Jicama with Chili and Lime

Introduction: Crisp, juicy jicama root sliced into sticks and dressed simply with chili and lime, this cooling salad offered a refreshing contrast to the rich, warming dishes of the Mexica table.

Cultural Background: Jicama, a starchy root vegetable native to Mesoamerica, was valued by the Mexica for its crisp, sweet flesh and could be eaten raw, a rarity among the era’s starchy staples. This simple preparation of jicama with chili and lime remains one of the most enduringly popular ways to eat it across Mexico today, virtually unchanged from its earliest forms.

Tips: Choose a firm, unblemished jicama for the crispest texture; a soft or wrinkled jicama has begun to dry out and lose its characteristic crunch. Cut the jicama just before serving, as it can discolour slightly and lose crispness if left cut for too long.

Variations: Toss with thin slices of cucumber for extra freshness and crunch. A light drizzle of honey alongside the chili and lime gives a traditional sweet-sour-spicy balance.

Storage: Store un-dressed, peeled jicama sticks in an airtight container in the refrigerator for up to 2 days; dress just before serving.

Reheating: This is a cold dish and should not be reheated.

Nutrition: Per serving (approx.): 55 kcal, 1 g protein, 13 g carbohydrate, 0 g fat, 6 g fibre, 150 mg sodium.

FAQs:

Q: What does jicama taste like?

A: Jicama has a mild, slightly sweet flavour and a crisp, watery texture somewhat similar to a cross between an apple and a potato, though it is eaten raw.

Q: Can I prepare this in advance for a gathering?

A: Peel and cut the jicama up to a day ahead and store in the refrigerator in water to prevent discolouration, then dress with lime, chili and salt just before serving.