LUCY BURDETTE: We are all so excited about Linda Rodriguez's debut novel, but I was doubly delighted to find out on Monday that she's also the author of a Mexican cookbook. So I begged her to share a recipe...and ps, the photo is not of Linda's pico de gallo, so don't be surprised if your dish looks nothing like this:).
LINDA RODRIGUEZ: The “I Don’t Know How To Cook” Book: Mexican was designed as part of a series to make cooking easy, even for people who don’t know how to cook or have never tried to cook. If fast food tacos and burritos are your idea of Mexican food, you’re in for a surprise. No one eating what passes for commercial Mexican food in America would have any idea of the variety of tastes and textures good Mexican food provides—or the variety of fruits and vegetables (almost always missing on that restaurant plate) found in good Mexican cooking.
Rooster’s Bill (Pico de Gallo)
You will find this different from the pico de gallo that your favorite Mexican restaurant serves, which is made from diced tomatoes, onions, and peppers. Use this as a sauce for tacos or as a side dish for a meal.
Serves 4
What You Need:
1 medium jicama
1 small yellow onion
1 large orange
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground oregano
What You Do:
1. Wash, pare, and chop jicama into 1/2" chunks. Remove skin from onion and cut into 1/4" pieces.
2. Pare and section orange, reserving juice, and add to jicama. Pour orange juice over mixture. Add onion, lemon juice, and salt. Stir until evenly mixed.
3. Cover and refrigerate at least 1 hour before serving.
4. Sprinkle with chili powder and oregano before serving.
This recipe got its name because it is frequently served by street vendors in Mexico City as finger food for their stand-up diners. The action of eating with the fingers is compared to the rooster pecking at corn in the farmyard.
Published in The “I Don’t Know How To Cook” Book: Mexican (Adams Media, 2008)
Thanks Linda! And good luck with the launch of EVERY LAST SECRET!
