adm-in wrote:
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 I'm not much into the current style of Salsa. My taste run along the lines of that NYC/Puerto Rico Salsa of the late 60's, 70's and early 80's. What are the musicians/album/cd's would you recommend? ...

 which is your favorite kind ...

 "La Salsa no Existe, Solo es un nombre comercial que se usa para agrupar Ritmos Cubanos." - Tito Puente (a puerto rican) The life long question that many ask. It shouldn't even have to be answered considering everyone knows that Salsa originated in Cuba with afro-Cuban roots. It is derived from an even older form of Cuban music called Son. Any Hispanic will tell you that salsa is from Cuba except a Puerto Rican born in the US. You can read it off of wikipedia "Salsa is essentially Cuban in origin". This is not to say there aren't any good PR salsa artists. There are plenty. Mark Anthony, Frankie ruiz, Victor Manuelle. And they have helped make Salsa very popular. But lets not forget its roots are a hybrid of Afro-Cuban beats. ...

 For a long time I wanted to know how to make a decent salsa roja. I recently made a bomb salsa that challenges some of L.A.'s best taquerias. My favorite salsa roja though is from King Taco, so if anyone knows the recipe, give it up! PRPitohead's Bomb-Taco Salsa Roja 12 dried chiles de arbol (should be dark red) 3-4 fresh garlic cloves, separated but unpeeled 1/4 of a large white onion (peeled) Salt Boiled water Instructions: In a dry medium skillet, throw the skinned garlic cloves and chiles de arbol in and toast. This should only take a few minutes on a high flame. It's OK if a few chiles are black. Remove the darkened chiles and garlic gloves. Put aside to cool. Next, take your onion (peeled) and stick it in the broiler of your oven (dry) for 10 minutes. When finished, the onion should have some black edges and should be rubbery and sweet. Next, take off the stems of the cool, toasted chiles. If you want to pour the seeds out, now's your opportunity, but leave them for a spicy salsa. Put the chiles in a small pot of boiling water. Boil for 20-25 minutes, stirring occasionally. Once boiled, let it cool for a few minutes. Peel the toasted garlic. Throw the garlic, roasted onions, chiles de arbol, salt, and some of the boiled water into a food processor and blend (too much water will kill the salsa, so be careful!). Salt is very important here, so be cautious and keep adding a little salt at a time when tasting. You?ll know when you?ve put enough salt (it will taste really good). If the salsa is too thick, simply add some of that boiled water you set aside in it and keep blending. Goes best with some homemade carne asada tacos with chopped onions and cilatro! ...

 I was told that some NY Salsa Instructors are prejudiced of black people. I even seen it for myself at some of the classes/salsa socials here in NYC. If you notice, most performance teams are not even diverse - its like you have to be 100% latino/latina to be part of a performance team, or not "look black" for that matter. And if you are black or "look black", the prejudiced people will try and stop you from suceeding in any salsa dance endeavor you embark on, meaning they attempt to shatter your dreams in obvious and subtle ways. This is the message I got from my experience in the salsa scene and boy is it sad. I'm a brown-skinned woman of mixed nationalities, and being Hispanic is one of them. I cannot believe the prejudice going on...100% Latinos/Latinas from the Caribe have African origins too. Why act wrong toward someone who enjoys dancing salsa and "looks black"? I just do not get it. If someone has the answer to this one, please do tell. ...

 I was told that some NY Salsa Instructors are prejudiced of black people. I even seen it for myself at some of the classes/salsa socials here in NYC. If you notice, most performance teams are not even diverse - its like you have to be 100% latino/latina to be part of a performance team, or not "look black" for that matter. And if you are black or "look black", the prejudiced people will try and stop you from suceeding in any salsa dance endeavor you embark on, meaning they attempt to shatter your dreams in obvious and subtle ways. This is the message I got from my experience in the salsa scene and boy is it sad. I'm a brown-skinned woman of mixed nationalities, and being Hispanic is one of them. I cannot believe the prejudice going on...100% Latinos/Latinas from the Caribe have African origins too. Why act wrong toward someone who enjoys dancing salsa and "looks black"? I just do not get it. If someone has the answer to this one, please do tell. It is so hard to pick the best answer!! Grrr! lol, but I will choose one. All of your answers were wonderful by the way :). Thanks for understanding, and I won't let this bother me from here on out. ...

 1. Who is (are) your favorite salsa music group(s)? 2. What is (are) your favorite salsa song(s) 3. And who is (are) your favorite salsa dancer(s)? Sorry, but I may not select the best answer for these questions, because they are pretty much personal choice. By the way, my favorite Artist: Africando, Sonora Carruseles, Los Van Van (Timba), and La India Song: Que le den Candela (Celia Cruz), Betece and Miye na we (Africando), Timoteo (Richard Ray y Bobby Cruz), Fiesta Pa'los Rumberos (Albita). Dancers: Milton Cobo, Super Mario, Sarai Farant, Jareau Almeyda, and Magna Gopal. Source I don't really consider those salsa competition stuff and performances that they showed on tv are really salsa dancing. But you can list those if you want. ...

 I am looking to order a salsa by La Costeña called "Salsa botanera La Costeña". Where can I buy this for shipping to the USA? Thank you. ...