DrinksEasy

Tamarind Water with Chilli

Name: Tamarind Water with Chilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1500 ml Water; 100 g Sugar; 60 ml Chamoy líquido; 2 tbsp Chilli powder (Tajín seasoning); 1 cup Hielo; 3 Limes; 200 g Pulpa de Tamarind

5.0(1 rating)

25 min (15 prep + 10 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Refreshing tamarind drink with chamoy and chilli powder, a Mexican 'agua loca'.

About this recipe

Agua de tamarindo con chile is a refreshing Mexican drink combining the tartness of tamarind with chamoy and chilli powder. It is the most popular version of the 'aguas locas' (crazy waters) found across Mexico.

History & Origin

Tamarind water with chilli is the spicy evolution of one of Mexico's most beloved aguas frescas. Tamarind arrived in Mexico from Africa via the Spanish during the colonial period and was quickly adopted into Mexican cookery, especially in warm regions where it grows wild. The chilli-and-chamoy version stems from Mexico's tradition of combining sweet, sour and spicy into a single taste experience. Chamoy, that sweet-sour-spicy sauce made from pickled fruit with chilli, has its roots in Chinese preserves that reached Mexico aboard the Manila Galleon. The combination of tamarind with chamoy became popular on Mexico's streets during the 1980s and 1990s, when street vendors began creating 'aguas locas' and fruit micheladas. Today this drink is found at street stalls, restaurants and fairs across the country. The glass rim coated with chamoy and Tajin chilli has become an iconic presentation of Mexican street culture.

Estimated cost

£6.73

Total cost

£1.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

120

Calories

0.5g

Protein

30g

Carbohydrates

0.2g

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the pulpa of tamarind in 500 ml of water for 10 minutes until softened. Leave to cool.
2
Deshaz the pulpa with your hands or a spoon, separando the seeds and fibras. Strain for obtener the concentrado.
💡 Use the hands es more fácil: aprieta and deshaz the pulpa in the water.
3
En a jarra, mixture the concentrado of tamarind with the rest of the water, the sugar and the juice of 2 limes. Stir until disolver.
💡 Ajusta the sugar a tu gusto. Debe be ácido pero equilibrado.
4
Sugar-coat it the borde of the vasos: spread chamoy in the borde and pásalo for chilli Tajín.
5
Serve the agua de tamarindo with ice, add a drizzle of chamoy and sprinkle chilli powder on top.
💡 You can add pieces of mango or cucumber for the 'tamarind mangonada' version.

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A Guide to Mexican Drinks: From Horchata to Mezcal in the UK

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.