Horchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months. Ingredients: 1 cup rice 2 quarts water, plus water for soaking 1 cup sugar pinch cinnamon, or to taste juice of ½ lime […]
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A favorite with kids, this drink is similar in preparation to the one made with cantaloupe. However, because of the consistency of the fruit, the proportions are different. It requires longer blending time than other aguas, in order to break up the seeds, which are then allowed to settle to the bottom before being transferred […]
Continue ReadingMy own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach. Ingredients 1/3 cup masa harina mix 4 cups cold water 2 tablets […]
Continue ReadingThis recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to unload their market purchases and start cooking. Ingredients: 2 cups chunked pineapple 1 cup peeled and chunked cucumber 1 cup diced celery 2 tablespoons lime juice ¾ cup […]
Continue ReadingThis is the quintessential summer drink, perfect before a Mexican-style parillada, or grilled meal. For a delicious change of pace try using Tajin Fruit Seasoning instead of salt to rim the glass. This mixture of powdered chile, salt and dehydrated lime is available online at https://www.mexgrocer.com. 4 ounces white tequila (blanco) 3 ounces tamarind concentrate 1 ounce simple […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
Continue ReadingDried hibiscus flowers, known in Mexico as jamaica (pronounced “ha-ma-ike-ah”, rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are now sold in bulk in […]
Continue ReadingThe bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this unique, refreshing beverage. It does not get strained, so the sweet pulp of the squash and pineapple remains in the drink. If chilacayote is unavailable, substitute yellow […]
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Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are removed before using the fruit. They have a thin skin which is easy to peel and, though not particularly attractive, hold […]
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Just about an hour from Guadalajara, in the state of Jalisco, there’s a little town (population 17,740) with a big reputation: Tequila. Meaning “the rock that cuts” in the Nahuatl language, Tequila is the home of the famous Agave Azul cactus. Under the shadow of an extinct 9,000 foot volcano, this is the only place […]
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