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
Freshly ground pepper
Handful cilantro leaves
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.
Freshly ground pepper + cilantro leaves (minced, to taste) over jicama sticks. Serve immediately or refrigerate for up to 2 hours.
For more pairing tips, check out our Holiday Beer & Food Pairings guide.