The Food and Wine Hedonist

leave your inhibitions at the door

#TBT Recipe: Mexican Cucumbers

Way, way, back in the beginning of this blog I used to do pro football predictions.   To tie it in with the site, I also spun a fruit or vegetable to pick winners of the games.    Don’t laugh – those essentially random predictions often beat a panel of ESPN experts.   If I chose more winners than the produce, I would feature it in a recipe or two.

Since very few people read the blog back then, I figured I’d repost the recipes now to a wider audience of ten.   And yes, I know it’s a lazy way to fill up space.   I’m only posting the recipes, but if you need help with filling out a fantasy football lineup, I’m there for you.

This week, a recipe that’s so simple I don’t even make it anymore – I have my kids do it.


Mex Cuke

The first time I had this was from a Mexican street vendor in Chicago back in the late 90s.  Given that Chicago outlawed street food a long time ago, I’m not 100% sure that it was a legal business.   He was coming down our street with one of those half-cart/half-bicycle contraptions and sold ice cream, mangoes on a stick, and cucumbers.   So I have no idea if this is a common way to make cucumbers in Mexico, but I’m going with it.  This is so easy and takes all of 2-3 minutes to make.

-1 cucumber

-1 lime


-cayenne pepper

1 – Peel the cucumber and thinly slice it.

2 – Arrange on a plate and squeeze the lime juice all over the slices

3 – Sprinkle with salt and cayenne pepper.

That’s it.

About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

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This entry was posted on October 8, 2015 by in Cooking, The Chi and tagged , , , , , .
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