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?
In Bad Kreuznach in RLP? I know that city, it’s pretty empty most of the time. Just to be clear, Döner is a specific category of food, and you will likely find a lot of Dönerläden in Germany.