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“Mexico is a tropical country with fresh fruit juice stands everywhere. There’s an enormous diversity drawing from shamanic herbal traditions and local produce,” says founder Dario Wolos. “Our recipes are drawn from some of our favorite stands in Condesa DF [in Mexico City], Tulum, and Oaxaca.”
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And just in case you don’t have a minute to pop in for one (or jet to Mexico) this summer, you can whip up these three fresh, colorful juices at home on a 90-degree day and practice pronouncing “vamos a la playa” for another time. —Lisa Elaine Held
Verde
2 leaves kale
1 apple
2 stalks celery
1 large chunk pineapple
3 sprigs mint
1 lime, peeled
Purpura
1 beet
5 strawberries
1 one-inch piece ginger
1 orange, peeled
Naranja
2 large chunks papaya
1 carrot, peeled
1 large chunk pineapple
1 orange, peeled
Instructions are the same for all of three recipes: juice the ingredients, pour, and enjoy!
For more information, visit www.tacombi.com
(Photos: Tacombi)