These lentils were heavily spiced with chipotle and jalepeno, but a cooling drizzle of crema smoothed them out. The salad is avocado and purslane dressed with olive oil. Purslane is called verdolagas in Mexico and is extremely common here and often the freshest green in the market, however Mexicans rarely eat it raw. In the states purslane is sold at farmers' markets, but at the same time grows between cracks in the sidewalk and weeded out of gardens. It has a tart citrus flavor that is also very cooling.
I bought some filets of "cazon" which I later found out is like dogfish (a small shark). I marinated it in miso, lime juice, and coriander before pan-searing it. The noodles below are buckwheat soba noodles from a Japanese store near our school. They are dressed in olive oil with parsley, mint, and cucumber ribbons. The red sauce is a puree of roasted red pepper with only a touch of balsamic, salt, and cayenne. More mint, parsley, and olive oil top the fish.
Mangos are in season! They are SO good and cheaper than potatoes. We've been buying the small yellow kind, but the mercados have a variety of colors and sizes. In this dessert, crisp cold cucumber tempers the mango's sweetness and the whole thing is flecked with mint.-Kenny
oh my god, the lentils
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