Chicama Colada Food

CHICAMA COLADA

Chicama Colada image

Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez - a pioneer of this style of cooking - oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain - or from cocktails like the restaurant's namesake Chicama Colada.

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 cups ice cubes
1 cup frozen guava-passion-orange concentrate, thawed
3/4 cup sweetened cream of coconut (such as Coco López)*
3/4 cup white rum
1/4 cup dark rum

Steps:

Combine all ingredients in blender. Blend until smooth and serve.
*Coco López is available in the liquor section of most supermarkets.

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May Reduce the Risk of Cancer. Jicama contains the antioxidant vitamins C and E, selenium and beta-carotene. Antioxidants neutralize the free radicals that can lead to cell damage and cancer (3).
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Extremely Versatile. Jicama can be eaten raw or cooked and used in a wide variety of dishes. After removing the tough, brownish peel, the white flesh can be cut into slices or cubes.

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