Last month, Naoto and I lived out his dream of eating at Frontera Grill, Rick Bayless’s hard-to-get-into restaurant in Chicago. We made the reservations back in January so by the time March 14th rolled around, I wasn’t the least bit interested in going, especially considering it was St. Patrick’s Parade Day in the city and drunk people were stumbling about. But, we went anyway and didn’t regret it. The food was amazing, the cocktails blew my mind, and the service was impeccable. My favorite dish was this Mexican street snack of jicama, cucumber, and pineapple. It’s shown above on the right, along with my tasty Meyer Lemon Margarita and our guacamole. The street snack was so fresh and crisp and juicy…I really could have just eaten a whole meal of it alone. It seemed easy enough to make at home, so on Easter, we tried it out as an appetizer for Easter dinner at Karen’s.
Spicy Jicama, Cucumber and Pineapple Snack
(inspired by Frontera Grill’s Jicama Street Snack, which was inspired by Mexican street snacks)
1 English cucumber
1 jicama (ours was the size of a softball)
1 fresh pineapple
chili powder (or Tajín, for more flavor)
Cut the cucumber, jicama, and pineapple into sticks (like french fries). Place on a large rimmed baking sheet and drizzle with the juice of the four limes. Toss to coat. Sprinkle with chili powder and sea salt and toss again. (Be gentle, the pineapple is fragile!) Serve, standing up in a few glasses. (Old fashioned glasses work nice for sharing, or you could do individual servings in tiny juice glasses.) There should be some leftover juice on the tray. Drizzle it over the prepared servings and sprinkle with a little extra chili powder or Tajín and salt. Serve immediately. The jicama and the pineapple were by far the most popular, but I think the cucumber adds a savory touch. Plus, all three textures work really well together to make a perfect appetizer or snack. I do believe this is going to make it into the next Hasegawa Happy Hour menu!
P.S. Thanks to Naoto for modeling!