Zacatecas Toast

by jake rosenbarger

Serves 4

What you need:

  • 4 slices peasant loaf

  • 1 avocado

  • 1 jicama peeled and diced (you can also grate)

  • 1 jalapeno seeded and minced

  • 1/4 fresh red pepper seeded and diced

  • 4 sprigs cilantro stems removed, leaves coarsely chopped

  • Hot sauce of your choice

  • 1 lime

  • Salt and pepper

  • Queso fresco

 

Here's how to get it done:

  1. Start by toasting slices of peasant loaf

  2. While bread is toasting peel and core avocado and place into medium bowl with crumbled queso fresco

  3. Mash avocado and queso with salt, pepper, half the cilantro and half a lime until thick chunky paste appears. Set aside

 

To prepare jicama salad: 

  1. Place in medium mixing bowl jicama, jalapeno, red pepper, corn kernels if in season, with juice from other half of lime, two tablespoons oil and salt and pepper. 

  2. Stir with a spoon to mix

 

To assemble toast:

  1. Spread avocado mash evenly between toasts, spoon jicama salad on top of toast

  2. Dot salad with hot sauce and sprinkle with remaining cilantro leaves

  3. Enjoy with a cold margarita or straight tequila on ice with wedge of lime

 

For the margarita (makes 4)

  1. Into a shaker add 1 cup 100% agave blanco tequila

  2. Add juice from 4 limes

  3. Add 2 oz simple syrup (equal parts sugar to water dissolved)

  4. Stir without ice

  5. Divide between four glasses full of ice

Note: if you like your drink a little less potent fill shaker with ice and shake vigorously then strain into those four glasses

Back to Recipes