Tamarind, lime, sugar & cold water — tangy, earthy and utterly Mexican
Tamarind is one of the great travellers of the culinary world — it crossed from its native East Africa to India (where it became a staple), then to Mexico via the spice trade, where it found a permanent home. Mexican tamarindo agua is earthier and less sweet than its Indian counterpart, often eaten as a paste on the rim with tajín.
Piloncillo (unrefined Mexican cane sugar) gives a deeper flavour than white sugar. For Agua de Tamarindo Picante — the street version — add a pinch of chili powder and salt. The spiciness of tajín on the rim transforms the drink completely.