Jicama and a Well-Kept Mexican Secret

A lot of exciting things have been going on in my life lately, and it’s been quite a while since my last post.  In an attempt to get back into the TLSP groove, I thought that I’d share with you a snack that I discovered while vacationing in Puerto Vallarta, Mexico. Unbeknownst to me, Puerto Vallarta is a hot-spot not only for Mexican food, but a whole sundry of international cuisine.  In between stints surfing and laying out on the beach [are you jealous yet?? ;) ], I sampled my fair share of the food that Puerto Vallarta has to offer and learned a few things along the way.  Beginning today, I plan to share some of my discoveries with you.  

The first is a very simple, but delicious snack of jicama–an underground tuber that is a relative of the sweet potato and good source of potassium and Vitamin C.    Although I’ve used jicama in salads before, I had never seen it served alone as it was in Mexico, but boy have I been missing out.  

To serve, simply cut the jicama into small spears, then sprinkle with lime juice and the key ingredient–Tajin.

  It’s literally as simple as 1, 2, 3!!

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4 Responses to “Jicama and a Well-Kept Mexican Secret”

  1. Mmmmm Jicama.

    I wonder if you could do a version of “Mango Sticky Rice” with shredded Jicama instead of rice.

    Might not work but it’s a thought:)

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  2. Isn’t hicama a tuber? Technically it is a legume. Its stems are poisonous and hence this is a toxic root. Thoughts?

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  3. Wow, thank you for this post. What a simple delicious snack and raw food side dish.

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  4. [...]
    Jicama and a Well-Kept Mexican Secret | The Label Says Paleo [...]

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