The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Ripe mangoes peeled, deseeded and cut into cubes 1
Feta cheese crumbled 2 tablespoons
Romaine lettuce 5-6
Pico de Gallo ½ cup
Green olives sliced 1 tablespoon
Black olives sliced 1 tablespoon
Jalapeno sliced 1 tablespoon
coriander leaves chopped ½ cup
Salt to taste
Lemon juice 1 teaspoon
Oil 3-4 tablespoons
Jalapenos fresh 3
1. Slice jalapenos and blend with lemon juice, salt and oil till smooth.
2. Tear romaine lettuce and add to the bowl, add Pico de Gallo, green and black olives, jalapenos,
mangoes and dressing reserving some. Mix well.
3. Garnish with feta cheese, drizzle reserved dressing and serve immediately.