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Cocktail Pairings for

Cinco de Mayo

Café Frida
368 Columbus Avenue
New York, NY 10024
212 712 2929

Jicama Rollitos with Crabmeat and Cilantro Vinaigrette
Chef Miguel Espinoza of Café Frida - New York, NY
Adapted by
April 2007

Yield: 20 Rollitos


  • 1 pound jumbo crabmeat, cleaned
  • 4 scallions, sliced
  • ¼ cup cilantro, chopped
  • 2 jalapenos, seeded and sliced
  • ¼ cup limejuice
  • ¼ cup olive oil

  • 2 cups cilantro
  • 1 ounce white onion
  • 1 garlic clove
  • 1 jalapeno
  • 3 Tablespoon white vinegar
  • 3 Tablespoons lime juice
  • ½ cup olive oil

    To Assemble:
  • 2 jicamas, finely sliced on the mandolin


For the Filling:

Mix the crabmeat, scallions, cilantro and jalapeños and taste for salt and jalapenos.

For the Vinaigrette:
Put all the vinaigrette ingredients in a blender except for the olive oil. Once the mixture is smooth and blended, start to add the olive oil in three parts.

To Assemble:
Put a slice of jicama on a plate, top with a ½ ounce of filling and roll it up. Drizzle the vinaigrette on top and serve.

Tequila Cocktail Pairing:
Junior Merino’s Orchestrated Harmony


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