Mexican Food Week continues with a return to our favorite restaurante mexicano, bar none, Fonda. And what could be better to counter the Brooklyn heat than this refreshing ensalada de sandia? Cubes of chilled watermelon, chunks of peeled and seeded cucumbers, just the right amount of slightly salty queso fresco, all laced with a lime juice-olive oil dressing, then sprinkled with pumpkin seeds and a pinch of chives. Just the thing to start us off on another wonderful dinner at Roberto Santibañez’s jewel of a restaurant in Park Slope. So simple, so satisfying. (See more of Roberto’s offerings in his new book, Truly Mexican.)
muy sabroso, i can still taste the juxtaposition of flavor!
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