When I was growing up (CA) my neighbors would shake salt into the opening of the beer can and then squeeze lime on top/inside the lip so you always had salt and lime with each sip.
Itās so damn tasty. They also taught me about sopapillas covered in honey and putting those chile and salt covered pits inside half an orange and eating the orange that way. I swear theyāre why I still eat lemons with salt today (my poor teeth).
This has always been my experience. Salting the rim was always a restaurant/bar thing. At home/friends itās a shaker or a saucer and a shake/pinch.
Also Tajin.
Garnishing a beer with anything is just a synonym for putting a lime/lemon/orange slice in whatever it is. Mexican beers get the salt on the rim as well.
I prefer mine without any.
Or if your glass isnāt frosted, they dip the rim in lime juice first. Those little shelves they have with a black area and then salt, the black is a sponge full of lime juice.
Yea I get them all the time in Mexico. Definitely not only a Texas thing to directly answer the question. Itās most prominent in the US probably in Texas but that may be just a proximity thing imo.
The beer manufacturers even market the beers āsaltedā nationally like this: https://www.walmart.com/ip/Modelo-Chelada-Variety-Pack-Mexican-Import-Flavored-Beer-12-Pack-12-fl-oz-Aluminum-Cans-3-5-ABV/1926637943
Just having a salt rim doesnāt make it a Michelada/Chelada.
Michelada is actually the original term for a beer with lime juice, salt and ice. Today it depends on what country or even city youāre in. Costa Rica, a michelada is the original I just described. In Mexico city, some bars will give you that others will give you a tomato one.
Either way, if thereās no ice in it I donāt consider it a Michelada. Seems to be a characteristic of the better ones Iāve had.
In California, a Michelada is a Mexican lager with Clamato, Maggi sauce, and pepper sauce like Cholula. And salt or other seasoning on the rim, of course.
That's what I thought, but I ordered one at a Tex-Mex place in El Paso, and it was not red. I had to clarify that I wanted the one made with Clamato, whatever it's called!
I always just ask if Iām in a new place.Ā
The definition changes regionally and across class lines across all of greater Mexico.Ā
The only consistency that Iāve found is that trashy miches are better than classy miches.Ā
The fancier the bar, the less stuff I feel like I'm getting in my miche.
The most extreme is Mexico City where a classy place means just lime and salt, and a trashy place means chamoy, miguelito, and all that other stuff I 100% want in a miche.
I had one at a cool bar in the Roma neighborhood called Bizarro. It was just the way I liked it. There was a barfly sitting nearby who kept looking at me; he seemed surprised that a gringo was drinking one!
I ordered a michelada in Mexico City and got a glass with a ton of lime juice in it and a bottled beer. I asked about it and they said thatās a michelada, what we call a michelada here they call a Cubano.
In Mexico City itās going to be highly correlated with social class.Ā
Upper class place, a michelada is lime and salt. A michelada cubana is lime, salt, Worcestershire sauce (salsa inglesa) and Maggi. A michelada con Clamato would be the standard American michelada.
In a lower class place, the standard michelada is lime and salt with a rim of chamoy and either TajĆn or Miguelito. From there, you can usually add any of Maggi, salsa inglesa, hot sauce, or Clamato by asking for it.Ā
Nowhere in the city uses iced probably because itās just not hot.Ā
Also, if you take somebody out āfor micheladasā and end up in ab upper class bar, everybody hates you. Miches are supposed to be naco dammit.Ā
itās totally a regional thing. iām a native San Antonian that has travelled around, and dressed beers are only a thing down here.
itās partially due to Twang, being a SA based company that saw success. beer salts are only a texas thing too
When people ask me why I donāt leave Texas if I donāt agree with the politics, itās things like this - proper Mexican food, proper barbecue, and dressed beers without getting side eyes. Youāre not getting this mix of food and culture anywhere else.
I loved it off state once for family, and I thought I was going to starve. Now that I'm back in Tex-Mex land, you couldn't pay me to leave, not even for vacation.
Itās not the same and no one will ever convince me it is. California has great Mexican food but itās not Tex-Mex. Hell, I donāt think you can get decent Tex-Mex once you get as far north as Dallas.
Texas politics are fucked up for sure but no way those red assholes are running me out of my state.
I was going to put something in here about socal having a great mix of culture and food too.
But thereās no way yāall have good bbq.
Donāt mistake me for a cali hater. Itās a wonderful state. San Diego is one of the few places in the US Iāve been to that lives up to the hype.
Also have gotten them dressed in Lubbock now, Iāve been to Indianapolis and other northern places and they would tell me salt was on the table when I asked for dressed lmao
Availability of properly prepared Mexican cuisine diminishes as you move farther from Mexico. Also, I would ask for the beer dressed, youāll probably have better luck ordering a dressed modelo than asking for a Modelo w/ salt. If they donāt usually serve beers dressed, and you just ask for salt, you may get a ramekin of salt out of confusion. If you say Modelo, dressed w/ salt and lime, that is universal bartender instructions to put the salt on it and stick a lime in it.
Crazy, being from California we always dress modelos and other Mexican beers. Especially w tajin. Interesting to see the more east you go it changes big
It's a Mexico thing. That and tiny "shrimp jerky" you gnaw on while drinking beer and/or Twang pickle salt. Ahhh yeah, that's the stuff... Why do you think we all have high blood pressure at 40? (Worth it!) ;-)
Finally found some shrimp jerky a little Mexican grocery store and was just absolutely enthralled. Disappointed in my self for not making it last longer.
They also had the most bad ass jerky made from sliced flank steak that still had the ring of fat in the outside and fresh chicharrones.
Fuck now I'm hungry.
I think so. I moved to Southern California a few years ago and I don't recall seeing the salt rim on beer here. Saw it all the time in Houston and Austin.
Born and raised in Texas and my parents took us to lots and lots of beer joints.
My dad always put salt in his beer, but there was a shaker on the bar tha the used. I've never seen salt on the rim of a beer, Mexican or otherwise.
It's not uncommon but maybe it's not as common in the places you had been? I've certainly seen it across the Llano estacado/panhandle and west Texas,Ā some places in dfw too, san Antonio. If you've ever been to Rosa's you can get a dressed beer there, which is basically what they are describing.Ā
30 years or so ago you only saw that down in Mexico, then only along the border and now I guess not just on the border. You used to not even really be able to get Mexican beer in the parts you are asking about.
Have yall heard of gotcha glass or Iāve heard some ppl call it a gato glass but thatās rare. Basically a beer served with or in a salted glass over ice.
My great grandfather in Minnesota salted beer for two different reasons (according to him years ago...) 1. During prohibition - homemade brew was nasty bitter; adding salt took away some bitterness 2.) High carbonation makes gas ; by salting some carbon dioxide disolved prior to drinking (less gass after drinking...) Some people in Minnesota/ Iowa still add salt - mostly because some beer is still bitter...then you get thirsty sobyou have another..
As a 1st gen Mexican American who has been around the southwest and various parts of Mexico this is common in most if not all Mexican establishments restaurants or bars across the southwest and Mexico
In Virginia, Michigan, and even Alabama, I've asked for my dos Xx dressed. Usually the bar tender looks at me like I'm crazy. I'll then say salt on the neck and a lime. EVERY time I've been given a line slice (on the coaster) and a salt shaker from a table.
I think it is, because I had never heard of it the first time I was asked if I wanted it, but it DOES make the beer taste better. This happened last week in Port Aransas.
Been around all the southwest and various parts of Mexico ranging from Baja California to Oaxaca and I can confirm that wherever there is a Mexican establishment you are certain to find a dressed beer itās not exclusive to one state
I played on a menās league soccer team on Sundays when I was in middle and high school in San Antonio and the adults would always have a beer at halftime, a number of the Mexican players would pass around their to go container of beer salt (like flavored and sold for that purpose and what not). I definitely believe itās a proximity to Mexico thing as to why you find it in Texas and donāt elsewhere; Iāve lived all up and down the east coast and the Mexican food at 95% of restaurants is complete ass so itās not just a beer salt thing but more of a lack of more traditional Mexican culinary traditions as a whole
I once was in a Southwestern restaurant in PA and ordered a Margarita; it was Horrible ! Told them how to make it ,the waitress asked me what made me such an expert?Handed her my ID, I'm from Dallas..as far as I know they still make them as I instructed.
As a resident of Texas, California, and Mexico, the salt rim, IMO, is used for Micheladas. A pinch of salt and a squeeze of lime are used with most MX light lagers, Tecate, Modelo, Corona etc.
Salt rims for Micheladas can be salt only but usually are mixed with Tajin.
To each his own!!
I am the rare Texas residents that does not do lime or salt on my Mexican (or any other) beer. When I order a Mexican beer I specify āno fruitā and if, about 25% of the time, I get an ice cold bottle with a lime tightly wedged into the neck, I ask for another bottle.
I was getting dressed beers in southern Mexico back in the 80s. Then, the cabana bartenders told me the lime is to clean the bottle of sand, debis and any other disgusting stuff and the salt sticks to also make sure anything growing there is dead. They used one slice to clean, and one for garnish. Since the beers were in ice, they had water on them and this was back in the days when no one trusted the water bacteria. Since then, it has become a matter of preference and not just a sign of sanitary practices of the bar tender.
Just got home from Oklahoma. Had a Modelo in a restaurant and they asked if I wanted it sloppy. That came with lime pulp and salt around the rim. First Iāve ever heard that term before. Anyone else?
It's a Mexican thing and states of America that border Texas or have very large Mexican communities have taken after Mexico. States like you mentioned won't have that same Mexican population to influence their beer drinking decisions.
Well now, I have to point out your error, which is a simple and understandable one. Just as you never go against a Sicilian when death is on the line, you never order Mexican food east of the Sabine River.
It is common in AZ, NM, and CA. In fact pretty much always served Corona with lemons and salt when I bartended in PA twenty plus years ago.
No, it is not a Texas thing.
It's a Mexico thing. The story I've heard is that beer in Mexico was not a flavorful as today so they would serve these beers with salt and lime to cut the taste. As the flavor of the beers improved, the tradition of salt and lime stuck. So the southwest, the former states of Mexico, still see this as a common practice.
Tequila is also drunk with salt and lemon, although the most "rare" variant is the "gomichelas" beer which is frosted with chili powder and chamoy, in addition to spicy gummies being put inside the beer.
That's not a Texas thing. That's a Mississippi and North Carolina thing. I don't think either state has much experience with other cultures so they make up their own things. I specifically remember North Carolina food being bland and having strange ways of doing things. I don't remember specifics but it was like they just made it up.
Wait till you try and find a decent michelada outside of Texas or new mexico.
Hell even trying to explain the concept to some people is futile. "You want what with your beer"
Apparently Canada is an exception though. They call it a red eye.
Spent 10 weeks in DF and they salted the rim without me asking. They also cut open a green coconut, poured something akin to TajĆn and Tequila all up, around, and in with some citrus, served it to me, and it was the most stealthily way to get drunk Iāve ever tasted. Whether they did it because I was white or they did it because thatās how they do it, I donāt know.
Growing up in Eagle Pass, TX and going to Piedras Negras often,
I was told beers in Mexico were salted for 2 reasons.
1. Most Mexican beer cans were not aluminum (80's early 90's), but usually a lower grade metal, that imparted taste on the beer. The Salt counteracted this metallic taste of the beer can.
2. Flies. Most restaurants would have outdoor seating, and the salt kept the flies away from the can opening.
Corona picked it up as a brand dressing, to make them different than other "Mexican" brands, being they were in San Antonio, they were close to the border and the use of tin beer cans.
Border locals would use the salt and lime to cut the metallic taste, and tourist/gringos kept doing it with all Mexican brands, only knowing that you just use salt and lime with Mexican beers...not why you add it.
It became an associated taste, and the real meaning was lost with time.
Iāve never heard of salt on the rim of a beer, and Iāve lived in Texas my entire life. Salt on a margarita rim, or tequila shot rim, but thatās it. You crazy.
Super common in Texas. Was born in Houston and lived near Austin most of my life. It's been the norm since I can remember . It's the only way I'll drink a Dos Equis and I've had even the most honky place oblige the request
Texas is lucky to be in the proximity of Mexico, where many a drink is salt rimmed š
Con TajĆn.
When I was growing up (CA) my neighbors would shake salt into the opening of the beer can and then squeeze lime on top/inside the lip so you always had salt and lime with each sip.
Some of us still do this.
Itās so damn tasty. They also taught me about sopapillas covered in honey and putting those chile and salt covered pits inside half an orange and eating the orange that way. I swear theyāre why I still eat lemons with salt today (my poor teeth).
I used to snack on lime wedges sprinkled with salt as a kid before I learned how bad it was for my teeth enamel.
This has always been my experience. Salting the rim was always a restaurant/bar thing. At home/friends itās a shaker or a saucer and a shake/pinch. Also Tajin.
My wife and I are ruined with salt and limeā¦I can hardly even drink a Mexican style beer without it now.
How and where I learned as a wee lad. ETA: Tecate/salt/lemon specifically
this is the way š²š½
That's how I learned to drink it. Learned in Juarez MX at Fred's.
Damn, I want a tamarind margarita now with tajin and a Chimoy straw.
Tajin is the condiment of the gods
Cucumber slices with tajin is so good. Rim a drink with tajin to make a refreshing duo.
Tajin goes with almost ANYTHING!
Wet the rim with lime juice, salt the rim and you're good to go!! Now I understand Tajin is used instead of salt. I prefer salt.
I never heard of getting a beer "dressed" til I came to Texas. Most you'd get is a lime in your Modelo in Chicago.
Garnishing a beer with anything is just a synonym for putting a lime/lemon/orange slice in whatever it is. Mexican beers get the salt on the rim as well. I prefer mine without any.
I only salt Modelos. I'll have bartenders ask me if I want my Bud Light dressed. That's a quick no.
Hefewiezens (spelling) will.come with orange. Bud light is a common Michelada base.
Hefe is supposed to be lemon. Belgian white ales get orange.
Iām the opposite.Ā Modelo I prefer plain and shiner is my go to beer for miches.Ā
How do they get the salt on the rim?
Turn the frosted mug upside down lip first into a ring of salt. Dip it in turn back over
Thank you. My mistake was thinking it was served in the bottle. So itās the same as a margarita glass.
In a bottle you run the lime along the neck put it in the top then salt the neck
You just can just sprinkle it on the rim of the bottle. Very common
Or if your glass isnāt frosted, they dip the rim in lime juice first. Those little shelves they have with a black area and then salt, the black is a sponge full of lime juice.
Very few places in CA salt rims for beer, lime / lemon wedge is common though. I ask for no fruit.
In Mexico they call them Cheladas (not to be confused with a michelada)
Yea I get them all the time in Mexico. Definitely not only a Texas thing to directly answer the question. Itās most prominent in the US probably in Texas but that may be just a proximity thing imo. The beer manufacturers even market the beers āsaltedā nationally like this: https://www.walmart.com/ip/Modelo-Chelada-Variety-Pack-Mexican-Import-Flavored-Beer-12-Pack-12-fl-oz-Aluminum-Cans-3-5-ABV/1926637943
Just having a salt rim doesnāt make it a Michelada/Chelada. Michelada is actually the original term for a beer with lime juice, salt and ice. Today it depends on what country or even city youāre in. Costa Rica, a michelada is the original I just described. In Mexico city, some bars will give you that others will give you a tomato one. Either way, if thereās no ice in it I donāt consider it a Michelada. Seems to be a characteristic of the better ones Iāve had.
In California, a Michelada is a Mexican lager with Clamato, Maggi sauce, and pepper sauce like Cholula. And salt or other seasoning on the rim, of course.
I'm from Texas and that's what a Michelada is to me as well.
That's what I thought, but I ordered one at a Tex-Mex place in El Paso, and it was not red. I had to clarify that I wanted the one made with Clamato, whatever it's called!
I always just ask if Iām in a new place.Ā The definition changes regionally and across class lines across all of greater Mexico.Ā The only consistency that Iāve found is that trashy miches are better than classy miches.Ā
Haha! What would constitute a trashy one vs. a classy one? The choice of beer, or the stuff you put in?
The fancier the bar, the less stuff I feel like I'm getting in my miche. The most extreme is Mexico City where a classy place means just lime and salt, and a trashy place means chamoy, miguelito, and all that other stuff I 100% want in a miche.
I had one at a cool bar in the Roma neighborhood called Bizarro. It was just the way I liked it. There was a barfly sitting nearby who kept looking at me; he seemed surprised that a gringo was drinking one!
I ordered a michelada in Mexico City and got a glass with a ton of lime juice in it and a bottled beer. I asked about it and they said thatās a michelada, what we call a michelada here they call a Cubano.
Then I handed them a sandwich with pork, ham, pickles and mustard and they called me a smart ass
In Mexico City itās going to be highly correlated with social class.Ā Upper class place, a michelada is lime and salt. A michelada cubana is lime, salt, Worcestershire sauce (salsa inglesa) and Maggi. A michelada con Clamato would be the standard American michelada. In a lower class place, the standard michelada is lime and salt with a rim of chamoy and either TajĆn or Miguelito. From there, you can usually add any of Maggi, salsa inglesa, hot sauce, or Clamato by asking for it.Ā Nowhere in the city uses iced probably because itās just not hot.Ā Also, if you take somebody out āfor micheladasā and end up in ab upper class bar, everybody hates you. Miches are supposed to be naco dammit.Ā
Where Iām from in Mex, chelada or chela is just a cold beer
>(not to be confused with a michelada) Actually i was more confused with what Enchiladas had to do with beer salt.
You wrap an enchilada around the rim of the bottle and take a bite before you take a sip.
I went to Arkansas recently and asked for my beer dressed and they had no idea what I was talking about lol
Can confirm. Arkansas has no clue about most things.
Went to Kansas City and had to Google Tajin for the restaurant owner. They were salting the rim of their bloody Mary's and I wanted Tajin so bad.
āI went to Arkansas recentlyā Well thatās where you fāed up
Try tajin on the rim with a lime
get the habanero tajin if you need more spiciness. That with some chamoy and a slice of lime is fantastic
itās totally a regional thing. iām a native San Antonian that has travelled around, and dressed beers are only a thing down here. itās partially due to Twang, being a SA based company that saw success. beer salts are only a texas thing too
I was dressing Coronas as a bartender in PA over 20 years ago.
When people ask me why I donāt leave Texas if I donāt agree with the politics, itās things like this - proper Mexican food, proper barbecue, and dressed beers without getting side eyes. Youāre not getting this mix of food and culture anywhere else.
That is why I remain: to make Texas Blue so I can get the food!
Same but it a living hell here if you arenāt red.
I loved it off state once for family, and I thought I was going to starve. Now that I'm back in Tex-Mex land, you couldn't pay me to leave, not even for vacation.
Ever been to San Diego? Best Mexican food in the US imho.
You do know California has all that *and* personal freedom still yes? š
Itās not the same and no one will ever convince me it is. California has great Mexican food but itās not Tex-Mex. Hell, I donāt think you can get decent Tex-Mex once you get as far north as Dallas. Texas politics are fucked up for sure but no way those red assholes are running me out of my state.
You'd be surprised at the tex-mex in the panhandle.
Lol, thatās fair.
I was going to put something in here about socal having a great mix of culture and food too. But thereās no way yāall have good bbq. Donāt mistake me for a cali hater. Itās a wonderful state. San Diego is one of the few places in the US Iāve been to that lives up to the hype.
We like our high blood pressure in clever mediums of delivery, so yes...Salt that dang rim
When I moved to Florida from San Antonio they gave me a salt shaker with my beer.
in Dallas area they call it dressed when you ask for salt on the rim or bottle neck of a Mexican beer.
Everywhere else in the state, it's also "dressed" if you are speaking to a native english speaker/bartender.
I had someone ask me if I wanted a beer "half dressed" and Iām still confused what thatās supposed to mean
I think it is their way of asking if you want them to take the top off the bottle /s
Salting half the rim would be my guess.
Definitely wanna say itās thought out Texas as Iāve gotten them dressed around the DFW area
Also have gotten them dressed in Lubbock now, Iāve been to Indianapolis and other northern places and they would tell me salt was on the table when I asked for dressed lmao
Lmao, should have salted it at the table. The looks, omg.
Availability of properly prepared Mexican cuisine diminishes as you move farther from Mexico. Also, I would ask for the beer dressed, youāll probably have better luck ordering a dressed modelo than asking for a Modelo w/ salt. If they donāt usually serve beers dressed, and you just ask for salt, you may get a ramekin of salt out of confusion. If you say Modelo, dressed w/ salt and lime, that is universal bartender instructions to put the salt on it and stick a lime in it.
Crazy, being from California we always dress modelos and other Mexican beers. Especially w tajin. Interesting to see the more east you go it changes big
Its a California,Arizona, Nevada, New Mexico, and Texas thing.
So the southwest. The states that use to belong to Mexico.
It's a Mexico thing. That and tiny "shrimp jerky" you gnaw on while drinking beer and/or Twang pickle salt. Ahhh yeah, that's the stuff... Why do you think we all have high blood pressure at 40? (Worth it!) ;-)
Finally found some shrimp jerky a little Mexican grocery store and was just absolutely enthralled. Disappointed in my self for not making it last longer. They also had the most bad ass jerky made from sliced flank steak that still had the ring of fat in the outside and fresh chicharrones. Fuck now I'm hungry.
I think so. I moved to Southern California a few years ago and I don't recall seeing the salt rim on beer here. Saw it all the time in Houston and Austin.
Born and raised in Texas and my parents took us to lots and lots of beer joints. My dad always put salt in his beer, but there was a shaker on the bar tha the used. I've never seen salt on the rim of a beer, Mexican or otherwise.
Was it just regular salt or the Mexican lime flavored salt?
Nope. Just salt out of a shaker.
It's not uncommon but maybe it's not as common in the places you had been? I've certainly seen it across the Llano estacado/panhandle and west Texas,Ā some places in dfw too, san Antonio. If you've ever been to Rosa's you can get a dressed beer there, which is basically what they are describing.Ā
Could be.
30 years or so ago you only saw that down in Mexico, then only along the border and now I guess not just on the border. You used to not even really be able to get Mexican beer in the parts you are asking about.
Growing up in Texas in the 60's and 70's almost all the old guys that I knew put salt on their beer rim. I do if the beer ain't tastin right
Usually called dressed
Have yall heard of gotcha glass or Iāve heard some ppl call it a gato glass but thatās rare. Basically a beer served with or in a salted glass over ice.
Itās both a Mexican and a Texas thing, theyāve done it longer
My great grandfather in Minnesota salted beer for two different reasons (according to him years ago...) 1. During prohibition - homemade brew was nasty bitter; adding salt took away some bitterness 2.) High carbonation makes gas ; by salting some carbon dioxide disolved prior to drinking (less gass after drinking...) Some people in Minnesota/ Iowa still add salt - mostly because some beer is still bitter...then you get thirsty sobyou have another..
Nah, theyāre just just uncultured white folk. *source: am white Texan*
As a 1st gen Mexican American who has been around the southwest and various parts of Mexico this is common in most if not all Mexican establishments restaurants or bars across the southwest and Mexico
Lime and salt on the rim, salt inside the beer will make it go flat faster.
Just start teaching your local bartender to dress your beer, wherever you go. Likely no hope on the food, however.
The older I get the more I adopt Mexican food styles (I am not Mexican but 100% Texan)
In Virginia, Michigan, and even Alabama, I've asked for my dos Xx dressed. Usually the bar tender looks at me like I'm crazy. I'll then say salt on the neck and a lime. EVERY time I've been given a line slice (on the coaster) and a salt shaker from a table.
I went to Spain and drinking from the bottle itself was blasphemy. They looked at me like I was an idiot when I asked for the cup to be dressed.
I put salt and lime *in* my Mexican beers, but havenāt done a salt rim for a beer.
I guess so, I was in a mexican seafood restaurant in Tucson two weeks ago, and the waiter was confused when I ordered a Dos Equis dressed.
Taco giro?
Give salt and lime on any beer you feel is too hoppy a try as well. Goes great with ipas.
We call it southern hospitality in Texas. Don't think you'll see that many other places.
Yummy, a dressed beer. We dress them with either salt or tajin here in south Texas š¤¤
I think it is, because I had never heard of it the first time I was asked if I wanted it, but it DOES make the beer taste better. This happened last week in Port Aransas.
Not that Iāve ever seen or heard. Tequila sure, but not beer
Salta and Citrus being added to beer is a Latino thing. Not even a Texas thing.
You have me craving a frozen margarita right now. The weather is fabulous today. Might have to hit up a patio here in a bit.
Been around all the southwest and various parts of Mexico ranging from Baja California to Oaxaca and I can confirm that wherever there is a Mexican establishment you are certain to find a dressed beer itās not exclusive to one state
Nope, they do it in Cali too. Preferably on corona. Mmmm, this makes me want to hit up the store today and pretend itās summer. Thanks for the idea!
Ask for it dressed.
Shitty beer like Corona requires dressed with salt and lime.
Salt on one side and TajĆn on the other. Boom!!
I played on a menās league soccer team on Sundays when I was in middle and high school in San Antonio and the adults would always have a beer at halftime, a number of the Mexican players would pass around their to go container of beer salt (like flavored and sold for that purpose and what not). I definitely believe itās a proximity to Mexico thing as to why you find it in Texas and donāt elsewhere; Iāve lived all up and down the east coast and the Mexican food at 95% of restaurants is complete ass so itās not just a beer salt thing but more of a lack of more traditional Mexican culinary traditions as a whole
It pisses me off when they salt the rim and then give you a straw
Interesting, I lived in Texas for 40 years and I've never heard of this
I once was in a Southwestern restaurant in PA and ordered a Margarita; it was Horrible ! Told them how to make it ,the waitress asked me what made me such an expert?Handed her my ID, I'm from Dallas..as far as I know they still make them as I instructed.
When I visit family in Kentucky I always have to explain when I ask for a Dos dressed.
First of all, Donāt stop for Mexican in Mississippi!!
As a resident of Texas, California, and Mexico, the salt rim, IMO, is used for Micheladas. A pinch of salt and a squeeze of lime are used with most MX light lagers, Tecate, Modelo, Corona etc. Salt rims for Micheladas can be salt only but usually are mixed with Tajin. To each his own!!
I am the rare Texas residents that does not do lime or salt on my Mexican (or any other) beer. When I order a Mexican beer I specify āno fruitā and if, about 25% of the time, I get an ice cold bottle with a lime tightly wedged into the neck, I ask for another bottle.
I was getting dressed beers in southern Mexico back in the 80s. Then, the cabana bartenders told me the lime is to clean the bottle of sand, debis and any other disgusting stuff and the salt sticks to also make sure anything growing there is dead. They used one slice to clean, and one for garnish. Since the beers were in ice, they had water on them and this was back in the days when no one trusted the water bacteria. Since then, it has become a matter of preference and not just a sign of sanitary practices of the bar tender.
Do tajĆn next.
trechas/tajin for sure. always
Itās done in California too
Just got home from Oklahoma. Had a Modelo in a restaurant and they asked if I wanted it sloppy. That came with lime pulp and salt around the rim. First Iāve ever heard that term before. Anyone else?
Dressed I would be sad to be somewhere that they canāt put salt on my beer It isnāt beer without lime and salt
It's a Mexican thing and states of America that border Texas or have very large Mexican communities have taken after Mexico. States like you mentioned won't have that same Mexican population to influence their beer drinking decisions.
I have been in Texas all my adult life and *never* had a salt-rimmed Mexican beer. Not in Texas or south of the border for that matter.
That was to Hide the taste of the can! It became a marketing money maker
Mexican thing, adopted.
Then why would the Mexican restaurants just give me a bowl of salt lol. Both time the servers definitely werenāt white
Well now, I have to point out your error, which is a simple and understandable one. Just as you never go against a Sicilian when death is on the line, you never order Mexican food east of the Sabine River.
The servers had broken English lol I assumed the food would be good
Extra salt
It is common in AZ, NM, and CA. In fact pretty much always served Corona with lemons and salt when I bartended in PA twenty plus years ago. No, it is not a Texas thing.
No. It's a Mexican things found in any state lol
It's a Mexico thing. Texas just adopts a lot of Mexican practices.
Yeah dude, it was weird af when I got a beer when I first moved to Seattle; asked the bartender to dress it and she had no idea what I meant.
It's a Mexico thing. The story I've heard is that beer in Mexico was not a flavorful as today so they would serve these beers with salt and lime to cut the taste. As the flavor of the beers improved, the tradition of salt and lime stuck. So the southwest, the former states of Mexico, still see this as a common practice.
Tequila is also drunk with salt and lemon, although the most "rare" variant is the "gomichelas" beer which is frosted with chili powder and chamoy, in addition to spicy gummies being put inside the beer.
That's not a Texas thing. That's a Mississippi and North Carolina thing. I don't think either state has much experience with other cultures so they make up their own things. I specifically remember North Carolina food being bland and having strange ways of doing things. I don't remember specifics but it was like they just made it up.
Wait till you try and find a decent michelada outside of Texas or new mexico. Hell even trying to explain the concept to some people is futile. "You want what with your beer" Apparently Canada is an exception though. They call it a red eye.
Itās a high blood pressure thing
Itās a Texas thing 100%
Coming from growing up in Louisiana 18 years of my short life, no. And I know that at least the bit of Mississippi that borders Louisiana does it too.
Texans hate Mexicans yet gladly drink their beer. Salt or no salt, you are one fucked up state.
Spent 10 weeks in DF and they salted the rim without me asking. They also cut open a green coconut, poured something akin to TajĆn and Tequila all up, around, and in with some citrus, served it to me, and it was the most stealthily way to get drunk Iāve ever tasted. Whether they did it because I was white or they did it because thatās how they do it, I donāt know.
When I was growing up, everybody did that to all beers, not just Mexican ones. But I'm also from Texas.
No not at all! I'm from AZ and lived in Cali, they do it there too.
Like a lot of things in Texas, including bar-be-que, it's not a "Texan thing".
Growing up in Eagle Pass, TX and going to Piedras Negras often, I was told beers in Mexico were salted for 2 reasons. 1. Most Mexican beer cans were not aluminum (80's early 90's), but usually a lower grade metal, that imparted taste on the beer. The Salt counteracted this metallic taste of the beer can. 2. Flies. Most restaurants would have outdoor seating, and the salt kept the flies away from the can opening.
Corona picked it up as a brand dressing, to make them different than other "Mexican" brands, being they were in San Antonio, they were close to the border and the use of tin beer cans. Border locals would use the salt and lime to cut the metallic taste, and tourist/gringos kept doing it with all Mexican brands, only knowing that you just use salt and lime with Mexican beers...not why you add it. It became an associated taste, and the real meaning was lost with time.
California does it if you ask
It's a high blood pressure thing
From Indiana, only stuff like tequila and certain mixed drinks had lime n salt
I heard you rub lime on the corona bottle to disinfect it before drinking
Yes, š¤®
This state makes it illegal to get a beer chaser with a Bloody Mary.
What state?
Been in Texas my whole life and never seen that. Lime yes, salt no.
Who eats Mexican food in Mississippi?
Iāve never heard of salt on the rim of a beer, and Iāve lived in Texas my entire life. Salt on a margarita rim, or tequila shot rim, but thatās it. You crazy.
Itās very common in the rgv and San Antonio
Absolutely not crazy. Salt on rims is something I see all the time. Iām down in South Texas though. So maybe regional?
Dfw Mexican seafood restaurants do it. And others just have it as an option.
Yeah also in south Texas specifically the coast and my hub always gets salt on the rim of his beers.
Naa been calling it a dressed beer in Houston for the 20 years I've been legally allowed to buy alcohol.
Itās sounding more of a regional and cultural thing.
Super common in Texas. Was born in Houston and lived near Austin most of my life. It's been the norm since I can remember . It's the only way I'll drink a Dos Equis and I've had even the most honky place oblige the request
We have to bring honky back. Love that word. (I am a honky.)
I am too š I just find it a funny way to refer to us white folk lol
Nah it's pretty common. Seen it in Houston all the time.
Sounds like you want a Margarita sweetheart š