About 4 years ago, we went on a trip to Mexico to visit my brother and his girlfriend who were living there and to attend Greg’s cousin’s wedding. We had a wonderful time and would love to go back someday. The highlights were spending time with family, seeing some amazing cities with beautiful cathedrals, seeing the monarch butterfly reserves, and attending a fabulous wedding. I may have to convince Greg to post some of his photos.
On the way from Guadalajara to Tepotzlan, we stopped in Morelia for several days. This city is absolutely beautiful. I read in one of our guide books about the fresh fruit vendors found in the area behind the Cathedral and that they served “gazpacho.” Not the cold tomato soup, but fresh chopped fruit. It was amazing. I’m so glad we found it (on the last day I think, or I would have gone back).
One of the most difficult parts of this recipe is having all the fruit ripe at the same time. That and finding jicama at our grocery store (I didn’t, we stopped at Whole Foods). Also, I believe they sprinkled the top with queso fresco, but I wasn’t a fan of it. I read somewhere you could try feta, but I think I would skip cheese altogether.
2 cups mango, cubed
2 cups pineapple, cubed
1/2 cup jicama, diced
juice from 1 lime
juice from 1 orange
Chop up fruit. Add juice. Mix. Serve in bowls, then sprinkle with chili powder.
Greg’s Comments: Yes, that was a great trip! Well, except for trying to score a taxi ride from the Mexico City Bus Station to Tepotzlan while speaking basically no Spanish. That was unsettling. And then our taxi driver obviously refused to take the toll roads and it just took forever! But it was all worth it in the end. I’ll never forget our visit to the Butterfly Sanctuary, just amazing! The people, architecture, and culture of the places we visited were just a joy.
Yes dear, here are a few pics from the trip: