First of all, it's pronounced hee'-ca-ma. Not hick-a-ma, like hiccup. Everyone corrects me but I'm right about this one. Irritating. It's Spanish, people!
Anyway, it's a big root.
I first encountered jicama when we lived in Mexico City during my sixth grade. The jicama man would push his cart down the street, and we'd run out and buy a slice with salt, lime juice and chili powder on it. Now that I think of it, that's a pretty odd thing to sell from a cart, as it's about the easiest thing possible to prepare other than peeling.
So that's how I prepare it, accompanied by a cerveza, chips and salsa. Perfect on a hot summer night like tonight with the ballgame on.
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