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Cruda, mexicana, picante. Whatever you do, don’t – and why would you? – order salsa inglesa. That’s Worcestershire sauce, decidedly not America’s number-one condiment. Rather, it’s salsa, and more than 75 rookie and professional chefs make the stuff onsite while competing for hot and mild honors in restaurant, business, and individual categories at the 26th annual My Nana’s Best Tasting Salsa Challenge. The event also features the Cazadores Margarita Mix-Off, a food court, cold beers, and live music.

Proceeds benefit the Arizona Hemophilia Association.

Sat., April 24, 11 a.m.-6 p.m., 2010

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