When I began to jot down this headnote, my mouth started to water. West of Mexico City, within the metropolis of Morelia, there may be an space in el Centro, the historic district, close to the cathedral the place gaspacho (sure, it is spelled with an s) stands line the streets. Young males have been working beneath every gaspacho signal, meticulously and rapidly chopping not tomatoes and crimson bell peppers to make the famously chilled Spanish gazpacho soup however as a substitute mango, jícama, and pineapple into tiny and ideal cubes to make gaspacho, a candy and salty fruit snack.
By noon, the streets are full of individuals carrying massive plastic cups mounded with tiny lower fruit and topped with chile and queso Cotija.