Cooking 101
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Secret Ingredient – Jicama
A traditional favorite of Mexico and South America, the jicama has recently become a crispy addition to kitchens north of the border. Carried by traders to the Philippines and Asia during the 17th century, it has been added to eastern cooking for years.
On the surface, the jicama looks like a dusty stone, but beneath its thin sandy skin lies creamy white flesh that has been compared in taste and texture to the water chestnut. It may be turnip-shaped or rounded and lobed and is available in a variety of sizes from 1/2 pound to as large as six pounds. Two distinct varieties of jicama can be found in markets. The first, called “agua”, has watery, clear juice. The second, called “leche”, has milky juice.
Baked, boiled, fried or mashed, jicama can be prepared and eaten much like the common potato with one exception. Few people enjoy the potato raw, while jicama is perfect for enjoying fresh.
Jicama Salad
Timing
Inactive Prep: Chill 2 hours
Prep: 5 minutes
Ingredients
1½ cup (8 ounces) Jicama peeled and cubed
1 large cucumber, sliced
1 orange, peeled and cubed
2 Tablespoons lemon juice
¾ teaspoon Tajin or Trechas chili powder
Salt
Directions
In large bowl, combine Jicama, cucumber, and orange. Sprinkle with lemon juice and chili powder; toss to coat. Cover and chill at least 2 hours. Just before serving, sprinkle lightly with salt; toss. Sprinkle lightly with additional chili powder, if desired.
Fiesta Culinary School
May 24 |
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June 14 |
“Summertime Sizzle 'n Salad Suppers”Chef and Cookbook Author Terry Conlan
Join Chef and Cookbook Author Terry Conlan to heat up your table with "Summertime Sizzle 'n Salad Suppers". Chef Terry will start off with a savory 5-Minute Watermelon Gazpacho, then warming up with Grilled Texas Shrimp with Texas Caviar (Black-Eyed Pea) Salad, Grilled Yellow Fin Tuna with Italian Bread and Vegetable Salad, Grilled Thai Beef Salad with Lime Vinaigrette and finishing off with a Low-Fat Lemon Icebox Pie. The heat is on at the Fiesta Culinary School so sign up today for this refreshing class. |
Visit us at FiestaCulinarySchool.com to see what (and who) else is cooking at the Fiesta Culinary School this Summer.
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