Several of the dishes that have gained a following in American non-Hispanic properties like enchiladas and tacos are generally covered in excellent layers of cheese and sour cream.
Your very first licuado is like your initial kiss. Years later
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I was in the mercado in Mexico City’s Coyoacan neighborhood, wandering wide-eyed via an ambrosial abundance of fruits and vegetables, inhaling the mingling scents of ripening papaya and drying peppers and regretting that I didn’t have a kitchen in my hotel space.
Even in that sophisticated portion of town, ingesting liquid that didn’t come in a can or bottle and wasn’t boiled or rendered harmless by alcohol seemed like a grand adventure. But sitting there in the middle of all those mangoes and bananas and pineapples, the licuado bar was irresistible. I ordered a strawberry-flavored drink and felt like more than a tourist sitting on a tall stool
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Licuados – like aguas frescas and limonadas – have been liquid “street food” in Mexico and South America considering that the pre-Columbian era. They’ve been low on the U.S. radar until recently, but now those trend-setting Californians are so crazy for them that a Los Angeles restaurateur has dubbed licuados “the subsequent burrito.” And why not? They’re a healthful, inexpensive alternative to smoothies and Starbucks. Just $1.50 will get you 16 ounces at most refresquerias in Houston.
They’re also effortless to make at home.
