Aguas frescas with Mexican fruit, an oasis of flavor
The tradition of preparing Aguas Frescas dates back to the Aztecs, who crushed fruits, ground flowers and added water to them to quench thirst.
The "aguas frescas" are one of the great riches of Mexican gastronomy, there is a great variety of these incomparable delights that seduce us when we appreciate their presence in the display cases, especially when we walk through the streets on a hot day.
The tradition of preparing aguas frescas dates back to the time of the Aztecs, who crushed fruits, ground flowers and added water to them to quench their thirst during their journeys.
Aguas frescas are those drinks prepared with fruits or seeds, ice, and sugar; the most typical ones are lemon with chia, horchata, Jamaica, and tamarind, one hundred percent Mexican flavors that turn them into an oasis in the middle of the heat of the spring and summer season.
Did you know that during the Porfiriato period, aguas frescas were called soft drinks?
Thanks to Mexican fruit producers, we can also enjoy fresh waters of orange, watermelon, melon, papaya, sapote, strawberry, pineapple, mango, jobo, guava, soursop, passion fruit, among others; and more exotic flavors such as chilacayota, mamey almond, xoconostle, beet, alfalfa, and barley.
Regarding the ingredients for the preparation of the traditional horchata, Jamaica, and tamarind waters, we have a total national production of rice of more than 265 thousand tons, oats of 72 thousand tons, Jamaica of 7 thousand 600 tons, and tamarind of more than 49 thousand 500 tons.
