Skip to main content

Corona

Corona (Corona Extra) is the most popular Mexican beer and of the best-known beers worldwide. This golden-colored, refreshing beer is often categorized as a light American-style lager. It has a light-body and a crisp and a subtly sweet malty flavor.

The drink was introduced in 1925, and it is bottled at 4.6% ABV. Corona is usually served with a lime wedge tucked inside the neck of the bottle. It is not known when and why this custom appeared, but it supposedly compliments the flavor of the beer.

Although Corona is rarely lauded for its quality, it customarily appears on the lists of top-selling beer brands. Its name stems from the Sun's corona—an aura of plasma surrounding the Sun and other stars. The beer got a somewhat bad reputation during the Coronavirus pandemic in 2020, and the brand could not escape the inevitable association with the epidemic.  

Comments

Popular posts from this blog

Pan-Asian Essentials: 8 Must-Know Ingredients

Pan-Asian cuisine is a vibrant tapestry of flavors, melding sweet, savory, tangy, and spicy notes. Whether you’re venturing into this culinary world for the first time or deepening your appreciation, here are eight key ingredients that give Pan-Asian dishes their unforgettable character. 1. Soy Sauce Description: A dark, fermented condiment made from soybeans, wheat, salt, and water. Importance: Umami Booster: Delivers a rich, savory depth to marinades and stir-fries. Versatile: Used as a dipping sauce, seasoning, and base for soups. 2. Fish Sauce Description: A pungent, salty liquid made from fermented fish, central to Southeast Asian cooking. Importance: Flavor Enhancer: Adds a distinctive salty and umami kick, essential in dishes like curries and salads. Authenticity: Integral to authentic Thai and Vietnamese recipes, balancing sweetness and spice. 3. Lemongrass Description: A tall, aromatic grass with a fresh, citrus-infused flavor. Importance: Brightens Dishes: Imparts...

kakori kebab

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals. "> Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're pre...

Macarons

These small, round, sweet meringue-based cookie sandwiches with filling in the middle are light and crunchy on the outside and chewy in the middle. Macarons, which first appeared in Italy in 1533 (albeit without the filling), got their name from the Italian word  maccherone , which means  fine dough . They were originally made for the marriage of the Duke of OrlĂ©ans, who later became King Henry II of France. Food historians credit Pierre Desfontaines as the inventor of the macaron. He was the first to fill the cookies with a creamy ganache and stick them together, turning the humble almond cookie into the versatile treat we know today. Macarons are the most popular type of cookie in Paris, but they are popular throughout the rest of the world as well, and they appear with different fillings and in various sizes, colors, and flavors.