The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
Agua frescas are made with a combination of fruits, water and sugar and sometimes they are made with pureed nuts or grains as in the case of the horchata agua fresca. Claudia Maia, Zengo New York’s beverage director makes the horchata with rice, almonds, condensed milk, evaporated milk and cinnamon. She said the agua frescas are made daily with fresh ingredients.The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
Zengo New York also offers tamarind agua frescas. Each is priced at $4.The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
“They are translated as ‘refreshments’ or ‘fresh waters.’” And in Mexico, “they are a very popular Mexican non-alcoholic drink,” she said.The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
Maia started off with the three flavors currently on the menu because they are typical Mexican flavors. She plans to feature more special and seasonal fruit flavors in the future.The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The flavors also show up with alcohol, such as hibiscus mojito, tamarind margarita and horchata blanco margarita. Zengo New York is the third location for the Latin-Asian restaurant, which is one of several concepts in Richard Sandoval’s Modern Mexican restaurant group.The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.
The hibiscus agua fresca at the recently opened Zengo in New York is made by boiling dry hibiscus in water with sugar, then blending it and straining. Once strained, more water is added to the mixture.