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!!