As a Black and Mexican American woman, Mexican cuisine was a large part of what I ate, growing up. My maternal grandparents are from Chihuahua and Jalisco, two states in Mexico with largely different cuisines.
When they immigrated to Los Angeles, a taste of home could be found in the aguas frescas served at taco stands and restaurants throughout the city.
As a kid my favorite flavor was agua de Jamaica, a tea made with hibiscus leaves and served cold. This 3-ingredient drink can be bought or made at home with this simple recipe.
Aguas frescas can be made with a variety of different ingredients. Some popular versions of the Mexican drink include horchata, a rice-based cinnamon drink, and limon pepino, a lime and cucumber blend.