The Dole Salad
First, the salad is pronounced Do-lay, and not Dole. This has nothing to do with bananas, and everything to do with Mexico, even though it's probably not traditionally Mexican. But it's about the best tribute I can muster to Dole and all the other Mexicans I know, as a way of saying thanks for the immense hospitality they showed me.
Back in 2007, one of my co-workers invited me to his little sister's 15th birthday party in Guadalajara, Mexico. That's a real big deal down there, like a wedding or something, so for the week leading up to it, there were parties and feasts going on all the time. Rivers of tequila flowed like blood through the streets, and avalanches of grilled meat and tortillas threatened to bury the city. Good times, for sure.
And Mexicans know how to party. I dare say that they know how to get the best out of life and make people feel welcome even more than the Brazilians. It could be the sun, the tequila, or the fact that life's rough down there and you've got to put on a big smile to get by, but everyone everyone I met was awesome. One of the most notable residents was this dude, Dole, from a small village called Ojuelos, about 2 hours from Guadalajara. He's a quirky guy, never without his Walkman, and likes to dance and sing. He wanted me to give him 10 pesos to buy batteries for his Walkman, but sadly I didn't have enough cash on me at the time. Maybe I'll send him some cash some day.
Partying with Dole!
But let's not forget about the food here. Mexico's got the spiciest damn food I've ever had, and a lot of the tastiest, second only to Brazilian food. You could write a book about all the delicious stuff down there, but unless you've been to Mexico or live in a big city with a sizable Mexican population, you're not going to find it.
One of the weirdest things I tried was grilled cactus. We ate it with grilled meat, and it's a bit like slimy, sour and bitter asparagus. Sure, the description may not sound appetizing, but I'm sure that it's good for you. It's not for everyone, but I love it.
A Mexican BBQ.
4 large cactus leaves (nopales), needles removed
1 cup of cooked, shredded pork, at room temperature
1 habanero pepper, diced as finely as possible*
1 small onion, diced as finely as possible
2 cloves of garlic, diced as finely as possible
Juice of one lime
Dash of olive oil
½ bunch of cilantro, finely chopped
salt and pepper, to taste
Grill the cactus leaves over coals until they become light green and slightly limp. Remove them from heat and let them cool
When they're cool, slice the cactus leaves into strips. Throw them in a bowl and drench them with lime juice and olive oil.
Add the other ingredients, and stir well.
Put in the fridge and allow to cool slightly. The salad tastes best at room temperature, or just below it. Eat it with warm corn tortillas.
The finished product.
