4 Serves
1 Hr


100 grams jamaica (dried hibiscus flowers)
1 cup water
600 grams sugar
Cheese sauce
1 tablespoon garlic
200 grams string cheese, cubed
1 cup whipping cream
Avocado sauce
1 lime, juice only
½ white onion
1 green or serrano chile
¼ cup white vinegar
½ cup fresh cilantro (coriander)
Coarse salt
1 Hass avocado, peeled and pitted
Chipotle sauce
6 dried chipotle chiles, deveined and soaked in water
4 cloves garlic
Vegetable oil
Ground pepper
1 large jicama, peeled and thinly sliced
1½ cups string cheese, in strings
2 teaspoons sesame seeds
Fresh basil
Wash the dried jamaica under running water. Place in a saucepan with water and boil until tender.
Strain and return to the saucepan. Add the sugar and cook over a low flame until it caramelizes.
Cheese sauce
Heat the garlic in a saucepan. Add cheese and cream and cook over a low flame, stirring constantly until the cheese melts and the sauce thickens.
Avocado sauce
Liquefy the lime juice with onion, chile, vinegar, cilantro, and a pinch of coarse salt.
Add the avocado and blend again. Empty the mixture into a plastic squeeze bottle.
Chipotle sauce
Blend the chiles with a spritz of water.
Sauté the garlic in oil.
Add the chile purée and bring to aboil. Add salt and pepper.
Stir in 1½ cups of water and bring to a boil. Remove from the flame and refrigerate.
Place the slices of jicama on a griddle and cover with string cheese.
Turn over so the cheese can melt.
Top the melted cheese with caramelized jamaica and roll up.
To serve
Make a spiral of avocado sauce on each plate.
Place the rolls on it, cover with chipotle sauce, and decorate with sesame seeds and basil.