"Some of the best might be under an overpass in Iztapalapa, Mexico City, or off a quaint plaza in Oaxaca City or Puebla. Everyday people walk up and chat with a vendor while asking for a liter of orange juice, squeezed to order. Or a vampiro, a biting 1:1:1 concoction of orange, beet and carrot. Or my favorite, a jugo verde, a blended drink that is frothy, grassy and green-apple green."
"The Mexican green juice is considered a folk supplement by people confronting a serious ailment or medical treatment, or for those simply seeking a potent dose of greens and fruits in gulpable form. The blended jugo is composed of a few core green ingredients mixed with an infinite list of possible variations. The core usually is parsley, celery, cucumber and fresh orange juice or squeezed limes."
"Every morning for the last 10 or 12 years, I've woken up and had a green juice with nopal before breakfast. It is a ritual for me. I travel with jars of my jugo in a cooler backpack on short weekend trips. I'll serve it to any house guest along with their coffee, insisting you try my distinct take, which amps up the intensity level with ginger and mint. The drink gives me big swigs of vitamins, minerals, fibers and antioxidants."
Fruit puestos and fruiterÃas brim with fruits and leafy greens and often exude aromas of ripe oranges and guavas. Jugo verde is a blended Mexican green juice typically based on parsley, celery, cucumber and fresh orange juice or lime. Variations commonly include green apple, pineapple, mint, spinach, guava and nopal, which adds an earthy note. The drink serves as a folk supplement for people facing illness or seeking concentrated greens. A daily ritual for some is drinking jugo verde with nopal before breakfast, carrying jars on trips, and sharing intensified versions with guests for vitamins, minerals, fiber and antioxidants.
Read at Los Angeles Times
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