Cold Tomarind Drink

Agua Fresca de Tamarindo

Preparation info
  • About

    1 quart

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

I remember the tall tamarind trees that grew around Yelapa, a small fishing village about an hour south of Puerto Vallarta in Jalisco, This is another example of Asian influence—a tropical fruit brought to Latin America from India. The long brown pods contain a sticky, acid pulp that is one of the most wonderful tropical flavors. (You may have tasted it in southern Indian or Thai dishes.) Until recently tamarind was seldom available in the United States except as a leathery dried paste that