Loving Mexican food is a no brainer. Especially if you grow up in Southern Arizona like I have and have lived and known what really authentic Mexican food truly is. I haven't found a Mexican restaurant yet that I can even tolerate. Growing up with friends who's mother's and grandmother's make home made tortillas, tamales and carnitas on a nightly routine led me to become some what of a snob regarding the complex flavors of the spices, salsas and condiments that accompany my favorite cuisine.
So when I ask most people what their favorite thing about Mexican food is, most people will say 'Cheese of course!'. I'm not arguing, but I have to say that IMHO most 'American' type cheeses smother the many flavors of good Mexican food and leave me with nothing but a heavy tummy and a greasy after taste. Not so appetizing.
Now, when I tell people that my favorite part of Mexican food, other than the spices of course, are the condiments such as cilantro, radish and jicama, I usually get a raised, questioning eyebrow at the least or a very distrusting smirk.
We've all had tacos in some varying form, right? The next time you make tacos, enchiladas or tostados try adding some chopped jicama or sliced radishes. I promise you that they add a whole new level to the dish. I recently
Spot Light on Jicama [hee-kuh-muh, hik-uh-muh]
What is Jicama?
Actually part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.
"Bigger is not always better"
Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.
How to prepare Jicama:
Carefully peel off the tough outer skin with a paring knife. Use the soft, sweet, juicy flesh of jicama in salads, salsas, sandwiches or along with your other favorite veggies as a healthy snack.
My kids love it!
This post is linked to Cookin Canuck ~ Wake up with California Avocado