Anthony Myint, Karen Leibowitz
By Anthony Myint and Karen Leibowitz
Approximate Cost: $3 For Jicama, $5 for Jalapeño
Slice the skin off the exterior of the jicama.
Cut jicama into ¼" slices, then ¼" batons. Combine with other jicama ingredients.
Refrigerate in a plastic bag for at least 30 minutes, or as long as overnight.
Slice jalapeños into ⅛"-thick coins.
Combine vinegar, water, and sugar. Bring to a boil.
Remove from heat. Pour over jalapeños, and allow to cool thoroughly.
Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra
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