Sweet and Hot

Mangos and Peppers
Mangos and Peppers

Mexico is all about foods with bold flavors and colors. Peppers of all kinds abound, from mild, such as the banana peppers, to screamingly hot, as in the habanero. Their colors are dark and brooding to lemony sublime. Along with the nopal cactus, peppers are the quintessential national vegetable, served in everything imaginable. Even sweeter things get a dash of chili pepper to add some spice.

Another staple in the Mexican diet is the mango. Probably the most common one is the yellow orange variety, smaller in stature than the bright red one we are more likely to see here in the north. These bright, sunny mangos turn a fabulous yellow gold at their peek, and you see people sucking out the fleshing through a hole bitten at one end while they squeeze from the other, not unlike squirting toothpaste from a tube.

The colors in this tableau almost sing from the page. Warmth at every turn and fold, mimicing the sweet pungency of the mangos and subtle flavors of the banana peppers. That purple crimson on the left? Dried peppers of some persuasion, perhaps pablano, perhaps another kind with a bit more potency. Whatever they may be, they bind the whole together in a mix of robust warm and cool saturated colors  that is altogether Mexico.

Mangos and Peppers

Watercolor on paper

4.5″ X 5.5″


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