South-of-the-Border Beers Work with Spicy Foods and Great Cigars
From the Print Edition:
Bill Cosby, Autumn 94
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"It's our Christmas," says John Lennon, vice president of marketing at Wisdom Import Sales Company, which is the U.S. agent for Tecate, Tecate Light, Carta Blanca, Bohemia, Chihuahua and Sol.
Cinco de Mayo honors the Mexican victory on May 5, 1867, at Puebla over troops sent by Napoleon III to try to save the throne for Maximilian, a European installed in 1864 as emperor of Mexico.
"We've really seen it grow over the years," says Raul Davis, owner/manager of Tiaquepaque, the Placentia, California, restaurant that has been in his family since 1964. "It's just a custom here. Cinco de Mayo is the biggest party day of the year. We get a couple thousand people over the course of the day."
A couple thousand there, a couple thousand here, and you have a phenomenon. Whether you are in Mexico or at your local Mexican joint, there is a sense of adventure in experiencing the local culture, food, drink and cigars. No real or imagined trip to Mexico would be complete without ordering a few tacos, a plate of môle poblano (chicken in a chocolate-based spice sauce), sipping a Mexican brew and when you're finished, lighting up a great cigar.
It's the natural thing to do.
Rick Lyke is a free-lance writer based in upstate New York.
These beers were tasted blind by a panel that included Cigar Aficionado Managing Editor Gordon Mott, writer Rick Lyke and Designated Beer Judge Willi Loob of the Wine Spectator. The beers were properly chilled. They were supplied by the importer to avoid any inconsistency due to improper storage.
A yellow hue with a finely beaded head. Aromas of fresh hay and fine floral/perfumy flavors.
A roasted aroma with a foamy head. There is a long, toasty finish in a Dutch lager style. Good balance.
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