#Recipe mango salsa plus#

In a medium/large bowl, combine the mango, red pepper, onion, jalapeno and cilantro (shown above), add a pinch of salt and a big squeeze of lime. A few seeds from the jalapeno is ok, especially if you like a little extra heat. Tacos in traditional mole sauce that was quite perfect – so much so, I didn’t even take a picture (I was so hungry). Finely dice the bell pepper, jalapeno, and onion. I had their street corn with lemon, chile powder, mayo & cotija cheese as an appetizer and then feasted on their tacos de verduras con mole negro. And last but not least, their wood fire grill, creating a smoky flavor that pairs perfectly with their mezcal and homemade salsas. Along with Mezcal, where they perfectly pair their mezcal with the dish you select to eat. Nixtamal is their partially cooked corn, which is the key to their tortillas. Their dining experience is centered around three elements: Nixtamal, Mezcal, and Wood Fire.

#Recipe mango salsa plus#

When you are done cutting you should have 3 pieces, the two sides plus the pit. Make sure to not cut down right the middle because that’s where the pit is. If we’re being perfectly honest.īut I did recently have the opportunity to eat at a local restaurant, Bakan, that has authentic Mexican food. Using a sharp knife, cut from the top down the side of the pit on one side, then repeat on the other side. Most varieties will work in this recipe, but we suggest you avoid honey mangoes, a newer variety of the fruit thats smaller and softer, because it may not hold up in the recipe. Happy Cinco de Mayo! Are you out celebrating? Eating molé, chalupas, and chiles en nogada? You know, the real traditional foods to eat on Cinco de Mayo? Probably not, right? While those may be the more traditional dishes from Puebla, Mexico, here in America we have switched it up and eat tacos and drink margaritas. While there are several varieties of mangoes, most stores sell only one or two of them.