Jícamas Borrachas are a bold and refreshing Mexican botana (snack) that blends sweet, spicy, and tangy flavors with a splash of tequila. Popular in central Mexico, especially in Hidalgo, Mexico City, and other surrounding states, this treat is often served at parties, sports gatherings, or summer cookouts.
To prepare them, peel and slice a large jícama into thick sticks. Soak the sticks in white tequila for 4 to 12 hours in the fridge to infuse them with flavor. Once marinated, drain and toss the jícama in a mix of Miguelito (a tangy chili powder), Tajín, chamoy, Valentina sauce, brown sugar, and a squeeze of lime juice. For extra punch, coat them again in the dry chili mix until fully covered.
The result? A juicy, crunchy, spicy-sour explosion that wakes up your taste buds.
Ingredients
Serves 5
1 jicama
1 cup white tequila
1 cup Tajín Classic
1/2 cup powdered Valentina Salsa
1 cup Miguelito chili powder
Salt to taste
2 tablespoons brown sugar
1 cup liquid chamoy
1/2 cup liquid Valentina Salsa
1 lemon
These jícamas pair beautifully with light Mexican beers, palomas, or margaritas, which balance the heat and acidity. For a non-alcoholic option, try them with agua de tamarindo or lime soda.
Whether served in cups or skewered like jicaletas, Jícamas Borrachas are a vibrant expression of Mexican street food culture—playful, bold, and unforgettable.
Source: Directo al Paladar
