The Back Bay train station never stops moving. People are constantly coming and going on the orange line and commuter rail. Tucked inside a tiny corner of the station is another place that never stops moving. Jugos, translated to “juice” in spanish, is a top-notch juice bar that was doing juice way before it became trendy.
Everything at Jugos is made fresh daily, and the juice is no exception. They have more than a dozen varieties to choose from, satisfying every customer’s individual cravings. One of my all time favorites is #5, comprised of apples, beets, carrots, cucumbers, ginger and parsley. It’s fresh and vibrant, and the ginger and parsley linger on your tastebuds and tickle your nose. Their case of pre-made juices definitely comes in handy when you want to stock up for the week.
Acai bowls are super trendy and all over your Instagram feed, but Jugos’ are a cut above the rest. My favorite is the Los Verdes. It starts with blended acai, kale, spinach, mango, banana and cashew milk. It’s rich and full of flavor. The mango and banana add sweetness to counteract the acidity of the acai and kale, while spinach adds one of the best sources of Vitamin A you can get from plants. It’s topped with granola, banana and goji berries. These goji berries often have a bad rap because food companies try to sell them in bags like any dried fruit you can find at the grocery store. That stuff is so processed and artificial so you don’t really get any of the flavor and texture that you would find in the Jugos’ goji berries. They are fresh, bright and could be miscontrued for your favorite candy. They are so deliciously chewy and packed with antioxidants.
Last but not least is the toast, or sànguches as they say at Jugos. It starts with multigrain toast that will make you never want to eat white bread again. Every millimeter is stuffed with seeds and grains that add a roasted nutty flavor. Like their acai bowl, the avocado toast puts all others to shame. It’s piled high with avocados shipped in from Mexico, so they’re always in season. The red pepper flakes sprinkled on top don’t make it spicy but rather open up your palate and add depth.