Charred scotch bonnet and yellow mango, yellow heirloom tomato salsa. Then a mango pico. Served on top of baked haddock with ancho and lime. Dried epazote was used. Wasn’t going for plating, but it hit some notes.by MrSommyDay Comida mexicanamexican foodWrite A CommentYou must be logged in to post a comment.
