In a heavy saucepan, combine the water and hibiscus blossoms over high heat and bring to a boil. Reduce the heat to a simmer and cook for 1 minute.

New York chef, restaurateur and cookbook author Roberto Santibanez includes recipes for Mexican agua de Jamaica, and a hibiscus margarita in his latest cookbook "Tacos, Tortas and Tamales ...

This dish symbolizes the pinnacle of Mexican culinary ingenuity with its straightforward yet profound appeal. The charm of esquites isn’t just in its delightful taste but also in its versatility and ...

Hibiscus flowers are the pretty little dried purple flowers that contribute the striking color in the popular Mexican beverage agua de Jamaica (aka hibiscus tea). When steeped in water, hibiscus ...

You can find dried Hibiscus flowers at tea shops or at Mexican food stores. Hibiscus Margarita Ingredients ... 1/2 ounce of Cointreau or triple sec 1 ounce of hibiscus syrup (see recipe below) ...

Hibiscus is a flavor that you could say is quintessentially Mexican, writes New York City pastry chef Fany Gerson in her 2011 cookbook, “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved ...