One of the recipes I became obsessed with while living in El Paso, Texas, was Agua de Jamaica, or hibiscus iced tea. The tea was served at most (if not all) taquerias throughout the city. Its ability to cool even the spiciest of salsas and chilies made it a staple. My version of the beverage adds a hit of acidity from freshly-squeezed lime juice, sweetness from a simple syrup made with raw sugar, and cinnamon for a bit of warmth.