Name: Oaxacan Squash Tea (Agua de Chilacayota)
Yield: Serves 6 (3 quarts)
Cuisine: Mexican
Ingredients: 1 (3-pound) chilacayota squash, split in half, seeds removed, and cut into medium-size cubes; 2 quarts water; 2 (6-ounce) cones piloncillo; 2 (4-inch) sticks canela (Mexican cinnamon); 1 pineapple, peeled and diced; Grated zest of 1 lime; Pineapple-Lime Sorbet

Preparation info

Serves
6
( 3 quarts )

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This unusual but surprisingly delicious agua fresca is typically found in Oaxaca. I urge you to try it. It is made with chilacayota squash, which is similar to our spaghetti squash. But you can use any winter squash, including a pumpkin. Traditionally locals add a scoop of cooling sorbet, such as lime, before serving it. Our Pineapple-Lime Sorbet is even tastier.