My great uncle, Tio Diego, was once a celebrated luchador in Colonia Doctores, Mexico City. That was before he emigrated to the United States, earned his citizenship, and eventually, felt duty-bound to defend this great nation against the red peril of the Viet Cong. And that was all before he fell in love. In April of 1975, Phuong Rincon became my great aunt, and her brand of Vietnamese-Mexican fusion cuisine has forever changed the way I think about food. Tia Phuong, this one's for you.
6 ripe avocados, chopped
2/3 cup chopped peanuts
1 bunch scallions, white part only, sliced thin
1 Jimmy Nardello pepper, seeded and minced
1 Thai bird chile, seeded and minced
3 Tbsp minced spearmint
2 Tbsp minced basil
2 Tbsp minced cilantro
1 Tbsp salt
juice of 2 limes
1/4 tsp fish sauce
- thoroughly combine all ingredients
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