Étranger Things: Taco Tuesday in Aix — when “Old El Paso” is the height of Mexican cuisine (and I’m… fine? mostly.)

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Salut des tacos, Aix! This is both an “Étranger Things:” moment (cultural oddities) and a “My Journey:” confessional (hi, my California taste buds). In the South of France, the Mexican aisle is a neat, curated Old El Paso temple: tortillas, fajita kits, seasoning sachets… and a wall of mild salsas glaring at me like, “calme-toi, cowboy.”

I see this section in every local grocery store.  The small two aisle neighborhood stores usually have one or two shelves dedicated to Old El Paso, but this is what the section looks like in my supermarche.


Wait—how do “sans conservateurs” tortillas last months?

Short answer: packaging science, not grandma’s curse. In France, “sans conservateurs” means no chemical preservatives are added; it doesn’t forbid techniques like pasteurization or modified atmosphere packaging (MAP) that slow spoilage in sealed packs. Many supermarket tortillas proudly say “sans conservateur” (Old El Paso does), yet live happily on shelves thanks to low moisture, acidity control, and oxygen-light packaging. When you open them, then the clock ticks. (oldelpaso.fr)
If you like nerdy rabbit holes: MAP (swapping most oxygen for CO₂ or nitrogen) is a standard way to extend bakery product shelf life without added preservatives. Neat, right? (modifiedatmospherepackaging.com)

Why is jarred salsa here… sweeter?

Two theories:

  1. Local palate tuning. Big brands routinely adapt flavor profiles by market; European versions often lean fruitier/less fiery. (My tongue votes “oui.”) (FitttZee)

  2. Label-friendly formulas. Check ingredients on French jars—you’ll often see tomato, onion, peppers, vinegar, a little sugar, and thickeners—balanced for “apéro” dipping more than chip-scorching. (Ingredient lists back this up.) (courses.monoprix.fr)

Spice checkpoint at the border

Medium? Hot? I salute you from Mild-ville. French shelves do carry “mild/douce” almost everywhere; “medium/hot” is rarer in my local stores (Aix folks: tell me where you’ve spotted it!). Brand sites in other countries happily flaunt “medium/hot,” but here the green-MILD lids dominate. (Carrefour.fr)

My current Taco Tuesday workaround

Until I write the Great Seasoning Post™ (coming!), I’m making peace with:

  • Old El Paso fajita seasoning (yep, for “tacos”—don’t @ me), plus extra cumin + smoked paprika from the spice aisle.

  • Old El Paso salsa because it’s less candy-sweet than some competitors I tried, and it’s consistently available. (If you’ve found a medium anywhere in Provence, I will bring you flowers. And chips.)

  • Freshness cheats: quick pico de gallo at home (tomato, onion, cilantro—coriandre fraîche, lime, salt), charred jalapeño if you can source it, and a squeeze of citron vert to cut sweetness.

Handy links (light reading, zero gatekeeping)

  • Old El Paso France product pages (note the “sans conservateur” tortillas). (oldelpaso.fr)

  • French grocery listings echoing the “sans conservateur” claim. (Carrefour.fr)

  • What “sans conservateurs” means on French packs (and similar label terms). (Bonjour Guide)

  • How modified atmosphere packaging boosts shelf life without added preservatives. (modifiedatmospherepackaging.com)

Mini language toolkit (A1 → Advanced)

  • At the store (A1–A2):

    • “Où sont les épices, s’il vous plaît ?” (Where are the spices?)

    • “Vous avez une salsa plus épicée ?” (Do you have a spicier salsa?)

    • “Sans conservateurs” (no preservatives), “date de péremption” (expiration date).

  • Tasting notes (B1):

    • “Je trouve cette sauce un peu sucrée / pas assez relevée.” (a bit sweet / not spicy enough)

    • “Je cherche quelque chose de moyennement piquant.”

  • Fine-tuning (B2):

    • “Est-ce que le goût est adapté au palais français ? J’aimerais une version plus acidulée et plus pimentée.”

  • Chef mode (Advanced):

    • “Je prépare un assaisonnement maison: cumin, piment fumé, ail en poudre, origan, et une pointe de sucre pour l’équilibre—mais je veux surtout du capsaïcine.”

Your turn 🌮

Where in Provence have you found medium or hot salsa that doesn’t taste like ketchup on holiday? Any independent shops in Aix/Marseille selling proper chiles (fresh or dried)? Drop your tips for fellow Tuesday taco dreamers—bonus points for a local butcher or primeur who humors your “jalapeño, pas poivron” request.

P.S. Next up: my DIY taco seasoning that actually tastes like home (and plays nice with French pantries).

Location: Aix-en-Provence, France