SIDES & SALADS
Enjoy this creation with Crispy Pork Belly Taco
Cantina 76 has legions of devotees who swoon over their signature tacos. It’s a full-service Mexican-inspired taqueria and bar known for its margaritas, as well as enchiladas, nachos, salads, quesadillas and more. Directed by executive chef David Grillo, the house-made sauces, dressings and salsas and really delicious. They source 30% of the menu from South Carolina-grown products.
Cantina 76 is a lively Mexican-inspire restaurant found in these South Carolina locations: Columbia, Greenville, Kiawah Island, and soon, Mount Pleasant.
Makes about 10 servings
2 cups small diced watermelon
1 cup small diced yellow onion (Vidalia onion when in season)
1 bunch chopped cilantro
1 small fresh jalapeño
1 lime, juiced
salt to taste
PREPARATION & METHOD
Remove the rind from the watermelon and cube red flesh into chunks, yielding about 2 cups.
Finely dice a yellow onion until it produces 1 cup.
Chop about a handful of fresh cilantro, or a small bunch.
Remove the seeds and membrane of a small, fresh jalapeño and dice into small chunks.
In a mixing bowl, mix all ingredients together evenly.
Juice 1 lime over a strainer, make sure no seeds slip into the juice. This should yield about 2 tablespoons of lime juice.
Pour the lime juice over the watermelon pico mixture and stir to evenly coat.
Add a dash of salt to taste and serve while fresh.
Photo by Forrest Clonts
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