If something has heat spring is that it makes us suddenly crave a lot of things. Starting at fruit watersin the friendliest of cases and continuing with those tropical cocktails, such as piña coladas or something more urban, such as micheladas. Yes, this explosion of flavors, whose raw material is the beer and the limit when it comes to being creative to prepare it is infinity.
The micheladas on the Mexico City child beers that are mixed with lemon, salt, sometimes gummiessometimes sauce and even vodka. It all depends on who prepares it. They are usually used to combat raw and others are drunk just for the fun of it. But have you ever taken this beer cocktail with seafood? If you haven’t, chances are it has occurred to you at least once in your life.
Drink beer while you enjoy a Bowl with seafood It is one of the greats stuck from lifetime and if on top of all this it is accompanied by a lot of saucesWell, we’re already on the other side. Particularly because the combinations they are the ones that tend to give life richness, because they present us with new sensations in a single bite, drink or both, because sometimes they are mixed textures.
What is michecoco?
Alonso Camacho knows this, the creator of a unique cocktail in the state of Durangowho has become extremely famous in the state, because he sells what he calls “michecoco“, which is nothing more than a coconut stuffed with michelada (beer, lemon, salt and sauces) with a layer of seafood and fruit that became a success and now earned it its place in the careful list of the new gastronomic series of Mexico: ‘The divine gluttony’, produced by Netflix.
The truth is that when it comes to eating or drinking, we Mexicans paint ourselves and new creations come out every moment, leaving us with a square eye. The michecoco It is the clear example of what we are saying. And it is that according to account Alonsothe creator of this delicacy, the dish-drink was born in the town of La Sar, a desert area in Durangowhere it occurred to him to sell coconuts with a cart and when it did not work, he decided to migrate the business to his home.
Once there, he decided to serve shellfish inside the coconut, but when the appetizer began to become popular, he noticed that behind the dish, there was always a beer, so he decided to remaster the mixture and add the beer inside the coconut. The seafood cocktail is supported by some fruits such as cucumber or jicama and frankly it looks delicious. Worthy of these spring or summer heats. Today, we all want to go buy one for ‘Cocos Camacho’.