"while Kahlua is a coffee-flavored alcoholic drink. On 14 August 2012, the word ""energy drink"" was listed for the first time in the Merriam-Webster's Collegiate Dictionary. Energy shots are a specialized kind of energy drink. Whereas most energy drinks are sold in cans or bottles, energy shots are usually sold in smaller 50ml bottles. Energy shots can contain the same total amount of caffeine, vitamins or other functional ingredients as their larger versions, and may be considered concentrated forms of energy drinks. The marketing of energy shots generally focuses on their convenience and availability as a low-calorie ""instant"" energy drink"
"bronze in 2009. The Beverage Testing Institute gave the Especial a score of 85 in 2007. Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by"
"Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by Pernod Ricard, the largest spirits distributor in the world since its merger with the Swedish Vin"
"& Sprit in March 2008. Since 2004, the alcohol content of Kahlúa is 20.0%; earlier versions had 26.5%. In 2002, a more expensive, high-end product called ""Kahlúa Especial"" became available in the United States, Canada and Australia after previously being offered only in duty-free markets. Made with arabica coffee beans grown in Veracruz, Mexico, Kahlúa Especial has an alcohol content of 36%, has a lower viscosity, and is less sweet than the regular version. Kahlúa is used to make cocktails or drink neat or on ice. Some people use it when baking desserts, and/or as a topping for ice cream,"
"cakes, and cheesecakes. It is mixed in several ways, often with different combinations of milk, cream, coffee and cocoa. Because Kahlúa is made from coffee beans, it contains caffeine. According to the company, it contains ""approximately 10 mg per 100 mL (4.85 mg in each 1.5 oz) drink"" or about 25% the amount found in the same volume of coffee. Kahlúa is a key ingredient in several notable cocktails: Kahlúa and Kahlúa Especial have received accolades from international spirit ratings organizations. The San Francisco World Spirits Competition awarded the Kahlúa Especial three silver medals between 2005 and 2007 and a"
"Mexico. The name ""Cholula"" is derived from the Nahuatl toponym ""Chollollan"", meaning ""the place of the retreat"". Prior to its acquisition, Cholula was produced for three generations in Chapala, Jalisco, used primarily as an ingredient in sangrita. Following expansion across the Mexican market, Cholula was first introduced to the United States in Austin, Texas in 1989. During the 1990s, Cholula achieved distribution in supermarket chains throughout the American Southwest; it is currently available nationwide, as well as in many Canadian supermarkets. The product is most frequently retailed in 5-ounce glass bottles, although the original flavor is also available in 2-ounce"
"as the coca leaf. In Chile, variants include the Ají Sour (with a spicy green chili), Mango Sour (with mango juice), and Sour de Campo (with ginger and honey). In Bolivia, the Yunqueño variant (from its Yungas region) replaces the lime with orange juice. Cocktails similar to the pisco sour include the Chilean Piscola and the Peruvian Algarrobina Cocktail. Piscola is made by mixing pisco with cola. The Algarrobina Cocktail is made from pisco, condensed milk, and sap from the Peruvian ""algarroba"" tree. Another similar cocktail, from the United States, is the Californian pisco punch, originally made with Peruvian pisco,"
"chocolate), traditional breads, and chapulines (fried grasshoppers with chile). Street foods include tlayudas, which are large, slightly crispy corn tortillas piled high with ingredients such as grilled beef (called tasajo), cheese, tomatoes, avocados, onions etc. Local drinks include those made with water, sugar and a flavoring such as aguamiel (honey water), trocitos de melón (melon), horchata (rice), tuna batida (cactus fruit shake), and nuez (nuts) as well as local fruits such as chilacayota and guanábana. In nearby Tlacolula and Ejutla an indigenous drink called 'tejate' is still prepared and sold in the local market. Known here as the drink of"
"The chirimía, a reed instrument of Hispanic origin, can also be heard. The region’s cuisine is based on moles such as negro, verde, amarillo and Colorado. Another popular dish is liver with eggs. Local drinks include hot chocolate made with water instead of milk, corn atole, atole with panela cheese or chocolate, “tejate”, pozole (a fermented corn/cacao drink), a drink made from a fruit called cilacayota and tepache. Mezcal is an important distilled drink here bottled both straight and flavored with additives. The flavored mescals are called “cremas” (crèmes) and come in flavors such as orange, coconut, coffee, lime and"
"and 12-ounce glass bottles, as well as 64-ounce plastic bottle, and 7-gram single-use condiment packets. Cholula has attempted a number of brand extensions. In 1999, a Cholula picante sauce was tested in Denver, Colorado and quickly removed from the market. Cholula's line of dry seasonings, including Original, Chili Lime and Chili Roast Garlic, was discontinued in 2009. Cholula is licensed by Jose Cuervo, but was started by the Harrison family, originally of Chapala, Jalisco, who now reside in Dallas, Texas. The image on the bottle is a portrait of Harrison family matriarch, Camila Harrison. She is survived by son, Roberto"
"split into 1/8 or 1/4-disc wedges, and then melted into milk. The drink can also be mixed with spirits such as Kahlúa. The product ingredients (in order of percentage): sugar, chocolate processed with alkali, soy lecithin, vegetable oils (palm, shea nut and/or lllipe nut), artificial cinnamon flavor, PGPR (an emulsifier). Abuelita has been a staple Mexican product for more than 60 years, and can be identified by its unique taste and packaging. Other ""Mexican chocolate"" tablet brands are Ibarra and Moctezuma. One suggested method for preparing Abuelita is to bring a saucepan of milk (or water) to a boil, and"
"to make a frothy, bitter drink. The drink, called ""xocoatl"", was often flavored with vanilla, chile pepper, and ""achiote"". Alcoholic beverages from Mexico include tequila, pulque, aguardiente, mezcal, and charanda with brandy, wine, rum and beer also produced. The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila. A classic margarita, a popular cocktail, is composed of tequila, cointreau and lime juice. Like elsewhere in Mexico, corn is the dietary staple and indigenous elements are still strong in the cuisine. Along with a chile called simojovel, used nowhere else in the country, the cuisine is"
"fruit of the hawthorn tree, and resembles crab apples; they have a sweet-sour flavor and an orange to golden yellow color. Other ingredients in ""ponche"" are prunes, pears, dry hibiscus, star anise, and sugar cane pieces. ""Agua loca"" (""crazy water"") is a very sweet punch usually made from fermented sugarcane, mezcal or tequila mixed with ""aguas frescas"" (usually agua de Jamaica or horchata). Due to its sweetness, the drinker may not taste the alcohol and become intoxicated more quickly than anticipated. This drink is popular on college campuses as an inexpensive means of becoming intoxicated. Punch is called in Swedish"
"Bell, the chalupa does not resemble or taste much like its Mexican inspiration, but is instead a thick fried wheat flour gordita shell filled with ground beef, sour cream, cheese, tomatoes, and shredded lettuce. More closely resembling a taco, the Taco Bell version of the chalupa may be termed a rather distant relative of the Mexican original. Chalupa A chalupa () is a specialty of south-central Mexico, including the states of Puebla, Guerrero, and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container"
"dish, ""Cupuaçu"", comes from the Cupuaçu tree, found in the Amazonian woods. Cupuaçu is easily identified by its smell and sour taste and is highly appreciated by both locals and tourists. Its pulp is also extracted to make juices, candies, jellies, liquors, and ice cream. Açaí is a palm tree with a long, thin stem. Açaí, also known as Jussara, is purple in color with a delicious taste. Long prized by the local population, it recently it has also reached the national menu. Freshwater crab, a traditional local delicacy, is a very popular dish in the city's cuisine. Found only"
"city's diverse Mexican heritage. Other sister cities include Jelenia Góra, Poland. Tequila, Jalisco Santiago de Tequila ( ; ""place of tribute"") is a Mexican town and municipality located in the state of Jalisco about 60 km from the city of Guadalajara. Tequila is best known as being the birthplace of the drink that bears its name, “tequila,” which is made from the blue agave plant, native to this area. The heart of the plant contains sugars and had been used by native peoples here to make a fermented drink. After the Spanish arrived, they took this fermented beverage and distilled"
"differences in the type of fruit chosen and the composition of the brining solutions used, chamoy can vary widely in taste. Most are quite savory and spicy due to the addition of chile powder, and salty due to the brine. Depending on whether and how much vinegar was used, they may also vary from sour to sweet. This combination is unusual in the U.S., where chamoy is often seen as an acquired taste. Various versions of Mexican chamoy are sold under different brand names in Mexico and parts of the American southwest. The thinner, more liquid chamoy is typically bottled"
"""Chelada-style light lager with a hint of salt and lime"". Anheuser-Busch makes Budweiser Chelada and Bud Light Chelada, a combination of lager, clamato, lime juice, and salt. As of 2012, Tecate now offers a michelada flavored with lime and spices. In 2015, Cervecería Centro Americana, a Guatemalan Brewery, released a Michelada under the trade name Dorada Draft Michelada Chiltepe. The beverage is spiced with chipotle peppers, the most widely used peppers in the region. Michelada A michelada () is a Mexican ""cerveza preparada"" made with beer, lime juice, and assorted sauces, spices, and peppers. It is served in a chilled,"
"has a variety of traditional candies such as ""alegrías"", ""jamoncillos"" (a candy bar with flavors such as lemon, pineapple, apple or chocolate), ""lemons"" (lemons decorated with coconut), ""chilacayotes"" (pumpkin in syrup), ""cocadas"" (mainly made with coconut), ""palanquetas"" (a peanut bar covered with melted sugar). Traditional drinks include ""mosquito"" and, as in many other regions of Mexico, ""tepache"". ""Mosquito"" is a drink obtained from the infusion of fruit in alcohol. ""Mosquito"" can be also flavored with sugar, syrup or honey. ""Tepache"", the popular beverage of fermented pineapple and other fruit, is not native to the Valley of Toluca since this tropical"
"in nature, but he is best known for the landscapes he painted of areas in central Mexico. Also in his honor is the José María Velasco Nature Park, located at the main entrance to the town. This is a section of forest that offers some amenities such as kiosks, playgrounds, and a small pool. Local dishes include chicken in ""chirrión"" sauce, ""charales con nopales, cactus in green salsa, and ""mole de olla"" with xoconostles (a type of fruit). Local drinks include ""puscua,"" a drink made from corn, ""sende choo,"" a Mazahua drink made from fermented corn and pulque, which is"
"Champús Champús is a drink popular in Peru, Ecuador and southwest Colombia (Departments of Valle del Cauca, Cauca and Nariño), made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. In Peru it is drunk warm, and apple, guanábana and quince is used instead of lulo. It is sold in the streets by a ""champusera"", a typical figure of Lima's landscape, generally Afro-Peruvian, who passes down the recipe to younger generations. In Ecuador it is prepared with maize flour, panela and green leaves"
"Macuá The Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua. The drink is named after ""pajaro macuá"", a tropical bird native to the country. The Macuá was invented by Dr Edmundo Miranda Saenz, a pediatrician from Granada, a small and historic city on the shores of Lake Nicaragua. Miranda enlisted the help of his immediate family, including his wife, daughter and son-in-law, to perfect the recipe. The Nicaraguan Tour Operator Solentiname Tours and the Association of Restaurants in Nicaragua recognized a need"
"Mitla, along the highway that leads to the Isthmus of Tehuantepec. Like tequila, mezcal is made with the cooked hearts of a species of the maguey or agave plant but the flavor is very different. It has been described as smoky, and it is usually drunk straight. It comes in several varieties and can contain flavors such as almond, coffee and orange. A related traditional drink is aguamiel, the non-alcoholic sap of the maguey plant. Much of this area’s cuisine can be experienced in its many markets, both in the wide variety of ingredients for sale as well as pre-prepared"
"many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and pastries. Another is sugar, giving rise to a wide variety of desserts and sweets, such as fruit jellies and ice cream, mostly associated with the town of Tocumbo. The town of Cotija has a cheese named after it. The local alcoholic beverage is charanda, which is made with fermented sugar cane. The cuisine of the states of Jalisco and Colima is noted for dishes, such as birria, chilayo, menudo and pork dishes. Jalisco’s cuisine"
"Traditional chalupas, as found in Cholula in the state of Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or bean paste in addition to the classic cheese, salsa, and lettuce toppings. In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings. The widespread popularity of chalupas across Mexico has also influenced Mexican-style restaurant fare in the neighboring United States. Among notable examples in that country is the Taco Bell version. As served by Taco"
"Michelada A michelada () is a Mexican ""cerveza preparada"" made with beer, lime juice, and assorted sauces, spices, and peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico and Latin America. In Latin America, micheladas are often believed to be a folk remedy for hangovers. There are different variations of micheladas; for example, in Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, Worcestershire sauce, chamoy powder, serrano peppers, Camaronazo, Clamato,"
"Manzanilla (wine) Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, in the province of Cádiz, Andalusia (Spain). In Spanish, chamomile tea is called ""manzanilla"", and thus this wine gets the name because the wine's flavour is said to be reminiscent of such tea. The sherry is manufactured using the same methods as a fino and results in a very pale, dry wine. In addition, the sherry is often described as having a salty flavour, believed to develop from the fact that it is manufactured on the sea estuary of the Guadalquivir river. Sanlúcar"
"and its capital, Guadalajara. Birria is an icon of the cultural identity of the ""jalisciences"" (people of Jalisco) and especially the tapatíos (people of Guadalajara). However, neighboring Mexican states have their own variations of the dish: the ""birria estilo Zacatecas"" of Zacatecas and the ""birria de Colima"" of Colima. Birria Birria () is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter."
"shot with one coffee bean, called ""con la mosca"", which means ""with the fly"", is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity. The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking. Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ""white sambuca"" to differentiate it from other varieties that are deep blue in colour (""black sambuca"") or bright red (""red sambuca""). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined"
"produced products, especially flowers, fruit, vegetables and others. There are also food stands preparing local dishes. Some of the local specialties include Cholulteca soup, cecina with chili pepper strips and queso de canasta cheese, a type of edible larvae called cueclas, ""tacos placeros,"" prepared with cecina, Bolivian coriander (pápalo), avocado, cheese and green chili pepper strips and ""orejas de elefante"" (elephant ears) which is an enormous tortilla with beans inside and salsa, tomatoes and cheese outside. There is a locally produced hard apple cider called ""Copa de Oro,"" a cold drink made of chocolate and water, whipped until foamy and"
"through their Malibu-Kahlúa International subsidiary in 2005. It was sold to Illva Saronno in July 2009. Following the sale, Chivas Brothers produced it for Saronno before production was transferred to Illva Saronno's distillery in Saronno, Italy. Bacardi U.S.A., Inc. distributed it in the U.S. for Saronno. As of Aug. 1, 2012, Kobrand became the distributor. It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails (of which the Espresso Martini is popular), with coffee. It may also be mixed with milk and ice. Some cocktails include Tia Espresso Martini, Dark Tia made"
"Chalupa A chalupa () is a specialty of south-central Mexico, including the states of Puebla, Guerrero, and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough."
"in Milwaukie known as Fernwood Inn. Spanish coffee is made tableside with ""great flair"" and consists of rum, triple sec, Kahlúa, coffee, whipped cream, and nutmeg. In 1990, Huber's earned the distinction as the largest user of Kahlúa in the United States by an independent restaurant. Railway Exchange Building and Huber's Restaurant Huber's (originally The Bureau Saloon) is a restaurant in Portland, Oregon that bills itself as the city's oldest restaurant, having been established in 1879. Known for its turkey dinner and Spanish coffee, Huber's is often listed as a recommended restaurant to eat at in Portland. The establishment has"