Archive for the 'Mexican' Category

©2008 Harry Kenney

Cooks are generally pretty imaginative. That said, when something gets popular, everyone jumps on the bandwagon. In the last few years we’ve seen the big bulsamic vinegar craze, and then there was the Parmesano Reggiano fad, and of course endive has long replaced the boring iceberg lettuce as the salad staple. The first one is still going, though I see some chefs lately such as Bobby Flay starting to use sherry vinegar instead; and as for grated cheese, it seems of late Pecorino Romano is the food world’s “new black”.

What brings this up? Especially in terms of this particular dish? Well while there’s not too much wrong with everyone jumping on a bandwagon (well, there is to some degree), the thing is few people seem to know when to jump off that wagon, not even when it’s been run into the ground. And that brings me to the mango. Like most people I enjoy it, and yes, I’m sure I will use mango in future recipes just as I have in the past. But, please folks, there is a world beyond. In short, the wide-spread massive over-use of the mango to the exclusion of everything else stops here.

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Here’s a bit of a departure. This recipe uses pretty much all off-the-shelf ingredients to make a nice quick meal and a trip for the tongue to another country’s cuisine.

Yes, I like fresh. But I also like fast. So what happens when they conflict? Which one wins out? Pretty much the same answer as everyone else: When the difference in the end taste is comparitvely small and the difference in the time to make it is relatively great, then go with the quick one. (And conversely, if a little bit of increased time produces a much more tastier dish, then go with the fresh.)

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