Jicama and Toasted Butternut Squash Seed Salad
Mijita is a taco bar in the Ferry Building on San Francisco’s waterfront, in the shadow of the Bay Bridge, just off the Embarcadero. Colorful, sunny and friendly, this taco bar offers the real thing. There’s a comal in the window (handmade tortillas), a few jars of Agua fresca (fresh juices) on ice in the counter and a crisp “ensalada de jicama” on the menu.
We tried the fish taco (pescado), the pork taco (carnitas) the breakfast standard (chillaquillas) and the jicama salad. All garnished with wonderful flavors, including lime (pescado) pickled carrots and delicious red beans topped with queso fresco (chillaquillas).
The dish that turned my head was the jicama salad. I liked it because it was crisp and cold, tangy and crunchy. But it was missing a little something and that’s where I’ll take it at the Little Kitchen. Read More »