Tap water

Tap water is potable water supplied directly from the public distribution network, commonly used in the kitchen for cooking, boiling, washing ingredients, and preparing beverages. It is characterized by being easy to obtain and having undergone treatments that guarantee its safety for human consumption.

The origin of tap water varies by city and country, as it comes from natural sources such as rivers, lakes, or underground aquifers, and is then treated in purification plants to remove impurities and contaminants. In most Latin American countries, tap water is suitable for culinary use, although in some regions it may be recommended to boil or filter it first to improve its quality.

Regarding its properties, tap water does not provide significant nutrients, but it is essential for hydration and for various culinary processes such as boiling, steaming, or preparing broths. Its quality can influence the final flavor of recipes, so it is advisable to use fresh, clean water.

In different Latin American countries, tap water may be referred to by various names, although there are not many specific synonyms in the culinary context. Some related terms include "potable water", "running water", or simply "faucet water".