Agua de Tamarindo
Tamarind pods soaked and sweetened into a tart agua fresca — simultaneously sour, sweet, and smoky, one of Mexico's most complex and beloved fresh drinks.
- 8 oztamarind agua fresca(chilled)
- ½ ozfresh lime juice(freshly squeezed optional)
- lime wheelgarnish
- 1Fill a highball glass with cubed ice.
- 2Pour in chilled tamarind agua fresca.
- 3Add lime juice if desired for extra tartness.
- 4Stir gently to combine.
- 5Garnish with a lime wheel.
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Agua de tamarindo draws from one of the world's great souring agents: the tamarind, a tropical legume native to Africa that spread through South Asia, the Middle East, and eventually the Americas, becoming so thoroughly integrated into each region's cuisine that it is now simultaneously a Mexican, Indian, Thai, and Arab ingredient. Agua de tamarindo is made by soaking dried tamarind pods, then straining and sweetening the intensely sour, fruity pulp to balance its tartness. The result has a complex flavor profile — simultaneously sour, sweet, and slightly smoky from the dried pod character — that distinguishes it from simpler citrus aguas. The drink is one of the most popular aguas frescas throughout Mexico and Central America, particularly popular at taqueries where its tartness balances the richness of grilled meats.
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