Jícama is the tuber of a plant indigenous to Mexico and Central America. The botanical name, Pachyrhizus erosus, is derived from the Greek pachys—thick and coarse, as in “pachyderm”! It has a crisp texture, somewhere between that of an apple and a raw potato, and a mild, nutty flavor. Low in calories, it is always eaten uncooked or barely cooked. Jerusalem artichokes would be a good substitute if you can’t get jícama, but it is becoming more readily available, particularly in the Southwest and diet-crazed California as well as New York (where some people substitute it for water chestnuts in Chinese recipes). Look for firm, clean-looking tubers, heavy for their size and free of mold.
