Gazpacho moreliano

Peel the jicama deeply, cut thin slices, cut those into strips and then crosswise into very fine dice; put a cupful in a bowl.

Peel the mangoes, cut each side off just past the center line to free the flat seed, trim around the seed, and cut into small pieces; add two cups.

Cut the bottom and exterior off the pineapple, clean out the eyes and any overripe part, and finely dice about half of it.

Add three quarters of a cup of orange juice, a quarter cup of lime juice and a generous teaspoon of Diamond Crystal salt; stir.

Optionally sprinkle in a little finely chopped white onion before resting so it cures a little.

Let sit about 15 minutes for the flavours to meld.

In an old-fashioned glass, layer a small amount of the fruit mixture, a sprinkle of queso anejo and a little ground ancho; repeat for three layers, dividing the juice so everything is covered.

Finish with Mexican hot sauce on top.