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BACKGROUND

INTRO

We are an innovative company founded over 15 years ago, with the mission of pro-moting Innovative Healthy Products by offering high quality fresh fruits and excotic Jicama recipes.

In 2012 our company was consolidated by the construction of a state of the art food proccesing facility located in Apodaca in the state of Nuevo Leon Monterrey. Our facility has the highest food processing technology and follows the most rigorous quality standards that today food industry demands such as ISO 22000, GSFI Cer-tifications and HACCP, all together under today latest BMP’S. We have 100% safe and clean areas under controled temperature to ensure the integrity of our food.

We pack our products in convenient and innovated containers with Modified Atmo-sphere MAP with easy open seals to extend the Shelf Life of our products. We use at the plant ecological and reciclable materials in order to preserve the planet.

With the same care and pride we produce, we daily distribute our products through-out many distribution channels such as Retail, Food Service, and others locally and into USA. Our product portfolio has a wide variety of tropical fruits and Jicama com-binations packed into round and rectangular containers, to satisfy the grab and go and ready to eat consumers, that are always looking for new, convenient, safe and fresh products OTC.

For food service customers we have the 5 pound trays with pouring-control grills in order to perserve the freshness of the products as well.

NATURAL | FRESH | ARTISAN-CUT

ABOUT JICAMA

INTRO

Jicama, from Nahuatl xīcamatl, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. The root’s exterior is light brown and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw with a wide variety of condiments like lime juice or chili powder. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

BENEFITSOne of the most important elements of jicama is the high levels of dietary fiber that it contains for improving digestion. Jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugars. This means that for diabetic patients, jicama can be a great way to have some sweet food without worrying about the blood sugar fluctuation that is usually a result.

There is a very large amount of vitamin C found in jicama; 100 grams of jicama is approximately 40% of our entire daily requirement for ascorbic acid. Vitamin C is an essential part of our immune system health and stimulates the white blood cells, which are the body’s first main line of defense against illness. Jicama also contains inulin, a fructan that promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis.

NATURAL | FRESH | ARTISAN-CUT

LABEL IMAGE

IMAGE

PRODUCTS

A S S O R T M E N T S

JICAMA SPEARS

PRODUCTS


JICAMA TORTILLAS

PRODUCTS

JICAMA | CUCUMBER | CARROT


JICAMA TACOS

PRODUCTS

JICAMA | CRANBERRY


JICAMA TACOS

PRODUCTS

JICAMA | CRANBERRY | SPINACH


JICAMA TACOS

PRODUCTS

JICAMA | CANBERRY | KALE


JICAMA TACOS

PRODUCTS

JICAMA | SPINACH | KALE


JICAMA TACOS

PRODUCTS

JICAMA | CACTUS | HOT PEPPER


JICAMA TACOS

PRODUCTS

JICAMA | PINEAPPLE


JICAMA TACOS

PRODUCTS


JICAMA CHIPS

JICAMA | HUMMUS | BELL-PEPPER

PRODUCTS

JICAMA | HUMMUS | STRAWBERRY | MANGO


JICAMA CHIPS

PRODUCTS

FOOD SERVICE

JICAMA TORTILLAS JICAMA TACOS JICAMA SPEARS

FOOD SERVICEPACKAGING

5 pound trays containing the product.

The plastic baskets measuring 24 x 16 x 8 inches and contain 4 trays each.

FOOD SERVICEPACKAGING PALLET CONFIGURATION:

The plastic pallet measures 48 x 40 x h52 inches and weighs 305kg (672 lb).

The plastic pallet is made up of 6 levels.

Each level consists of five plastic baskets, three vertically and two horizontally, a to-tal of 30 plastic baskets with 4 trays each.

In total pallet contains 120 trays of fin-ished product.

Reinforced with elastic film turns 4 x 3 x 4 and two plastic strips that hold the entire pallet and plastic baskets.

RETAILPACKAGING

Each cardboard measures 5 x 9 x 4 inches

Each cardboard fits 8 units for round containers and 6 units for rectangular containers.

EXPORTPACKAGING PALLET CONFIGURATION:

The plastic pallet measures 48 x 40 x h56 inches and its weight varies:- Jicama tortilla pallet = 455 kg (1003 lb)- Jicama spears pallet = 440 kg (970 lb)- Jicama tacos pallet = 512 (1129 lb)

The cardboard pallet is made up of 13 levels, a total of 169 cardboard with 6 trays each or 8 trays.

In total pallet contains 1014 (rectan-gular) or 1352 (round) plastic trays of finished product.

Reinforced with elastic film turns 4 x 3 x 4 and two plastic strips that hold the entire pallet and cardboard.

CHICKEN TACOS

INGREDIENTS:- leftover chicken pieces (preferably roasted, grilled or barbe-qued) deboned and shredded or chopped- 1/2 Tsp. ground cumin- 1/2 Tsp. ground chili powder- 1 small yellow onion, diced- half a small avocado, diced- jicama tortillas- salt & pepper, to taste

Other suggested toppings:- any spicy mexican salsa- shredded cheese- cilantro, chopped

PREPARATIONMix ingredients and place in jicama tortillas, roll or fold and enjoy

EASY RECIPES

SURIMI TACOS

INGREDIENTS:- 4 surimi sticks finely chopped- 2 Tbsp. mayonnaise- 2 grated carrots- 8 jicama tortillas- 4 lettuce leaves, shredded

For the sauce:- 4 Tbsp soy sauce- 1 Tbsp. lemon juice- 2 Tbsp chipotle sauce

PREPARATION1. Mix the mayonnaise whith the surimi and the carrots.2. Place the mix on the jicama tortillas and add the lettuce and roll them up.3. Mix all the ingredients for the sauce.4. Dip your tacos and enjoy.

EASY RECIPES

SHRIMP TACOS

INGREDIENTS:- 2 Cups shrimp, poached in white wine, chopped- 1 Cup tomatoes, diced- 1/4 bunch cilantro, chopped- 1 Tsp. Serrano pepper, minced- 1 Tsp. salt- Jicama tortillas- 1/4 Cup Chipotle aioli or Chipotle sauce- 1 Avocado, diced- * Cilantro for garnish

PREPARATION1. Mix all the taco ingredients (up to salt) in one bowl. Set aside. 2. Place filling into jicama tortillas and roll it up.3. Top with a dollop of chipotle aioli, avocado slice, cilantro leaves and serve.

EASY RECIPES

SALMON TACOS

INGREDIENTS:- 90 gr. cream cheese- Jicama tortillas- Smoked salmon slices

For the sauce:- 2 Tbsp lime juice- 1 Tbsp. orange juice- 1/2 Cup olive oil- 1/4 Cup soy sauce- Salt & pepper

PREPARATION1. Place slice of salmon on top of a jicama tortilla.2. Spread cream cheese on the salmon and roll up the taco.3. Mix all the ingredients for the sauce.4. Dip your tacos and enjoy.

EASY RECIPES

MANGO TACOS

INGREDIENTS:- 1 mango, diced- 1 Avocado, diced- 2 Tbsp. lime juice- 1 bunch, Cilantro- 1 jalapeno, chopped- 1/2 Tsp. Cumin- Jicama Tortillas

PREPARATION1. Mix the mango, avocado, jalapeno, cumin and lime juice in a bowl. Set aside adn let it sit in fridge for an hour. 2. Place mix in the jicama tortillas and roll up or fold.3. Top with cilantro leaves and serve.

EASY RECIPES

JICAMA, AVOCADO & GRAPEFRUIT SALAD

INGREDIENTS:- 1 Jicama, chopped- 1 Avocado, diced- 2 grapefruits, peeled in wedges- 2 Tbsp. Vinegar- 1 Clove of garlic, thinly chopped- 4 Tbsp. olive oil- Salt & pepper

PREPARATION:1. For the dressing mix the vinegar, olive oil, garlic, salt and pepper.2. Mix the jicama and avocado with the grapefruit wedges in a bowl.3. Mix salad with dressing and enjoy.

ALTERNATE OPTIONAdd the original salad mix into a lettuce mix.

EASY RECIPES

JICAMA, ORANGE & CUCUMBER SALAD

EASY RECIPES

INGREDIENTS:- 1 Jicama, chopped or diced- 1 lime- 1/4 Cup. orange juice- 1 small cucumber, peeled, seeded and coarsely diced- 5 mandarin oranges. peeled, sectioned and seed removed- 3 small dried chillies, finely chopped- 3 Tbsp. Cilantro, chopped- 3 Tbsp. Salt

PREPARATION1. Mix the jicama, cucumber and orange wedges in a bowl.2. Add lime juice, orange juice, chillies, cilantro and salt.3. Mix well and enjoy.

GREEN JICAMAAGUACHILE

GOURMET RECIPES

INGREDIENTS:

- 800 gr green tomato- 800 gr “Güero” pepper (or yellow perivuan pepper)- 200 gr cucumber- 150 gr red onion- 150 ml olive oil- 150 ml lime juice- 1 pinch of sea salt

Makes: 10 servings

PREPARATION:

1. Grill lightly the güero pepper, the tomatoes and liquefy with the onion, the cucumber, salt and a bit of olive oil.2. Add the lemon juice to the previous mixture to get the “aguachile”.3. Cut the avocado and cucumber into cubes.4. Laminate the radish and cut into quarters.5. Slice the pickle into thin slices.6. Put the aguachile on a plate followed by the jicama to the center, surrounded by the avocado, the radish laminate, the cucumber, the gherkin slices and the purple onion.7. Decorate with a little cilantro.

FOR MONTAGE & PLATING:

- 1 kg of jicama tortillas/chips- 150 gr cucumber- 100 gr gherkin/pickles- 100 gr red onion- 500 gr avocado- 100 gr radish- 50 gr coriander

By Chef Paola Garduño

RED JICAMAAGUACHILE

GOURMET RECIPES

INGREDIENTS:

- 800 gr tomato- 800 gr “Chiltepin” pepper (or red mexican spicy pepper)- 250 gr cucumber- 150 gr red onion- 150 ml olive oil- 150 ml lime juice- 1 pinch of sea salt

Makes: 10 servings

PREPARATION:

1.Liquefy peppers and tomatoes with the onion, the cucumber, salt and a bit of olive oil.2. Add the lemon juice to the previous mixture to get the “aguachile”.3. Cut the avocado and cucumber into cubes.4. Laminate the radish and cut into quarters.5. Slice the pickle into thin slices.6. Put the aguachile on a plate followed by the jicama to the center, surrounded by the avocado, the radish laminate, the cucumber, the gherkin slices and the purple onion.7. Decorate with a little cilantro.


- 1 kg of jicama tortillas/chips- 150 gr cucumber- 100 gr gherkin/pickles- 100 gr red onion- 500 gr avocado- 100 gr radish- 50 gr coriander


BEET, QUINOA & WHOLE WEAT

GOURMET RECIPES

INGREDIENTS:

- 500 gr jicama tortillas (lightly roasted)- 500 gr beet- 250 gr wheat grains- 150 gr black quinoa- 50 gr coriander- 250 ml raspberry vinegar- 10 gr sea salt

Makes: 10 servings

PREPARATION:

1.Bake the beet on a bed of sea salt at 90°C for 3 hours; after having cooked it, clean it.2. Cut the beet into cubes and dress it in raspberry vinegar.3. Cook wheat and quinoa in water.4. Assemble the beet cubes on the jicama trotillas accompanied by wheat and quinoa.5. Garnish with cilantro.


CHERRY TOMATO, SPINACH & YOGHURT

GOURMET RECIPES


INGREDIENTS:

Dressing:- 300 gr tahini- 600 gr greek yoghurt- 50 gr cumin- 50 gr lime- 50 ml water- 10 gr sea saltVinaigrette:- 20 gr garlic- 500 ml lime juice- 500 ml olive oil

Makes: 10 servings

PREPARATION:

- Dressing:1. Blanch the tahini with a little lemon and water, until you achieve the desired color.2. Blend with previously roasted cumin and yogurt in a frying pan.- Vinaigrette:1. Infuse the garlic in a pan with a third of the olive oil at a medium temperature not letting the oil burn. Then remove from heat and let cool for 15 minutes.2. Strain the garlic and add the remaining oil, emulsify with lemon season it.- Montage & Plating:1. Assemble the cherry tomato, radiccio and spinach seasoned with the vinaigrette inside the jicama tortilla and add a little of the yogurt dressing on top.2. Decorate with a bit of sprouts.


- 300 gr jicama tortillas- 100 gr baby spinach- 250 gr red cherry tomatoes- 250 gr yellow cherry tomatoes- 100 gr radiccio leafs- 100 gr sunflower seeds- 100 gr linseed

SEASONED JAMAICAFLOWERS

GOURMET RECIPES

INGREDIENTS:

- 2.5 cups jamaica flowers- 3 cups boiling water- 1 onion- 3 garlic cloves, finely diced- 3 tomatoes- 2 laurel leaves- 1 tsp thyme- 3 marinated chipotle peppers

- 1 tbsp. salt- 1 tsp pepper- 1/4 cup chicken broth- 1/4 cup heavy cream- 1/4 lettuce- 3 sliced radishes- 10 jicama tortillas

Makes: 10 servings

PREPARATION:

1. Hydrate the jamaica flower in boiling water for 30 minutes.2. Remove flowers from water, dry them and set aside; (you can refrigerate the jamaica concentrate to make water).2. Cut half of the onion into slices, roast the rest of the onion, the tomatoes and two garlic cloves.3. Blend the roasted vegetables with the chicken broth, salt, pepper and chipo-tle peppers.4. Liquefy the mixture to create the sauce and set aside.5. Sauté the remaining onion sliced together with the garlic, cook for 5 minutes over medium heat and add the jamaica flowers. 5. Mix constantly for 10 minutes. Season with salt, pepper, thyme and bay leaves.6. Add the sauce, cook for 10 more minutes. Serve on the jicama tortillas as tacos.


SALMON TRIANGLES

GOURMET RECIPES

INGREDIENTS:

- 200 gr avocado- 10 ml lime juice- 800 gr smoked salmon- 50 gr red onion- 50 gr asparagus- 20 gr dill- 30 ml olive oil

- 30 gr capers- 30 jicama tortillas- 1 pinch of salt- 1 pinch of pepper

Makes: 10 servings

PREPARATION:

1. Whip a guacamole with the avocado and lemon juice and season with salt and pepper.2. Add a little guacamole on a jicama tortilla and spread with a spoon over the whole tortilla.3. Place a bit of smoked salmon on top of the guacamole, trying to cover the entire surface.4. Place a bit of sliced purple onion and cover with another jícama tortilla.5. Repeat the procedure with one more time and cut in four equal triangles.6. Arrange on a plate and decorate with chopped purple onion, dill, capers and olive oil.By Chef Paola Garduño

VEGGIE CONES

GOURMET RECIPES

INGREDIENTS:

- 20 jicama tortillas- 300 gr cucumber (julienne cut)- 300 gr carrot- 200 gr radish- 200 gr cauliflower florets- 500 ml filtered water- 100 ml white vinegar

- 50 gr sugar- 10 gr sea salt- 200 gr zucchini- 30 gr coriander- 50 gr basil- 100 ml mayonnaise- 30 gr marinated chipotle pepper

Makes: 10 servings

PREPARATION:

1. Mix mayonnaise and chipotle to get the chipotle mayonnaise; set aside.2. Mix water with vinegar, sugar and sea salt.3. Once mixed add the cauliflower and leave marinating for 1 hour.4. Cut the carrot and cucumber as a julienne cut.5. Cut half of the zucchini into cubes and the other half in julienne. 6. Cut leafs from the coriander and the basil, set aside in water with ice.7. Take a jicama tortilla and form a cone.8. Place the zucchini cubes first, followed by the julienne and add a little chipot-le mayonnaise.9. Garnish with the leaves of basil and coriander. By Chef Paola Garduño

SPICY HUMMUS& ZATAAR CHIPS

GOURMET RECIPES

INGREDIENTS:

- 220 gr tahini- 185 gr cuaresmeño pepper- 900 gr chickpeas- 80 ml lime juice- 40 gr garlic- 30 gr cumin- 130 ml olive oil

- 40 roasted jicama chips- 50 gr zaatar- 20 gr sprouts- 30 gr viola flowers

Makes: 10 servings

PREPARATION:

1. Soak the chickpeas in water for 8 hrs.2. Once ready, cook until they are soft.3. Devein the cuaresmeño peppers and roast until they turn black.4. Blend the chickpea with the tahini in the processor until you get a paste, add the cuaresmeño peppers, olive oil, cumin and lemon; If the mixture is too thick then add a little water to make it lighter.5. Add a bit of olive oil so it does not stick. 6. Place on the plate of your choice and decorate with amore olive oil, buds and viola flowers.7. Place jicama chips around the hummus and sprinkle with zaatar.By Chef Paola Garduño

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