Think this drink is just a bloody mary with tequila switched for the vodka? Well, almost.
Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula. Chicken is commonly used but you can substitute leftover turkey in this delicate soup.
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