Barley Water

History & Origin

Barley water is one of Mexico's oldest and most nutritious aguas frescas, with a history that interweaves the pre-Hispanic traditions of grain drinks with the arrival of barley brought by Spanish colonisers in the 16th century. Before the conquest, Mesoamerican peoples already prepared refreshing grain-based drinks such as cold atole, pozol and chia water. When the Spanish introduced barley, a cereal fundamental to the European diet, Mexicans quickly adopted it and incorporated it into their repertoire of aguas frescas, applying the same techniques they already knew: cook the grain, blend it, sweeten and chill. The result was a drink that combines the best of both worlds: the Mexican agua fresca technique with a European ingredient. Barley water took root especially in central Mexico, particularly in Puebla, Tlaxcala and Oaxaca, where it is still found in practically every market and fonda. In Puebla, barley water is as traditional as cemitas or mole, and every family has its own recipe passed down through generations. The touch of Mexican cinnamon and fresh lime juice are indispensable, giving a perfect balance of sweet, sour and aromatic.