to American restaurants?
Chips and salsa at American chain restaurants like Chili’s or Applebee’s are often provided as a free, unlimited appetizer for patrons. At full-service, dine-in Mexican restaurants in Italy, expect to pay between 5 to 10 euros for an order of chips and salsa. The price reflects the fact that chips and salsa are viewed as a specialty imported food rather than a ubiquitous appetizer in Italy.
Should you avoid chips and salsa entirely in Italy?
Not necessarily. If you have a craving for the salty crunch of tortilla chips dipped into fresh salsa, don’t be afraid to seek it out in Italy’s cities. However, be prepared that it is unlikely to be automatically brought to your table as is customary in so many American restaurants. You may have to specially request it off the menu, and try a few Mexican places before you find satisfying versions of the chips and salsa combo.
The Arrival of Mexican Cuisine in Italy
While Mexian cuisine is beloved around the globe today, it’s emergence and spread in Italy is relatively recent. Here’s a quick overview of how restaurants featuring Mexican flavors and dishes like chips and salsa first appeared in Italy:
1960s-1980s: Early pioneers
As Italians began traveling more internationally following World War 2, a handful of restaurants featuring exotic foreign cuisines cropped up in cities like Rome and Milan. These first Mexican restaurants were mostly located inside hotels, catering to an international crowd of tourists and business travelers. Menu options were very limited, with simple Tex-Mex style foods like fajitas, quesadillas and nachos served rather than complex mole sauces and regional Mexican dishes.
1990s: Tex-Mex chains arrive
With the spread of globalization and American culture worldwide, USA-based Tex-Mex chains like Chili’s, Taco Bell and Chipotle began opening franchises in Italy in the 1990s-2000s. Their familiar menus of tacos, burritos, quesadillas, nachos and combo plates like fajitas gave Italians their first true taste of Mexican-American flavors, including complimentary chips and salsa.
2000s: Authentic Mexican restaurants open
As Italian palates became more accustomed to Mexican flavors, authentic Mexican restaurants run by Mexican expats and chefs began opening in cities like Florence, Venice, and Bologna. These restaurants imported ingredients like avocados, corn tortillas, dried chiles and cotija cheese to recreate regional Mexican dishes beyond Tex-Mex.
2010s: Mexican food goes mainstream
Youth culture and international food media helped drive the mass popularity of Mexican cuisine across Italy in the 2010s. No longer seen as a niche or ethnic food, Mexican dishes appeared on Italian lifestyle blogs and Instagram feeds. Homegrown Mexican chains like Macho Toluca opened locations across the country to meet demand.
Important Factors in Chips and Salsa Quality
Not all chips and salsa in Italy are made equally. Here are some key factors that affect the quality and authenticity of this iconic appetizer:
Chips
- Corn vs. flour tortillas – Authentic Mexican restaurants use fresh fried yellow corn tortilla chips rather than flour tortilla chips
- Handmade vs. bagged – House-made chips are sliced and fried to order, avoiding a stale crunch
- Thickness – Chip thickness impacts the crispy to soft ratio, with thinner chips often achieving ideal crunchy balance
Salsa
- Ingredients – The best salsas contain ripe tomatoes, onion, cilantro, lime, and chile peppers for flavor
- Texture – Smooth, chunky, or somewhere in between
- Spiciness – Varying levels of heat as demanded by the restaurant’s locality and clientele
- Housemade – No pre-made jarred salsa can compete with fresh pico de gallo or salsa roja
Service Style
- Unlimited free chips and salsa – Common in American Tex-Mex chains
- Limited chips and salsa – A small portion may come free with entrees at authentic Mexican restaurants
- Chips and salsa as a menu item – Expected at Italian restaurants, where they are an imported novelty
A Comparison of Chips and Salsa in Dallas, Texas vs. Florence, Italy
To demonstrate the differences in how chips and salsa are treated in Mexican restaurants in the United States compared to Italy, here is a tale of two cities:
Dallas, Texas
In the Tex-Mex capital of Dallas, practically every Mexican restaurant serves complimentary chips and salsa. The salsa quality ranges from mild grocery store brand to spicy and smoky salsas at higher end establishments. House-made tortilla chips fried to order and brought warm to the table is standard. You can expect unlimited refills, with a basket of chips automatically refilled when you hit the bottom. Prices on entrees reflect this inclusive chips and salsa policy.
Florence, Italy
At Florence’s handful of Mexican restaurants, chips and salsa are likely a menu item rather than an automatic freebie. They may cost around 5 euros for a small bowl or plate’s worth. The chips could be fried frozen tortillas rather than house-made. However, higher end places like El Burrito use fresh ingredients for authentic salsa with a bit of a kick. With chips and salsa costing extra, Florence Mexican food prices are generally lower overall.
A Recipe for Classic Mexican Restaurant Style Chips and Salsa
Now that you know what to expect when ordering chips and salsa in Italy, try making this popular appetizer at home for a taste of Mexico using fresh, authentic ingredients:
Chips
Ingredients:
- 12 small corn tortillas
- 2 cups vegetable oil for frying
- 1 tsp salt
Instructions:
- Stack tortillas and cut into sixths.
- Heat oil to 350°F in saucepan.
- Fry tortilla sixths in batches 2-3 minutes until crisp.
- Drain on paper towel lined plate.
- Sprinkle with salt while hot.
Salsa
Ingredients:
- 3 medium tomatoes, chopped
- 1/2 white onion, finely diced
- 1 jalapeno, seeded and minced
- 1 garlic clove, minced
- 1/4 cup cilantro leaves, chopped
- Juice of 1 lime
- 1/2 tsp salt
Instructions:
- Gently mix all ingredients in a bowl.
- Let flavors meld 30 minutes before serving.
- Serve with freshly fried chips.
The Perfect Chip and Salsa Combo
With freshly fried corn tortilla chips and flavorful tomato salsa, you can experience an authentic and satisfying Mexican restaurant-style starter. Adjust salsa ingredients to add more spice or acidity to suit your preferences. Buen provecho!
The Future of Mexican Cuisine in Italy
While Mexian food has certainly gained ground in Italy over the past few decades, there is still room for growth when compared to countries like the United States, Canada, and the UK where Mexican restaurants abound. Here are some predictions for the future popularity of Mexican cuisine in Italy:
Regional specialties will emerge
Rather than just generic Mexican food, Italians can look forward to more regional Mexican specialties from Oaxaca, Baja, Veracruz and other states. Mole sauces, tlayudas, shrimp ceviche and real-deal tacos al pastor will become more common.
Fresh Mexican ingredients imported
Trade partnerships will make avocados, corn tortillas, plantains, chiles and other core Mexican ingredients readily available across Italy to supply restaurants.
Fusion cuisine merges Italian and Mexican
Innovative Italian-Mexican fusion restaurants will use traditional recipes from both cuisines, like Oaxacan mole lasagna or chorizo gnocchi. The shared appreciation for bold, fresh flavors will translate well.
Wider adoption outside cities
Authentic Mexican restaurants will spread beyond the big cities to suburbs and small towns across Italy to bring more geographic diversity to the dining scene.
Mexican chefs make their mark
A new wave of talented Mexican expat chefs will open restaurants in Italy, sharing their native culinary expertise rather than relying on Italian interpretations.
Festivals and celebrations
Mexico’s vibrant food culture will inspire culinary festivals in Italy focusing on Mexican cuisine, with music, art, and traditions in addition to delicious food.
Conclusion
For American travelers used to chips and salsa before every meal, ordering this appetizer in Italy can be full of surprises. Instead of unlimited free refills, you may get a small bowl that costs as much as a meal back home. But don’t let that discourage you from seeking out tasty Mexican restaurants when in Italy. With an influx of Mexican immigrants and globalization of cuisines, the quality and authenticity of Mexican food in Italy improves every year as chefs embrace traditionally hard-to-find ingredients. What was once an exotic rarity is now a mainstream trend, allowing you to get your fix of tacos, enchiladas, and yes, chips and salsa too. While it continues to evolve, the future looks bright for Mexican food in Italy bringing fresh flavors to one of the world’s greatest culinary destinations.