Chef Susana Villasuso spices up SIBF 2025 with Salsa Macha

November 11, 2025 / 12:12 PM

Sharjah24: The 44th Sharjah International Book Fair (SIBF 2025) is delighting visitors’ senses beyond the written word as its popular Cookery Corner transforms into a hub of global flavours. Among this year’s standout culinary voices was Chef Susana Villasuso, author of Sobremesa: Tasty Mexican Recipes to Spice up Your Kitchen, who brought Mexican warmth and boldness to the heart of Sharjah through her live cooking demonstration.

Now based in the United Kingdom, Chef Villasuso is passionate about making traditional Mexican cuisine accessible while preserving its rich cultural heritage. “My recipes are all about keeping traditions alive,” she said as she began her lively session, introducing her dish of the day — Jocoque Seco con Salsa Macha, a tangy and creamy delight reminiscent of labneh, a staple of Middle Eastern cuisine.

“In Mexico, we have a big Lebanese influence,” she explained, drawing a culinary bridge between cultures. “You can see it in dishes like tacos and ceviches. We’ve adopted and transformed those flavours into something uniquely Mexican.”

A fearless sauce with fiery roots

The essence of her dish was in the Salsa Macha, a fiery condiment from Veracruz, a region along Mexico’s Gulf Coast. “Macha means brave,” Villasuso chuckled, “and you have to be brave to eat it. It’s deliciously spicy!”

Her recipe combined three types of dried chillies — ancho, guajillo, and morita — each adding its own smoky depth. Toasted garlic, sesame seeds, and peanuts provided crunch and nuttiness, while a touch of vinegar and honey balanced the heat with subtle sweetness.

“The beauty of Salsa Macha is that no two recipes are the same,” she said as the intoxicating aroma of roasted chillies filled the room. “Every home in Mexico makes it differently — it’s personal, creative, and full of character, just like Mexican cuisine.”

A journey of flavour, family, and passion

Between sharing stories and cooking, Chef Villasuso explained how her passion for cooking started at home. “My parents were amazing cooks, and we spent so much time together in the kitchen — that’s where it all began,” she recalled fondly.

To aspiring chefs, her message was clear and heartfelt:

“If you love cooking, stick with it. Culinary school helps, but passion and persistence matter most. There are so many paths now for chefs , find yours.”

The session concluded on a delicious note as the audience sampled the Jocoque Seco con Salsa Macha, served with crisp pita chips — a fitting fusion of cultures that perfectly embodied her theme of connection through food.

As the crowd applauded, Villasuso summed up her culinary philosophy:

“My goal is to make food with simpler ingredients so that Mexican cuisine becomes more accessible. Great cooking is about courage, creativity, and heart.”