Although I was much more of a wino in the PNW, as who can resist all those rich and stinky Washington cabs, not to mention the smoother Oregon pinot noirs and all the other reds in between, I do also miss the good beer en el norte. As for Mexico, well, it's still nearly virgin territory as far as microbrews are concerned, although I get the sense that some folks, especially west coasters in places like Baja California (mmmm--go figure), are getting into the hops and whatnot. Mexican beer tends to be lighter lagers and pilsners and the dark ones hardly pass muster for those accustomed to drinking the flavorful petroleum produced by U.S. microbreweries. But what is marvelous about Mexican beer is the myriad ways in which it is served--cheladas, micheladas, and around here, rusas, pictured above--add spice and ice and a bit of salt to the brew. Micheladas usually involve tomato juice, lime and some mix of chile and/or maybe a salty sauce like soy, Maggi's, worcestershire or tamarind pulp. In some parts of Mexico, a chelada will get you a variation of that, or in others, simply lime juice and a salted rim. I think the ice is what gives pause to most gringos for its seeming sacrilege, although once you try it, you realize that it really is refreshing and with such light beer anyway, what's wrong with it being watered down a little further? A chelada around here is a rusa, which happens to be my standard. As for the beer of choice for that chelada or rusa or whatever it might be called, I am generally a Pacifico kind of gal, although I like Indio and Bohemia just fine. Tecate, well, it just seems a bit too much like Bud and Negra Modelo and Dos XX remind me too much of a Tex-Mex restaurant I waited tables in ages ago (you Portlanders know which one!). Salud!
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