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?
I also like some Mexican food with alcohol (or being high) but I think a lot of foods work! A nice ramen? Oh yes! A Philly cheesesteak? Fuck yes!
What do you drink with Ramen? Are we just beering here, I chili without a beer is barely a chili - am I missing out on this ramen game?
Sapporo! It really pairs nicely. Exceptionally well with spicy versions.
Alternatively, sour beer or cider complement ramen very nicely since they have enough acid to cut through the rich flavors of layers of fat and salt and umami.
Oh I’m sure there’s better for it but I usually have something like hard lemonade and the like! I like fruity.