by Gilda Valdez Carbonaro, guest blogger for the Menuism Mexican Food Blog
Photos by Gilda Valdez Carbonaro
In the hot summertime, Mexicans reach for a fragrant, ripe fruit juice, freshly dissolved in a blender with ice water to quench the thirst and hydrate the body. Why consume outrageously sugary soft drinks by the gallons, when you can just as easily get hooked on the 'real thing': natural fruit with nutrients such as Vitamin C and E and antioxidants you can find in fruits such as mangos, cantaloupe, and papayas, to mention a few. In Mexico these natural, fresh fruit juices known as aguas frescas ("fresh waters") are found in open-air markets in gigantic transparent glass jugs, lined up and ready to be ladled into a glass.
Aguas frescas are drunk from the spring until the early fall and can be found in every region of Mexico as well as in the US wherever Mexican culture abounds. They are not exactly smoothies because water and a small amount of sugar is added to the fruit pulp, and they are not just made from fruit, but also from seeds such as tamarindo or chia (a kind of sage grown by the Aztecs). An agua fresca can be made from flowers as well, such as the one called jamaica, made from hibiscus flowers. One of my favorites is horchata, made from rice, originating in Spain, quite possibly via the moorish occupation.
Some great places to find agua frescas:
• Jugos Acapulco - Santa Ana and Costa Mesa, CA
• Paradise Aguas Frescas - Tucson, AZ
• Taqueria Jalisco - Clovis, NM
If you can't find aguas frescas near you, try making them yourself. To make any basic agua fresca, start out with a very ripe and sugary cantaloupe, or watermelon, mango, or pineapple, for example, and blend 1 part fruit and 2-3 parts water. Even with water added, the essence of the fruit in all its glory refreshes the palate. Strain or don't strain, and add sugar to taste. Squeeze limes for a slight citrus punch to the agua fresca and serve cold in icy-frosted glasses.
Lime Leaf Agua Fresca
Ingredients:
About 25 lime leaves without stems
3/4 cup sugar
10 leaves of mint for garnish in each glass
juice of two limes
5 cups water
Procedure:
Using a blender, blend the lime leaves in 2 of the cups of water and the sugar.
With a strainer, pour into a pitcher and add the other 3 cups of water.
Adjust for sugar, and squeeze the 2 limes.
Stir, add ice, and pour into glasses garnished with sprig of mint.
Here are a few other recipes:
Tepache
Jamaica and Chia
¡Salud!
Related Links from the Menuism Restaurant Blog:
• Indian Drinks: There's More Than Chai!
• The Problem With Wine by the Glass (and the Solution)
• All About Belgians: A Guide to Belgian Beer Styles
Aguas Frescas: The Mexican Thirst-Quenchers originally published on the Menuism Beverages Blog.
Gilda Valdez Carbonaro is one half of the Dos Gildas Latino Food and Culture blogging team. Their blog is dedicated to authentic Mexican cuisine, recipes, and stories surrounding the Latin culture. Dos Gildas, or "Two Gildas," refers to the first name they both share. In fact, Gilda Claudine (sometimes called Dini) is Gilda Carbonaro's namesake. Dos Gildas has been recognized by NBC Latino as a "Blog We Love" and we at Menuism agree!