After judging duties at last month's BBQ contest in Clayton, I kicked back with a Morelia-style gaspacho mixto from the Gaspachos booth at the festival. This was a chilled mix of diced watermelon, cucumber, jicama and pineapple laced with orange and lime juice. Plus for me, some chile powder to spice it up the naturally sweet fruit cocktail. So refreshing and pretty to look at.
One of my fellow BBQ judges noticed, saying that it looked very healthy and asked about it. He bought one for himself and enjoyed this traditional Mexican snack. He said that it was just the right thing to clear the system after ingesting so much meat. I agree wholeheartedly.
Gaspachos can be found at many street fairs. And this summer, it started participating in the Wednesday afternoon farmers market at San Jose's Santana Row.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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