Magazine

A Restaurant’s Take

Orange-jicama salad at Temazcal

In the Seaport neighborhood, a lively plate.

Sliced jicama and oranges are dressed and tossed with salt, lime, chipotle powder, and cilantro.

Photograph by Pat Greenhouse/Globe Staff

Sliced jicama and oranges are dressed and tossed with salt, lime, chipotle powder, and cilantro.

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At Temazcal Tequila Cantina in the Seaport neighborhood, sliced jicama and oranges are dressed and tossed with salt, lime, chipotle powder, and cilantro. The salad is available year-round, but is especially popular in spring and summer after temperatures rise.  — Anne V. Nelson

TEMAZCAL TEQUILA CANTINA250 Northern Avenue, Boston, 617-439-3502, temazcalcantina.com

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