Traditional to parts of Mexico, this salad became a part of the repertoire of New Mexico families after supermarkets popped up in our cities, making the tropical ingredients easier to find. Mayonnaise is a contemporary addition, a twist on the crema, or creamy fresh cheese, used more commonly in Mexico. This version comes from Chimayó’s Jaramillo family, the owners of Rancho de Chimayó. The salad dressing can be prepared a day ahead. The jícama and oranges can be mixed together anytime earlier in the day you plan to serve the salad.


  • 1 medium lime
  • ¼ cup mayonnaise
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground dried New Mexican red chile
  • 1 clove garlic, minced
  • Salt


  • 4 large oranges, peeled and sectioned
  • 12 ounces jícama, peeled and cut into matchsticks
  • 2 tablespoons chopped fresh cilantro
  • 2 romaine hearts, cut into thin ribbons
  • Seeds of 1 pomegranate

Serves 8 or more

  1. Prepare dressing. Using a zester or paring knife, remove green portion of lime’s peel in very thin strips. Cut lime in half and squeeze juice from both pieces. Combine lime zest and juice and remaining dressing ingredients in a blender until smooth. Refrigerate until ready for use.
  2. Prepare salad. Cut the orange and jícama into bite-size chunks. Mix together in a bowl and refrigerate at least 30 minutes. Just before serving, toss with three-fourths of salad dressing and cilantro. Toss romaine with remaining dressing. Arrange a bed of romaine on a serving platter. Mound salad over romaine. Scatter with pomegranate seeds and serve.