Reviewer:

Mochi Puffs

Reviewed: Aug. 11, 2008

Not great

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3 users found this review helpful

Reviewer:

ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Reviewed: Aug. 30, 2008

Made this first for a Bunco group w/white bean monterey jack dip and although most had not had jicama before, they tried and enjoyed it. It'll never replace tortilla chips, but it was very light, refreshing and EASY.

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11 users found this review helpful

Reviewer:

Jendayi

Reviewed: Oct. 22, 2008

Really good easy and It looks great!

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2 users found this review helpful

Reviewer:

nik

Cooking Level: Intermediate

Reviewed: Nov. 27, 2008

I added fresh chopped clinatro and let it marinade for a few hours. Yum!

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13 users found this review helpful

Reviewer:

Metal Malissa

Cooking Level: Expert

Living In: Felton, California, USA

Reviewed: Dec. 16, 2008

My family really enjoys this but we let the jicama set in the lime/lemon juice overnight and put chili powder on it. It makes for a light snack especially on a hot summer day.

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43 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

Living In: Bay City, Michigan, USA

Reviewed: Mar. 3, 2009

JPretty good, and nothing could be easier. Not good for a carb watcher or a diabetic. Too many carbs.

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7 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Mar. 3, 2009

These are great! This snack was first shown to me by my young Mexican friend Vero in the early 90’s. She spoke very limited English but got the idea across just fine. Cut the Jicama into sticks or chunks then make your own Chile powder. A chunk of dried out corn tortilla, 6 or 8 dry Chiles de Arbol toasted in a dry skillet, and a pinch of salt. Snap off the chile stems and grind tortilla, chiles, and salt in a mini blender or spice grinder until a powder. Put Jicama on a plate, squeeze fresh lime over, and sprinkle on the chile powder. Really good with a cold Dos Equis or Pacifico!

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24 users found this review helpful

Reviewer:

C1PNR

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Mar. 3, 2009

Lime juice, salt and powdered chile- be it a mild one like guajillo (GOO-AH-JEE-YOH) or a super hot like piquin (PEE-KEEN)- is a widely popular addition to almost any fruit or veggie all over Mexico. Try it with green or medium ripened mango, cucumber ,pineapple, carrot, even celery and watermelon! It's addictive !

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14 users found this review helpful