Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Jicama Y Pepinos Con Chile Y Limon


2 cucumbers
1 Jicama 4 In Diameter
1 limes, (1 to 2)
1 Tablespoon chile powder
1 Teaspoon kosher salt

Cut the ends off the cucumbers then peel (if you cut the ends off first, you cut away bitterness). Peel the jicama. Slice the cucumber into 8 vertical spears, keeping the seeds intact or not, as you like. Slice the jicama into spears about the same size as the cucumber.

Put half of the cucumber and jicama spears in each of 2 plastic cups (for authenticity) or arrange on a plate. Squirt lime juice generously over the vegetables and sprinkle with chile powder and salt to taste.

NOTE:
Here's Mexican street food at its best. Vendors sell slices of cucumbers and jicama arranged in plastic cups from carts parked on street corners all over Mexico. The cold, refreshing, crunchy vegetables are a welcome relief on scorching summer days when fruit ices, juice, or even soda seem too sweet.

Yield 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.