Botana de Jícama

Updated: Jan 11

Because we all need a light(er) addition like fresh jicama to a Mexican-inspired Thanksgiving menu that takes only a few minutes to make. —INGRAIN, Fall/Winter 2019



Fresh jicama is street-cart fare in northern Mexico. When peeled, the knobby root vegetable transforms into a pristine white, crunchy orb, a cross between extra crispy watermelon (texture) and sweet cucumber (flavor). Equal parts lime and orange juice are a solid stand-in for the juice of bitter (Seville) oranges.


Pairing A crisp lager like Natural Villain (Goose Island) complements the citrusy acidity in the botana de jícama and aguachile. The light, bready qualities are balanced by a refreshing and mild hop character. Throw on tunes by Twin Peaks, the Chicago band that helped brew this “garage-style lager” (a riff on the band’s favorite Mexican-style lagers) for the Pitchfork Music Festival.


Makes 8 to 10 appetizers


2 medium jicama

2 limes

½ orange

Freshly ground pepper

Handful cilantro leaves


PEEL

2 medium jicama (about 1 pound each) and slice lengthwise into ½-inch-thick pieces, then cut into ½-inch-wide sticks. Place jicama sticks in a medium bowl and toss with zest of ½ lime + juice of 2 limes + juice of ½ orange.


SPRINKLE

Freshly ground pepper + cilantro leaves (minced, to taste) over jicama sticks. Serve immediately or refrigerate for up to 2 hours.


Grocery List: Botana de Jícama

For more pairing tips, check out our Holiday Beer & Food Pairings guide.

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