Jicama "California Street Food"

About

Inspired by Latin and Asian dishes, JICAMA is its own cuisine: "CALIFORNIA STREET FOOD". At pop-up markets and festivals all over San Francisco.

Description

Jicama is CALIFORNIA inspired STREET FOOD.

We serve beautiful farm inspired dishes that rejuvenate and invigorate. Jicama was born as a journey to create a refreshing and bright healthy cuisine that caters to all palettes while keeping up with ever changing food trends. Jicama was created in 2013 by owner Jesse Dann. Everything we create is gluten-free. Both carnivores and vegan will find delicious gems on our menu which all derive from Asian and Latin cuisines.
Jicama’s current menu was conceived on a Northern Californian vegetable farm and a culinary tour throughout Mexico and Asia. We’ve created our own genre of cuisine with the intention of appealing to those who love the beauty in healthy food.
Our signature dishes are unique variations on traditions. These include our Coconut Curry Squash Soup, the Flower Summer Roll, our popular Jicama Tortilla (aka “tortilla-less taco”), the Berry Masa Tortilla, Tropical Taco, Mexican drinking chocolate and a variety of artisanal beverages. Please checkout jicamanyc.com/menu.html for detailed descriptions.
Jicama grew quickly in its rotating mobile locations throughout New York City. 2013 lineup included Renegade Craft Fair, LIC Flea & Food, Brooklyn Holiday Bazaar, New York Magazine’s Grub Street Food Festival, & Urban Space’s Broadway Bites. Our unique take on classic street dishes has brought us great success on gathering an alternative health conscious following. All of our dishes are prepared and made to order in front of our clientele to achieve the highest quality of freshness and promote visual involvement.
Jicama has created its style of cuisine: “California Street Food”. Each dish uses familiar ingredients but applies a “with a twist” factor. The intention here is to inspire our customers with something different and new to taste and gander about. The eccentricities in the various dishes include paper thin slices of jicama being used as a substitute for flour tortillas, edible flowers that are woven within the Flower Summer Roll, blue corn tortillas, and a combination of berries and melon with meats to savor in the Berry Masa Tortilla.
These variations inspire our community to try new takes on classics while exposing them to foreign ingredients that express a sample of the enormous diversity in food that the world has to offer.

Jicama is now in The Bay Area, with our debut event of 2014 at Fort Mason Center Pavillon at the Renegade Craft Fair, Nov 8th and 9th!