Mexico and lime in the beer theories

"I've got ice in my list"

Sorry Vinny, it was late when I read your post.

We passed muster at Migracíon, and we so went to Mariscos La Güera Campestre on the way home. I ordered a michelada con chamoy y tamarindo, and I must admit, it was overly loaded with flavored syrup and hardly tasted of beer. It was quite unlike the first one I'd had some time ago at the same location, but prepared by a more experienced waiter.

It was not the best accompaniment to my lunch, a Paella del Mar. A crisp, light, dry beer of white wine would have been a better choice.

Mi esposa had a copa of agua de guayaba to accompany her delicious Brochetas de Camarones. Lunch cost all of about $250 pesos Mexicanos, around $20 USD.

I have never ever seen any Mexicanos put the lime in the beer. Strictly a USA/Canada thing.

In Mexico you use the lime to clean the neck of the bottle, the part your lips touch and that is all. It goes back to when the delivery trucks had to use dirt roads and the dust would settle on the beer bottles.

¿So you think there's no dust in Mexico any more?

There's plenty of dust in New Mexico. Maybe we took it all.

Since I'm working on an Air Force Base we get weather alerts on our puters. My favorite is when they do a thunderstorm warning followed by a wind warning, like there's ever a thunderstorm without wind around here.

and no end to the wind to blow it around.

I've been a great fan of both fresh lemon - and lime in my lager, for many years.
When I first saw a slice of lime in a bottle of Sol - I thought.... "Why has it taken so long to catch on?"
A squeeze of either makes the beer so refreshing.
A lot right with a bit of fresh orange in it for me - too.

Sol is The Worst Beer in the Mexican republic.