Jugo verde, or green juice, was one of my first culinary fixations when I moved to Mexico. The explosion of flavor was unlike anything I had ever tasted, even though I was familiar with all the ingredients, excluding the cactus. This recipe (with a twist) will let you create that little piece of magic in your own kitchen.
Considering the heat wave Mexico is experiencing , this is the most refreshing concoction you could put in your blender. This green goodness is a staple in many Mexican households and street food stalls — and for good reason. This nutrient-rich blend provides vitamins A, C, and K, enhancing immune function, skin health, and bone strength.
Pineapple and ginger aid digestion and reduce inflammation. Orange and lime juices boost immune defense and improve skin health. Cactus and celery offer fiber for digestive health and blood sugar regulation.
This smoothie is a dynamo of nutrients promoting digestion, reducing inflammation, and enhancing overall well-being, making it an excellent addition to a balanced diet. It’s hard to pinpoint the exact date regarding the origin of jugo verde, but it can be traced back to traditional Mexican herbal and natural remedies, where various plant-based ingredients were used for their medicinal properties. Mexican jugo verde typically incorporates local produce and herbs, blending them into a vibrant, green mixture that is both tasty and beneficial.
Over time, jugo verde has evolved with various regional recipes adding their .
