Sunday Rewards - Limonada & Comida

Mexican agua frescas, or fresh waters, are common throughout that country, usually held in big glass jars lining the counter of a comedor or fonda. They can be made with every kind of fruit imaginable from cantaloupe and watermelon to pineapple, hibiscus flowers and even nopales (cactus paddles). The classic agua fresca is limonada, and if it's not too sweet, it's my go-to agua fresca of choice. I made up a batch for a refreshing reward for a day's gardening.

Using a little over a cup of freshly squeezed lime juice, I added sugar in increments to get the right level of sweetness (between 1/3 and 1/2 cup). Poured into a pitcher of choice, I topped it up with ice and sparkling water. Stir and serve. 

Agua frescas are always included in set price lunch menus in Mexico, usually called comida corrida, and today's comida became a quick fix of mushrooms sauteed with onions, tomatoes and a hit of chintextle, that fiery, smokey chile paste from Oaxaca - so good snuggled inside a hot corn tortilla. Seasonal asparagus was also essential, as was my new favourite salsa made with raw ingredients: tomatillos, cilantro, jalapeno and avocado. It's dead easy to make and has proven to be a winner as a dip for spears of jicama, tostadas, chips and most recently, roasted baby potatoes. 

A real keeper, baby.