Cucumbers for Dessert: Los Tres Gallos

Cucumbers for Dessert: Los Tres Gallos

Driving home last night with a blinding head cold, I stopped in at Los Tres Gallos on Broadway in Melrose Park for something warm.

After dinner, the kindly waitress brought me a little platter of cucumbers, skinned, sliced, and sprinkled with sugary lime-salt and hot pepper flakes.

Now, as a dessert, this dish was okay-but as an accompaniment to drinking beer on a summer afternoon, I'd think it would be just about ideal: low cal, high flavor.

The Wife, who spent some time in Guatemala, tells me that they used to buy green mango with a similar dressing and effect: salty, sour, sweet, hot, crunchy, cool.

Hammond

Wow!

You've been chaneling my thoughts. First, I've been telling people that 2005 was the year of hunting, and you go and post about the 'coon. Then, the cukes. The CQ and I were at Los 3 Gallos last week as kinda an anti-Florida meal, and we were quite happy with the dessert. We've been talking about it since. In fact, yesterday, when we were at Caputo's, we got some cukes just to make our own version of Los 3 Gallos treat.

And the birria, good as usual.

Rob

In Thailand, they use a similar recipe to enjoy with young mango and thai grapefruit (som oh), and other fruits. Mix in sugar, salt, and red pepper flakes (i might be missing another key ingredient). And you're right, it sounds mighty fitting on a warm summer day.

Vital Information wrote:Wow! You've been chaneling my thoughts. First, I've been telling people that 2005 was the year of hunting, and you go and post about the 'coon.
Rob

VI,

Speaking of hunting, Los Tres Gallos has some of the most oddly placed and somewhat out-of-place hunting trophies of any restaurant (Mexican or other) I've ever visited: lots of deer heads, a jackalope, and even a Field Museum type diorama style display of a couger (I think) chasing a fleeing victim. I touched the fur; it seemed real.

Hammond