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Cali Rivera Makes Cowbells Like No One in the World, Ask the Best Percussionists

CREDIT: JAZZ NIGHT IN AMERICA / YOUTUBE

Every Cowbell is Made One-by-One

“I’ve been a cowbell lover all of my life,” says Cali Rivera, who lives in the Bronx and has been making congas, bongos and cowbells for the greatest percussionists in the world like Bobby Sanabria, Eddie Montalvo, Tito Puente and Giovanni Hidalgo.

“We don’t advertise, we don’t promote, the musicians do,” his wife says. And people call from all over the world to get their hands on a Cali-made instrument.

READ: These are the 9 Types of Salsa Dancers

Rivera has been making the instruments since he was a kid, “My father used to make the instruments like the guitar. He used to make it, but we were the helpers.”

And there’s a special technique to his beloved cowbells: “If you get the right metal you get the right sounds. Strong metal, strong bell. Bend it. Hit it with the hammer. Weld it. And that’s the bell right there,” he says.

Will Ferrell is for sure jealous.

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Here Are 9 Salsas From Across Latin America That You’ll Carry In Your Bag Every Day Of The Week

Culture

Here Are 9 Salsas From Across Latin America That You’ll Carry In Your Bag Every Day Of The Week

I guarantee that since Beyonce’s hit anthem ‘Formation’ hit the airwaves, we’ve all been wanting to channel our inner Bey and carry some hot sauce in our bags. But which one would you choose?  

Whether you prefer sweet and sour, ranch, spicy, or mild, when it comes to options, the possibilities are endless!

A sauce’s beauty is that every country has its famous creation that usually accompanies their traditional dishes. Every Latin American country has its mouth-watering sauce that was created using recipes passed down from ancestors.

AJILIMOJILI

In Puerto Rico, this sauce is quite popular because of its ají dulce flavor – a mix of sweet and sour notes. The green salsa is the Caribbean’s version of hot sauce and is added to recipes, such as seafood and boiled vegetables.

VALENTINA

Few of us don’t know about the magic that is Valentina. Pour that sauce all over your papas, pizza, jicama, elotes, and so much more. And it’s great because it’s available in a variety of heat levels so everyone can enjoy. 

TIÁ LUPITA HABANERO SAUCE

This Habanero Hot Sauce is an original family recipe of the brand and combines just the right amount of heat with each fruit’s natural sweetness. It is handmade in small batches, using only habanero peppers, dates, mangos, and spices. All ingredients are sourced from local farms and are non-GMO and gluten-free certified.

The sauce can be used as a condiment with breakfast burritos, eggs, sandwiches, tacos, pulled pork, steak, chicken, fish, quesadillas, and more.

CHIMICHURRI

Chimichurri is mostly tied to Argentina, even though other countries also serve the herb-based salsa. To achieve the perfect chimichurri, mix parsley, oregano, garlic, onion, pepper, vinegar, and olive oil. Pair with meat cuts like churrasco and watch the magic happen.

CHIRMOL

In Central America, chismol or chirmol is made of tomatoes, onion, peppers and other ingredients. It’s similar to pico de gallo and is used in a variety of dishes.

RICANTE

Sauce, dressing, dip, marinade… Ricante does it all and with no sugar or salt added and with just the right amount of approachable spice. Ricante is not only Non-GMO, Gluten-Free, and Keto Friendly, but tiá approved!

Ricante launched with five incredibly unique hot sauces, marrying non-traditional essences like apples, mangos, carrots, and habaneros.

SALSA ROSA

Pastas are enjoyed all across Latin America, especially in Argentina and Uruguay, which pair the dishes with salsa rosa, a tomato-based sauce mixed with heavy cream. Together, they create a pink paste that blankets a variety of pasta dishes.

TACTICAL TACOS

Wait, so not all taco bases are citrus?! Tactical Tacos knows how to do taco sauce right with their notes of orange, lime, and cilantro to start your bite out just right, followed up with a perfect hint of Jalapeno and Cayenne pepper in the background. That’s just their mild sauce, Snafu. The Fire Fight and Ghost Protocol give you a similar ride with the citrus kick but with a much bigger spice hit for those that are brave enough to try it out!

MOLE

Mole is a spicy-and-sweet sauce made from chocolate that translates. The dark brown sauce gets its heat from chiles, but also has a touch of sweetness from the cacao, almonds, and peanuts often added. The sauce is topped with sesame seeds.

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Johnny Pacheco, the ‘Godfather of Salsa’, Has Passed Away at the Age of 85

Entertainment

Johnny Pacheco, the ‘Godfather of Salsa’, Has Passed Away at the Age of 85

Photo via Getty Images

Johnny Pacheco–the trailblazing musician, record executive and bandleader–passed away on Monday. He was 85.

In his life, Johnny Pacheco was known as the “Godfather of Salsa” due both popularizing the term as well as co-founding Fania Records, which came to be known as the Motown of Salsa music.

Yes, he was known for being a brilliant artist in his own right (Pacheco played the flute and the saxophone along with countless other instruments), but he was most famous for his role as star-maker.

Fania Records was famous for it supergroup, the Fania Allstars, that had a revolving lineup of talented musicians like Tito Puente, Héctor Lavoe, and of course, Celia Cruz.

Pacheco’s continuous collaborations with Celia Cruz is one of his greatest legacies. He first teamed up with Cruz in 1974, for their successful album Celia & Johnny–which certified Gold. Together, Pacheco and Cruz released over 10 albums.

You could say that music ran in Johnny Pacheco’s blood. Born in Santiago de los Caballeros, Dominican Republic in 1935, the Pachecos were a musical family. Johnny’s father, Rafael Azarías Pacheco, was a successful clarinetist and big band leader.

When Johnny was 11, his family left the Dominican Republic and fled to the U.S. to escape the dictatorial regime of Rafael Trujillo. The Pachecos relocated to the Bronx, where Johnny’s love for Afro-Cuban music like charanga and pachanga truly blossomed.

After studying percussion at Julliard, Pacheco began to focus all of his attention on a new exciting genre that was sweeping New York City: salsa. Salsa was named such because it reminded listeners of sauce–it was spicy.

Pacheco co-founded Fania Records with his business partner, a laywer named Jerry Masucci. It was through Fania that Pacheco discovered numerous Latin artists and helped solidify salsa as a genre that was here to stay–forever.

Later in his life, Pacheco received innumerable awards and honors for his cultural contributions. Not only was he a 9-time Grammy nominee with 10 gold records, but he was awarded the Latin Grammy Lifetime Achievement Award in 2005.

On Monday, Fania records released a statement that recognized Pacheco as “more than a musician, bandleader, writer, arranger and producer” but as “a visionary”. “His music will live on eternally,” they wrote. “And we are forever grateful to have been a part of his wonderful journey.”

He is survived by his wife, Maria “Cuqui” Elena Pacheco, and his four children, Norma, Joanne, Elis and Phillip

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