It has been hot in Mexico City, a little to hot for my taste. But it’s finally June and cooler weather it’s on its way. Wait, but summer is just about to start. Yes, and summers in Mexico City are cooler than springs. It sounds confusing but there’s a very simple explanation. Mexico City sits in a valley more than 7,ooo ft (2,200 mt) above sea level and it’s surrounded by mountains and forests. Our rainy season starts in June and ends in September. And because we’re so high up the rain cools everything down and we enjoy sunny cool mornings, rainy afternoons and cool (sometimes even chilly) nights. Amazing, isn’t it? And because I love rain and cool weather, I love summers in Mexico City, even if I get soaking wet now and then when I go out.
Another reason I love summer in Mexico is because mangoes are in season. You can find so many types at such low prices (how about 1 kg for around $1.50 USD?) everywhere. My favorite kind are Manila mangoes, so sweet and silky and juicy and delicious… Hmm can you tell I love them?
Besides mangoes a lot of exciting things have been happening. One of them is that my blog got featured on NBC Latino yesterday. I’m still very excited about it, you can read the interview here. Some of my pictures may appear in a very prestigious food magazine, but you’ll know when I know. There are also a couple of other projects I can’t talk about right now, but they’ll keep me busy for the next months.
And of course, I’ve been eating a lot as usual. But not cooking as much. My fridge died last week and it took Sears and Samsung about four days to fix it… I’m in a very good mood and not going to go there right now. I also hurt my left foot. I think I was running too much and I’ve been taking it easy this week. I want to heal soon so I can go back to running. I didn’t use to like it, but now I’m really getting into it.
Anyway, I just want to leave you with a couple of recipes I published on this blog before. The first one is the mango guacamole that never fails to be a huge hit with friends and at parties:
- The ingredients:
- •2 large avocados
- •1 mango
- •1/2 red onion, chopped
- •handful of cilantro, chopped
- •1 jalapeno pepper, seeded and chopped
- •1 lime, juiced
- •salt and pepper to taste
- Cut avocados and mango and put them in a bowl.
- Smash with a fork and add the rest of the ingredients.
- Mix well until they form a smooth guacamole.
The next is a healthy mango salad that I make a lot during this time of the year. If you add some goat cheese it tastes even better:
Spring Mango Salad
- 2 Atulfo mangoes, diced
- 1 red bell pepper, juliened
- 2 celery stalks, chopped
- 1/4 red onion, sliced
- 2 cups cherry tomatoes, cut in half
- whole romain lettuce leaves
- 1 TBSP balsamic vinegar
- 2 TBSP extra virgin olive oil
- the juice of 1 lime
- sea salt
- In a large bowl mix mangoes, bell pepper, celery and tomatoes.
- In a separate bowl whisk vinegar, evoo, lime and salt.
- Pour dressing over the salad and toss very well.
- Serve salad over romaine lettuce leaves and garnish with red onion.
The last recipe is one of my all time favorites. The salmon, avocado and mango blend perfectly here. I hope you enjoy it as much as I do.
Salmon Summer Salad
- 1 salmon fillet
- zest of one lemon
- juice of two lemons
- salt and pepper to taste
- 1 TBSP butter
- Romain lettuce leaves
- 1 mango, diced
- 1 avocado, diced
- 1 tomato, diced
- 1 tsp chopped fresh mint
- 1 TBSP olive oil
- Mix the juice of one lemon, lemon zest, pepper and salt and rub thouroughly over the salmon fillet.
- Heat a frying pan and add the butter. When it melts fry slightly the salmon. Let it cool for a little while.
- Mix mango, avocado, tomato and mint with the juice of the other lemon and olive oil.
- Serve the salmon over the lettuce leaves and the mango-avocado salad on the side.
¡Buen provecho and happy summer!