Snack Time: Gomez Salsa


Growing up in Cincinnati, Andrew Gomez chose salsa as his go-to condiment. Today, it’s his career path. “It was like my ketchup,” says Gomez. “I ate it with everything.” As a freshman at the University of Cincinnati, he craved his family’s homemade salsa so much that he learned to make it himself. It became such a hit that he started “Taco Nights” at the Village Tavern and Longworth’s, selling them with his signature salsa once a week. The venture evolved and he’s now the proprietor of a new walk-up window in OTR (the old Lucy Blue pizza window), featuring an eye-catching mural of his logo done by Covington-based design firm BLDG. All of his salsas—including the original Gomez salsa with fresh tomatoes, red onion, and cilantro—draw ingredients from local retailers such as Madison’s at Findlay Market. He’s also making soft tacos, guacamole, and the turtle shell—like the Kowabunga salsa, another Teenage Mutant Ninja Turtles reference. The turtle shell consists of a tortilla stuffed with savory ingredients, folded hexagonally, finished on a griddle and cut in half. Naturally, salsa is in there too. “We are always changing,” Gomez says, “but you’ll always be able to get the original.”

Gomez Salsa,107 E. 12th St., Over-the-Rhine, (513) 314-1978,

Originally published in the August 2014 issue

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