I generally don’t order alcoholic beverages in restaurants with the exception of Mexican restaurants. At home, on fajita night, my dad always makes margaritas. There is just something nice about being buzzed and eating guac, chips, and softshell tacos.
Is this conditioning? Because my family often does this— or is this a more general phenomenon because Mexican food; by some quality yet unknown, be it texture, flavor, or smell, is uniquely well suited to being paired with alcohol?
10/10 analysis would eat again— will have the try this lip hop beer you speak of
Low hop. In my book that’s most American beers, certainly that one Mexican brand that’s exported a lot. With corn and rice iirc. SOL?
Do you just mean lagers?