On counters of neighborhood “taquerias” and Oaxacan restaurants, at Salvadoran farmers market stands and East Los Angeles backyard parties, even at swank Hollywood restaurants, you can see the huge glass “vitroleros,” beehive-shaped jars filled with “aguas frescas” in a spectrum of stunning colors. Each flavor is like a point of reference on a color wheel: the deep magenta of “jamaica” (a variety of hibiscus flower), the pale green of honeydew melon or cucumber-lime, the scarlet of just-made “sandia” (watermelon), rice-based “horchata’s” milky white.”*
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Posted on:
July 13th, 2008
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Tomás
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