Merida, Cancun, Playa del Carmen, Progreso, Campeche, Muna, Chetemal, Mahuahual, Xpuha….
In the heart of Merida near the Mercado, is one of my favorite restaurants, La Flor de Santiago.
Steaming cups of cafe au lait, freshly made pastries, huevos, frijoles negros, mango, papaya, pina…all make this a favorite of local residents. Stepping from the morning already warm street into the darkly cool interior of La Flor de Santiago was the perfect start to what turned out to be a perfect day.
There is always something memorable to eat and this visit was no exception. Along with abundant choices for breakfast there was a really unusual and delicious salsa made with radishes. It was a bit sweet, salty, crunchy with a hint of oranges & limes. I had it with my eggs and went back for more. I keep a little notebook with me when I travel to jot down recipe ideas or recipes that I find and want to try at home. I call my version, “La Flor de Santiago Salsa”.
Ingredients you will need:
12 Radishes, washed and trimmed & diced
1/2 cup chopped fresh cilantro leaves
Juice from one orange
Juice from one/half lime
1 tsp raw or brown sugar
1 tbsp balsamic vinegar
salt & pepper to taste
1. Put orange & lime juice in a mixing bowl. Add diced radishes.
2. Add chopped cilantro, 1 tsp raw sugar & 1 tbsp balsamic vinegar, salt & pepper.
3. Stir ingredients together, cover & chill for at least 1 hour before eating.
Serve as a side for grilled or baked fish or chicken, or eat with crispy tortilla chips.
I coated a piece of fresh tuna with herbs de Provence and pan-seared it in a bit of olive oil, adding some fresh mango slices along with my radish salsa.