One of the customs with the deepest roots throughout the country.
  • A non-alcoholic sweet beverage traditionally served with Mexican cuisine.
  • The most famous examples are horchata (a white cinnamon-laced rice drink), tamarindo (tamarind beverage), jamaica (hibiscus flower refreshment), and lime-flavored water, but there are as many types as there are ingredients.



Undeniably Mexican food differs considerably from north to south and from peninsula to peninsula. Nevertheless, there is a constant that accompanies any meal: refreshing aguas frescas. Their simplicity is part of their appeal. All that is needed is water, ice, fruit or some other ingredient, a bit of sugar and some imagination: the combinations are endless.

Why are they so famous in this country? Mexico is a land of abundance, home to all sorts of fruits, some endemic and others that arrived after the Spanish conquest. In addition, it is a land where the sun’s warmth is king. Some regions in the south are hot year round; in the north, for example, thermometers mark extremely high temperatures in the summer. Therefore, at all fairs, fiestas, outdoor markets, and taco stands we can see vitroleros (lidded glass barrel-shaped jars) full of colorful aguas frescas, with delicious combinations that vary depending on the region, and of course the fruit in season.

Relevant Facts: 
  • Aguas frescas are a healthy option, because they are made with 100 percent natural ingredients.
  • To make them even healthier, they can be sweetened with honey or agave syrup.
  • Mint, alfalfa, and spearmint; chía, oatmeal, and barley; and vegetables such as cucumber or celery can be mixed in.
  • In Jalisco and Nayarit the most famous agua fresca is made from pitahaya or dragon fruit.