La Esquina Jicama Sticks

jicama sticks

Just around the corner from our house on Avenida Doce de Octubre was a cheerful lady with a folding table overflowing with mangos, papayas, oranges, pineapples, and jicama. Your choice of the fruits was artfully peeled, carved and impaled on a stick for you to savor as you strolled through the park.  If you chose the jicama, it was peeled, cut into sticks the size of french fries, tossed with condiments, and put in a paper cone for your enjoyment.  Jicama is becoming available in gringo grocery stores in the U.S. now and this refreshing vegetable with the texture of an apple crossed with a water chestnut is a perfect choice for a party food.  Here’s how “Dona Esquina” prepared jicama! 

Peel the jicama and rinse in icy cold water.  Pat dry and combine 1/4 cup of freshly squeezed lime juice with 2 tablespoons of minced cilantro.  Place in a bowl and toss the jicama sticks until they are well coated and sprinkle two tablespoons of chili powder over all.  Toss some more, refrigerate before serving, toss some more, and present.

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