This vinaigrette born'n in a time when I'm touch with my kitchen and I wanted something different. So I put my hand's into action with help of a great cooker (old school) and one of my greatest teacher; Yoli. She is a Lady to respect in the kitchen.

So, all started with the idea of mojo, and I think this could be a base. So I get lemons, garlic, and then remember the great taste of honey mustard and take a brown sugar (Honduras has lot of products base in the sugar cane ) soon this is more Honduran than honey and give it a shoot. And leas and not last put the balsamic vinegar and I get a checke (Means great for us) from Yoli's.

Then this two tone, come to mind and think why don't try this? is just a thing of density.

I hope that you like this recipe, and I invite all of you guys , to visit our country and try all the diversity of our food. The seafood in our costs are the best; garifuna at the north Caribbean, and the great freshness and quality from our south coast too.