Cool Down with Aguas Frescas

Agua fresca (Spanish for fresh water) is a light, non-alcoholic drink served by street vendors, in bodegas and at eateries throughout Central America, Mexico and the Caribbean, as well as Mexican cafés and taquerias around the U.S. They are made by combining fresh fruits, grains, seeds, and even flowers, along with sugar and water.

According to Fany Gerson, who penned the book Paletas in 2011, the history of aguas frescas can be traced all the way back to the Aztecs. While on their journeys between their farms and the capital city of Tenochtitlan (now Mexico City) they would muddle fruit with water to fuel up and stay refreshed.

Thanks to modern-day globalization, you can find ready-made agua fresca options anytime at Latin import stores, both in bottled varieties and instant mixes. During the warmer spring and summer months, whipping up a few batches for your home barbecue is simple, and a great way to take advantage of the bounty of budget-friendly fresh ingredients from your local farmer’s market.

For a traditional take, check out Executive Chef Rodrigo Bueno’s trio of recipes served at Rancho Pescadero resort in Baja California, Mexico: Sweet watermelon, tart tamarind and rich, milky rice. You can cater to your calorie-counting company by offering cucumber and pineapple-mint coolers from Cooking Light Chill: Smoothies, Slushes, Shakes, Juices, Drinks & Ices by the Editors of Cooking Light Magazine.

Your creativity’s the limit when it comes to presenting your potion to party guests. For smaller get-togethers, try swiping some sugar crystals or spicy chili powder on the rims of your glassware and garnish each cup with a sprig of mint or skewered piece of fruit. When entertaining bigger crowds, large countertop vitroleros (glass barrels) can make for a striking tabletop display and simplify self-service so you can socialize instead of playing bartender. 

To get you started, here’s our collection of aguas frescas.