Thursday, October 30, 2008
The electrifying green of fresh garbanzo reflects the verdant carpet that winds itself amongst the display of wildflowers that spray the roadsides of michoacan state with pulsating life. Sold in makets and busy street corners, garbanzos come boiled or grilled and covered in the holy trinity of mexican flavour enhancers: salt, chile and lime. After your first taste of fresh garbanzos you won't be able to resist and you will quickly sport the mark of the fresh garbanzo. Proceed with caution and be within reach of soap and water before you dig in.