There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
The ride from Puebla to Oaxaca was not an easy one. The twisting road snaked through high cactus strewn sierra before sweeping into the valley of the Rio Grande below. Hard, hot riding, one reward was found in the abundance of mango trees that dotted the lush valley basins. Cycling under the shade of these huge trees I was constantly distracted by the dull thud of another ripe mango hitting the deck.
Jumping of the bike I would grab a helmet full of ”free fruit” and at regular intervals on the steep climbs pull over and devour a couple of juicy morsels. With a glutinous record of 22 in one day I couldn’t get enough of this perfect fruit. To save you eating 22 here is a simple yet tasty salsa recipe that is great with grilled chicken or shrimp.
3 ripe mangos, peeled, pitted, and diced
1/2 red onion, finely chopped
1 Jalapeño chile, minced
1 cucumber, peeled and diced
A handfull of fresh cilantro leaves, chopped
The juice from four limes
Salt and pepper to taste
1. Add all the prepared ingredients into a large mixing bowl and muddle .
2. Refrigerate and serve with your grilled meat or fish.