It's your first time in Mexico, you have just had a great massive meal. You did well for someone who thinks Tabasco sauce is already too spicy and handled all those salsas picantes (chilli salsas) pretty well only drinking about 2L of water. Well now it’s time for dessert and since you’re so full you decide to perhaps order some fruit since you think you can’t handle any more of these awesome spicy foods, but guess what?
There will be some more heat entering your oral cavity.
In Mexico, most fruits and many raw vegetables would be considered bland without being smothered in lime juice, powdered chillies and salt.
Mexico has a huge chilli culture and this country is home to approximately 150 different varieties of chillies. Chillies in Mexico come in different forms, toasted, roasted, pickled, smoked, fresh, dried, etc. What is incredible is the fact Mexicans use chillies in their cooking according to the type of heat they want their dishes to have. Barely hot, mild, super-hot, insanely hot, you cry out for your mom hot...you get the idea.
Amongst the best vegetables to cover in some of that red chilli powder are jicama and cucumbers. As far as fruits are concerned, the possibilities are endless. If you are feeling quite adventurous you can try this at home.
Just slice up some fresh fruit (or vegetables), squeeze some lime juice, sprinkle them with dried chilli flakes, salt and Ándele, Ándele!