Just like momma used to make - Edna - May 27, 2010

While the main point of this "project" serves to give me a reason to venture out and eat the finest rollings that the islands have to offer, it is also the case that the homemade varieties will appear here as well.

If you live on island then you know that it is mango season, to put it lightly. So, we've had a pretty steady flow of this fine fruit, so much so that we put together some mango salsa with a little cilantro, lime, and a touch of jalapeno and pineapple. Needless to say, it was dope and made the perfect topping for this barbecue chicken and black bean beauty, which was served with slices of a perfectly textured, local yamaguchi avo and some (homemade) chipotle sour cream on a brown rice tortilla. I had also made some sweet and spicy cabbage slaw earlier in the week for fish tacos, but we ended up using it as a salad dressing.

I do not want to make it a policy to re-live burritos from my past, but this one was definitely worth rehashing, or re-rolling, in my mind!

yours in all things wrapped,

juan rolo