How to Make a Jicaleta (Jicama + Paleta = Jicaleta!)

Jicaletas always remind me of my first trip to Oaxaca in 2006, where this fun street food fascinated my sisters and me. If you’ve never heard of a jicaleta, it’s essentially a crunchy sliced jicama on a stick that’s topped with lime, chamoy sauce, and chili salt.

WHAT IS A JICALETA?

Jicaletas are a popular snack sold by street vendors throughout Mexico. I first tasted one in Oaxaca, Mexico. The words jicama and paleta are combined to create the word jicaleta because the thick slices of crisp jicama are prepared on a stick, like a popsicle. They’re topped with a combination of sweet and spicy sauces and chili salt. I’ve even seen the jicama cut into different shapes (unicorn, Mickey Mouse, Minions), and covered in colored sugar. These are called jicaletas de colores.

While jicama itself has been a staple in Mexican cuisine, the jicaleta is a modern spin on the classic way this root vegetable is typically served – cubed, or cut into long sticks like French fries, and served with lime and chili salt.

FUN FOOD FACT: The jicama itself has a long history that dates back to 3000 BC Mesoamerica. This root vegetable was prized by Aztecs and Mayans alike.

INGREDIENTS YOU’LL NEED

The ingredients you’ll need are simple, but you may have to venture out to a Mexican grocery or candy store to find them. Jicama is the star and provides the fresh, crispy base. Next comes the lime juice and chamoy sauce, which is sweet, sour, and a little spicy. And for the chili salt, you can use Tajin or your favorite chili powder with salt and lime, mixed with a bit of sugar, or Miguelito powder. This is similar to Tajin, but a tad bit sweeter.

STEP-BY-STEP INSTRUCTIONS

1. Peel jicama

• Using a sharp knife or heavy duty potato peeler, remove the first two layers of the jicama skin until you get to the crisp white flesh.

2. Slice and chill

• Cut jicama into 1-inch slices (if you cut them any thinner, it will be hard to insert the popsicle sticks).
• Add sliced jicama to a bowl with ice water for 15 minutes, or until ready to eat (this helps chill and crisp up the jicama).

3. Add popsicle sticks

• When ready to enjoy, insert popsicle sticks into sliced jicama.
• Rub both sides of the jicama with the juice of half of a lime.

3. Top jicama with sauces and spice

• Using a basting brush, add chamoy sauce and then top with chili powder.

4. Serve and enjoy

• Serve immediately and enjoy!

RECOMMENDED BY LOLA FOR THIS RECIPE

If you’re not making your own chamoy sauce from scratch, you can try this version by Siete Foods. VIEW PRODUCT

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