Jicama en Mexico
March 26th, 2008
Phew, this vacationing business is hard work! Deciding between the pool and the beach is just a bit more than I can handle. After a long hard day in the sun I crave something crisp and fresh. The perfect snack in Mexico (or anywhere, really) is sliced jicama and cucumbers with chili powder, fresh squeezed lime juice and a pinch of salt.
Back to the hammock..
Possibly Related Posts:
- Kabocha and Ginger Squash Soup
- Winter Squash is Delicious, Healthy, and in Season
- A Chance to go to the Food & Wine Classic in Aspen
- Wine from Scratch: A History Behind The Bottle
- Moorish Badenjan Dip
| Categories: | Seasoning & Spices • Travel • Veggies | 3 Comments |
| Tags: | chili • cucumber • Food • foodista • jicama • lime • Mexico • salt |
3 Responses to “Jicama en Mexico”
March 27th, 2008 at 3:52 am
I wondered what to do with jicama. Thanks.
March 27th, 2008 at 8:28 am
Too bad you have to interrupt your sunny vacation to write your food blog, but “thanks” for the tasty looking low-calorie Mexican dish. Keep up the good writing.
November 18th, 2008 at 3:52 am
Help!!! Just returned to South Africa after 4th vacation in Mexico. This was the first time however that I tried Jikema and I am hooked!!!!. How does one grow/cultivate this delicious “veggie”, please give me more info. I would love to try growing it here in S.A.
Leave a Reply