Mexican is one of my favorite cuisines. I love it equally if not more than Italian food. Being of Italian decent, I probably shouldn’t admit that but, it’s true. I had a Mariachi band at my sons first birthday for goodness sake! I could never put my finger on why I always felt so connected to Mexican cuisine. Maybe it’s all of the fresh ingredients and bright colors that attracts me or maybe it has more to do with the culture itself.
Some of the best meals I’ve ever had (outside of Italy) have been at my friends Clara and Benny’s house. They are both from Mexico and let’s just say, the parties they throw are epic. The food, the drinks, the entertainment, (Clara’s father is in a Mariachi band!!) are always top notch. All of the food is prepared from scratch and made with love. But it’s not only about the food, it’s about the feeling you get when you attend one of their parties. Everyone is invited and welcomed with open arms. You have an instant sense of how important family is to them and to their culture. When I really think about it, being with them is a lot like being with my own very large Italian family, everyone eating and drinking till the wee hours, people tripping over kids who are running about, loud music and even louder boisterous roars from various family members. It’s chaos. It’s lovely. It’s foreign, yet it’s home at the same time. A beautiful connection, across cultures and language barriers through food, people and celebration. It is more than just food. It’s family.
The flavors of this salsa are bright. Mango and lime are a delicious balance between sweet and tart making this salsa perfect as a stand alone side served with chips or as a topping to grilled salmon or chicken.
2 ripe mangoes, peeled and cut into small chunks
1/4 cup cilantro, chopped
2 tablespoons red onion, finely chopped
Juice of 1 lime
2 tablespoons olive oil (you can use canola instead but I am Italian after all and only use oil- LOL)
salt and pepper to taste
1. In a medium bowl combine mango, cilantro, red onion, lime juice, oil and salt and pepper. Stir to combine. Serve immediately or refrigerate covered for up to 24 hours. Serve with tortilla chips or alongside broiled fish or grilled chicken.