Jicama and a Well-Kept Mexican Secret
31. Jan, 2010 
2 Comments
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!!
Author Info
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:)
Isn’t hicama a tuber? Technically it is a legume. Its stems are poisonous and hence this is a toxic root. Thoughts?