No. 193 Jicama Dessert in Three Presentations

This signature dessert is made with the main ingredient, which is jicama from Maxcanú, presented in three different ways as a set: jicama pib, using the traditional Maya cooking technique of burying; jicama sweet, employing the preservation technique in sugars, taking advantage of the jicama's high water content, a technique used in Yucatecan cuisine since colonial times; traditional xec sorbet, made by utilizing the liquid content; and peanut praline, an oily legume used in Mexico since pre-Hispanic times. This dessert combines traditional Maya techniques with French and Oriental techniques, as well as native Mexican ingredients that can be found in any market in the state of Yucatán, except for the Maxcanú jicama, which is only available from August to December. This dessert is available at Tito's & Wilma's restaurant, where Chef Jesús Baak creates urban signature cuisine, highlighting locally sourced ingredients and innovating traditional Yucatecan cuisine into a gourmet experience to appreciate the flavours in each dish. Edible Yucatecan flowers, cilantro sprouts, and other traditional greens that have been lost with new generations are also used in his dishes. Due to the Jicama Festival, a three to four-course menu is prepared, and each month a tasting menu is offered, which can be reserved by contacting the restaurant. Don't miss out on this experience!

Details of Interest:

Recommendations for tourists: Make reservations in advance and order the four-course tasting menu: appetizer, main course, dessert, and jicama liqueur.
Payment methods: Cash, transfers, and credit cards.
Minimum/maximum capacity: 5 people/25 people.
Recommended for: Families, disabled individuals, and couples.