Preheat oven to 400 degrees. Cut off the top of the head of garlic, drizzle with the olive oil and wrap in foil. Bake 45-50 minutes until cloves are very soft.
Allow garlic to cool. Squeeze the garlic from each clove into a food processor. Combine with mayo, lemon juice, salt & pepper. Pulse until smooth.
No Cook Romesco
Place all ingredients into a blender. Process on medium high until mixture is smooth but grainy.
Jicama Patatas Bravas
Peel jicama and cut into ½ inch cubes. Bring large pot of salted water to boil. Boil jicama cubes for 20-25 minutes until fork tender.
Drain jicama on a wire rack. Allow to dry for at least 15 minutes. Jicama can be stored at this point for 2-3 days.
Melt bacon fat or coconut oil in a cast iron skillet (or other heavy bottom pan) on med-high heat. Add jicama, frying on each side until golden brown and crispy, about 10-15 minutes total
Place jicama on a serving platter. Drizzle with garlic aioli and romesco sauce. Garnish with fresh parsley.