In Mexico,​ chia seeds are often stirred into fruity drinks. When combined with a liquid, the seeds turn gelatinous and add a nice texture to the beverage. Chia was a "superfood" prized by the Aztecs, who took advantage of its protein, fiber, and omega-3 fatty acids (including high amounts of alpha-linolenic acid).

When the seeds absorb enough liquid, the outer layer creates a gelatinous film around the seed. The seeds themselves have a grassy flavor if you crunch them open, but the jellylike coating keeps the seed intact, preventing the hydrated seeds from imparting any ​flavor to your beverage.

Making chia fresca is the quickest, easiest, and most delicious way to get some of these seeds into your diet.