A rose is a rose is a rose, but a mango in any hands other than those of Empellon Cocina chef Alex Stupak wouldn’t taste nearly as sweet. The popular combo of mango, chili and fresh lime so often found hawked on street corners by machete-wielding Latin American women is upended by this chef into an ethereal, yet composed, plate of paper-thin ripe mango mounded into a pillow of sorts, dusted with chili powder, and accompanied by a bracing lime foam and dollops of chili sauce. But that’s not all: hidden beneath the fruity pillow – like a gift from the tooth fairy – is a peeky toe crab salad, which manages to elevate an elegant fruit plate into a savory-sweet appetizer that tickles every part of the tongue.
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