The traditional chips and dip of the American BBQ got tossed out of the window as i opt for a much more exotic snack. The burgeoning Chef Moises made a mango salsa for the second Comida Y Cultura that he described as a “sweet and spicy pico de gallo.” Try and use medium-ripe mangos as the consistency of these is not to firm and not to smooshy . . . in other words . . . just right!