The basic understanding of a food or drink changes once it gets translated for mass consumption in the U.S. are not the same as what you’d get in Mexico, but this is true for so many (if not all) food and drink items that cross the border. The drink uses soda, which goes flat, has more waste and doesn’t net the same profits. “As unromantic as it may be, the margarita skyrocketed in popularity nationally, and internationally, in the ‘70s because of the ease of serving and drinking frozen margaritas, which led to pre-mixes and high margins,” he says. This mutation would become the first citrus patent granted in the United States, making all Texas grapefruit synonymous with this variety, which is known for its deep red flesh and unusual sweetness.īobby Heugel, owner of Anvil Bar & Refuge in Houston, Texas believes one thing is to blame for the Paloma’s less-than-mainstream status north of the border: the frozen margarita machine. Henninger, who noticed a fruit with a red blush on one of his pink grapefruit trees. “We have the Paloma on the menu at the bar specifically because it features a fruit grown right here in Texas.” Moellering is referring to Ruby Red grapefruit, a varietal discovered in the Rio Grande Valley in 1929 by a citrus grower named A.E. “I think the Paloma will catch its own trend within the next two or three years, and it could even become more popular than a mojito or daiquiri,” Mollering says. “Grapefruit is a beautiful fruit that doesn’t get utilized enough,” says Phillip Moellering of the Gage Hotel’s White Buffalo Bar in Marathon, Texas. Even though the Paloma has not reached the same status as the margarita, it is a very popular drink in grapefruit-abundant Texas. Many believe that grapefruit pairs better than lime with tequila, making the Paloma’s underrepresentation on bar menus in the States even more puzzling. outranks Mexico in grapefruit production by a half-million tons each year, the cocktail has not enjoyed the same mainstream success north of the border that the margarita has. audience with a pamphlet, “Popular Cocktails of The Rio Grande,” referring to the region in Texas where mass grapefruit production has given the citrus the title, “the pride of the Rio Grande Valley.”ĭespite the popularity of the Paloma in Mexico, the States’ noted history of Americanizing Mexican food and drink, and the fact that the U.S. Since Corona is also ascribed to creating another soda-based tequila cocktail, the Batanga (Coca-Cola, tequila and lime juice), this story seems plausible.Īccording to various sources, bartender Evan Harrison was the first to introduce the Paloma to a U.S. Some credit the legendary Don Javier Delgado Corona, owner of the beloved La Capilla bar in the aptly-named town of Tequila in Jalisco, Mexico. The history of the drink is obscure - no one knows for sure who invented the Paloma. In the States, the drink is often made with Fresca or Squirt. Traditionally, the Paloma is served on the rocks and prepared by mixing tequila, fresh lime juice and grapefruit-flavored soda, like Jarritos. But hiding in the margarita’s icy shadow is the real treasured drink of Mexico, La Paloma. When the average American thinks of Mexican cocktails, the margarita is likely the first drink to come to mind.
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