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Ojo de Agua’s Sweet Potato & Papantla Vanilla Salad

Ojo de Agua’s Sweet Potato & Papantla Vanilla Salad

Ojo de Agua’s Sweet Potato & Papantla Vanilla Salad

Brickell recently welcomed Ojo de Agua Miami, which offers a fresh take on Mexican cuisine, to its already-buzzing restaurant scene. Founded in 2007 by brothers Jorge and Juan Carlos Estrada, the eatery is already a sensation throughout Mexico, with more than 40 locations. “This sweet potato and vanilla salad recipe blends spicy flavors like salsa macha and creamy cottage cheese or jocoque to create a healthy yet satisfying platter and a timeless starter for the holiday season in Mexico,” says Jorge. “If you’d like to add protein, we recommend pairing it with a baked salmon fillet.”

RECIPE
Serves 1

Ingredients:
1 sweet potato
100 grams vanilla
200 grams cottage cheese or jocoque
20 grams matcha spread with peanuts
50 grams sweet potato chips
Cilantro/chives to preference 

Method:
Bake sweet potato, adding the vanilla to blend the two favors to your liking. Once baked, cut the potato into 1-cm cubes and set aside. To plate, spread the matcha peanut spread on the bottom and place the potato cubes on top. Top the potatoes with cilantro, cottage cheese or jocoque, chives. Sprinkle sweet potato chips on top to give it an extra crunch. 

851 S. Miami Ave., Miami; ojodeaguamiami.com

 

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