Té Mexicano
El té mexicano se mueve entre remedios herbales y aguas frías: hibisco, canela, manzanilla, menta, lima y la jarra que espera junto al almuerzo.
Té mexicano destacado
- Agua de jamaica - Drink desk - Mexico City - Hibiscus steeped tart, sweetened lightly, and poured red over ice.
- Jamaica lime pitcher - Drink desk - Oaxaca - Hibiscus tea with lime that keeps the sugar honest.
- Manzanilla tea - Drink desk - Puebla - Chamomile steeped plain for the quiet cup after dinner.
- Canela black tea - Drink desk - Guadalajara - Black tea with cinnamon, orange peel, and a little piloncillo.
- Mint lime iced tea - Drink desk - Merida - Cold black tea with mint and lime for heat that does not let up.
- Orange clove tea - Drink desk - Morelia - Citrus peel and clove in black tea, wintery without becoming punch.
- Hierbabuena tea - Drink desk - Veracruz - Fresh mint steeped bright, finished before it turns grassy.
- Iced cinnamon tea - Drink desk - Monterrey - Canela steeped, chilled, and poured with lemon over hard ice.
- Hibiscus ginger tea - Drink desk - Tijuana - Jamaica with ginger heat and enough sweetener to keep the edge round.
- Hot lime tea - Drink desk - Cholula - Black tea, lime, honey, and steam for a chilly morning.