Salads were not a big thing in Mexican meals during my Guadalajara days. Around the late seventies there seemed to be an upsurge of interest, just when I was starting my catering business in El Paso and looking for ideas. Suddenly people were doing unusual combinations like this exotic and unexpected salad my mother scouted out in Mexico City.
Do not soak the julienned jícama in cold water if you have to hold it for more than a few minutes. Soaking removes its natural sweetness. It