Color me confused, red or brown. 
Ketchup on bacon -not in these parts…
And red sauce in America generally refers to spaghetti sauce Italiany type thing.
Oh well, maybe you’ll get more Americanized
with Brexit an increasing reality.
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A very likely possibility. It is just yet another thing that makes me genuinely despair at the prospect of Brexit .
Still, so long as we can still spell words like Americanised with an “s” instead of a “z” and be able to pronounce it zed, not zee, it may not be too bad.
As for the sauces, both ketchup or brown sauce are pretty much a given with any British cooked breakfast. I had the former with my mushrooms on toast this morning.
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I thought it referred to taco sauce. Oh, and what about a tostada shell between two soft tortillas, yet another crisp.
A Taco Bell marketing specialist, you are. Well done. Taco sauce was always taco sauce to me, an admittedly pretty pale suburban kid at heart. Green sauce is always green sauce though, now that I think about it.
Translation, salsa verde. The other would be salsa roja, and the other was salsa marrón. The former is called a sándwich de papas fritas.
I grew up with Mexican food, no Spanish food, so I can only tell you the terms we used everyday. Salsa of any type indicate chunks not smooth in my lexicon. Everyone speaks sort of a Spanglish when in typical eat places like this in my experience.
Very interesting. 
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In American English, yes, absolutely. If you see salsa on the menu in any general audience American restaurant you can expect it to be a chunky dip, red or green. But in American Spanish the various (smooth) cooking sauces are usually called salsas caseras and there are a bunch of different ones, Mexican but also Puerto Rican and other Carribbean, Central and South American, etc.
I didn’t even realize there was such a thing as an Italian salsa verde until I was grown up and living on the East Coast.
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I suppose this is the Anglophone appropriation of a word which, in its original, simply means sauce, as you indicate. In English English, salsa would imply something chunky in which to dip stuff.
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Which would certainly be possible in the UK. There are four salsa flavoured crisps on this gobsmackingly long list of flavours available in the UK (although I think they are all actually tortilla chips, not potato crisps):
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Oh yeah there’s at least as many variations as that. I also remember the canned shoestring potatoes. You can get bread in a can too . . .
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Lately I’m putting my ritz between two saltines. The old saltitz. 
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So even though tortillas are almost nonexistent in merrie olde, Doritos, which are tortilla chips, are a major brand?
My gosh, the world is a mysterious place…
I reckon it’s the fact that we inhabit a small, cold island off the coast of Europe that makes us suck in all sorts of foodstuffs from around the world. And customs too - the American Halloween is fast replacing our own Bonfire Night (5 Nov). That’s been around since 1605, with its own related foods - but I give it only another generation till its forgotten.
Hopefully you aren’t inundated with the candy dreck we always ended up giving to little sisters and brothers. ( see candy thread)
But it took 4 years to complete that circle.
@Phoenikia is referencing this thread TACO BELL was great pre-90's formerly on ChowHound - #286 by BoneAppetite for those who are wondering how this came back to life.
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Haha. Bumpity bump bump.
This Belgian frites sandwich is new to me.
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Americans everywhere should be offended by the name of this abomination.
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New to me as well. And we’ve often travelled to Flanders and the Nord department of France.
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