• 1 chilacayote, about 8 pounds
  • 1 pineapple, about 4 pounds, rind and core removed and cut into chunks
  • 3 liters water
  • 1 pound of piloncillo or brown sugar
  • 3 sticks of cinnamon
  • 2-3 limes, zest removed in long strips


  1. Submerge the squash in clean water and wash thoroughly with dish soap, scrubbing away any dirt or debris.
  2. Rinse well, then begin breaking the squash into hand-sized chunks with a large knife (or machete!).
  3. Remove all seeds and stringy pulp, leaving the meat of the squash and rind intact. Place the squash chunks in a very large pot.
  4. Using a sharp knife, remove the top and bottom of the pineapple to create a stable top and bottom, then carefully remove the outer rind from the pineapple.
  5. Remove the "eyes" by cutting diagonally down the sides, creating a ridged pattern on the outside of the pineapple.
  6. Cut pineapple into rings, then remove the inner (inedible) core. Now cut into chunks and add to the pot with the squash.
  7. Cover the squash and pineapple with 3 liters of water, add cinnamon sticks and piloncillo, and turn heat on high.
  8. Bring to a boil, turn down to a medium simmer, and cover tightly with a lid.
  9. Cook for about 90 minutes, checking and stirring occasionally.
  10. Allow mixture to cool and remove the cinnamon sticks.
  11. Transfer 1-2 ladles of squash and pineapple into a large pitcher or serving container and roughly mash with a wooden wand, removing any large chunks of rind that separate from the flesh of the squash.
  12. Pour remaining liquid from pot into serving container without straining; final drink is meant to include texture from cooked squash and pineapple.
  13. Taste and add more water if drink is too sweet for your taste.
  14. Ladle agua into individual cups, top with strips of lime zest, and serve at room temperature.