EATING SOUTH OF THE BORDER . .

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Jicama and Orange Salad

This refreshing, no-fat salad complements your Mexican dinner. If jicama is not available in your neck of the woods, try white daikon radish or kohlrabi.

4 navel oranges (very sweet)
1 medium jicama (about 3 cups)
1/2 cup red onion, finely chopped
1/3 cup lime juice (from 2 limes)
1 tablespoon rice wine vinegar (or white wine vinegar)
2 teaspoons sugar
dash of salt and cayenne pepper
1/2 cup cilantro leaves, finely chopped

Cut the oranges into quarters by cutting through the navel, then peel and section them. Chop the orange sections into 1/4" slices. Cut the jicama into 1/4 " slices. Peel off the skin and cut into 1/4" dice. Whisk the sugar, salt, and cayenne into the freshly squeezed lime juice. Pour over the salad and toss with the cilantro. Refrigerate for at least an hour before serving.

Mexican Coffee

This deliciously sweet coffee is dessert all by itself. Make sure you use a good quality coffee, not the stuff in a can.

4 cups cold water
4 cinnamon sticks
1/3 cup brown sugar
2/3 cup finely ground decaf or regular
coffee (mild-tasting coffee is best)

In a large saucepan, combine the water, sticks, and sugar. Heat to almost a boil, and then simmer for 10 minutes. Remove from heat. Add the coffee, cover, and let steep 5 minutes. Remove the cinnamon sticks. Place a filter in your drip coffee-maker with the pot underneath. Pour the coffee mixture into the filter and let it drain into the pot. Serve immediately or keep warm on the coffee burner. (If coffee is too strong, add some hot water.)

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