RECIPES

Recipe by Chef Mikel Anthony, Chef’s Roll, for National Mango Board (mango.org) Makes 4 appetizer servings

1 c. freshly squeezed lime juice ½ lb. small shrimp, 16 pieces Submerge shrimp in lime juice. Add more juice, if needed to cover. Refrigerate until no longer opaque, 45 minutes to 1 hour.

½ to 1 c. freshly squeezed lime juice 8 baby red onions, peeled and halved Submerge onions in lime juice. Add more juice, if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.

1 lemon 1 orange 1 lime 2 fully ripe mangos, peeled and cut into chunks 1 small jalapeño (removing seeds is optional) Juice the citrus and blend with mangos and jalapeño until smooth.

2 small green mangos** (stage 2 to 3 ripeness) Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut. Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.

4 thin slices cucumber Cilantro leaves Salsa Macha* or salsa of your choice Corn chip rounds Combine about 1 ⁄3 cup of mango noodles with 1 tablespoon of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 tablespoons of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips. *Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil. **“Green” refers to mangos at the early stages of ripening, when the whole fruit is firm to the touch, the flesh is crisp and the taste tart/sour.

Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2020 Makes 4 servings 1 (14-oz.) can heart of palm ½ c. lemon juice ¼ c. olive oil Salt and pepper, to taste 1 globe tomato, diced 1 Hass avocado, diced 1 Persian cucumber, diced ½ jalapeño, minced 1 bunch cilantro, minced 1 T. black sesame seeds, to garnish Tortilla chips or tostadas, to serve Drain the heart of palm spears in a medium strainer. Slice the palm spears into ¼-inch bitesize slices (some of the pieces will separate into rings). Add to a medium bowl with the lemon juice, olive oil, salt and pepper to marinate. When adding the salt to taste, start with 1 teaspoon. Let heart of palm marinate in the fridge for about 30 minutes to absorb the flavors.

While the heart of palm marinates, prepare the vegetables and cilantro. Combine veggies with the marinated heart of palm, reserving some of the cilantro for garnishing. Fold together with a spatula or your hands to incorporate well. (Be careful as the heart of palm is delicate and can break easily.) Add additional salt if needed. Top with black sesame seeds and reserved cilantro and serve with chips or on a tostada (and pair it with a shot of smoky mezcal).

Mexican Fruit Salad with Yogurt Recipe courtesy of el Restaurante contributing writer Karen Hursh Graber Makes 2 servings 1 c. strawberries, or any berries in season, sliced if large 1 c. dic ed cantaloupe, or may use papaya 3 T. chopped pecans 1/3 c . plain, full fat yogurt (not Greek) 1/3 c. sour cream or Mexican crema ¼ c. condensed milk ½ t. vanilla Granola and/or shredded coconut for garnish Honey for drizzling (optional) Place berries, cantaloupe or papaya, and nuts in a bowl. In a separate bowl, combine yogurt, cream, condensed milk and vanilla. Add yogurt mixture to the bowl with fruit and toss gently. Garnish with granola and shredded coconut. Serve honey on the side, to be added to taste.

Makes 4 generous main course servings 3 lbs. bone-in, skin-on chicken thighs 2 T. vegetable oil 6 guajillo chiles, seeded and deveined 6 ancho chiles, seeded and deveined 1 ½ c. hot chicken broth ½ lb. plum tomatoes, coarsely chopped ½ lb. tomatillos (tomate verde) coarsely chopped 4 cloves garlic, roasted on a comal or dry griddle, then peeled ½ medium onion, roasted on a comal or dry griddle, then peeled ¼ t. cumin seeds , lightly toasted 1 ½ c. jocoque, or use equal parts sour cream and plain yogurt In a large skillet, brown chicken in vegetable oil. Set chicken aside.

Soak both kinds of chiles in the hot broth until soft. Allow to cool, then place chiles and broth in blender with tomatoes, tomatillos, garlic, onion and cumin seeds. Puree until smooth.

In the same skillet where the chicken was browned, add the blended chile-tomato sauce. Cook on medium heat for 10 to 15 minutes.

Return the chicken to the skillet. Cook over medium heat until chicken is cooked through. Remove chicken to plates. Add jocoque to sauce in skillet, whisking to blend well. Serve chicken bathed in the sauce, accompanied by warm corn tortillas.