Chelada Style
I wondered how long it would take for micheladas to go mainstream. I wrote about them some time ago and I still wouldn’t say they’re wildly popular, especially not outside of Mexican restaurants.
I first saw Miller Chill a few weeks ago at a New Jersey Chevy’s. Of all the places I might’ve spotted the bottled beverage, a suburban Chevy’s makes the most sense. This beer cocktail is simply a chelada with salt and lime, no chile. I always thought the spice was the fun of a michelada.
I haven’t seen the Budweiser Chelada in person but I am aware of its creepy existence. Creepy because it contains Clamato. And I thought that addition was weird enough in chips.
What mildly unknown regional drink will get popularized in the U.S. next? Kvass? Chile beer sounds fine but the thought of rye bread beer makes me want to hurl. Cauim? I would like to see how Anheuser-Busch would handle the chewed manioc aspect. I’m sure it could be commercialized with synthetic enzymes. My vote is for lamanog and it looks like it’s actually being served at Cendrillon.
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