|Chef Sandra Gutierrez|
I put it in my basket happily, grateful not only for his effort, but also the realization that I was one of them: cooks who seek out seemingly odd ingredients that really prove worth the hunt.
This particular quest was a big deal for me because, until I took Sandra's wonderful Latin Street Foods class last week, I would have placed mango in the same dreaded category as fennel -- a concept that stunned several tablemates last May at our inn in Mexico City when I bypassed the slippery slices on the fruit tray and eyed my morning juice glass with suspicion.
While the mango I bought was not ideal -- a tad too ripe, it lacked the pale color and did not slice as cleanly as the ones she used in class -- the result was indeed worth making a fuss. I even rewarded myself with seconds.
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