What Makes a Breakfast Burrito a Breakfast Burrito?

When you imagine “breakfast burrito,” you might imagine something different than the person next to you imagines. Your perspective depends a lot on where you grew up, what you think is spicy, and especially what you consider to be “breakfast potatoes.” In its shapeshifting, the breakfast burrito is a true rise-and-shine dish: It allows you to choose your own adventure every time the sun comes up.

The history of the breakfast burrito isn’t fully certain, but you can be fairly sure it’s an American thing. Most believe the dish was first served in the 1970s in New Mexico, where it was long popular to eat your morning eggs and bacon alongside a flour tortilla. Some believe the breakfast burrito evolved from the (corn tortilla) breakfast tacos of Austin. Others think the breakfast burrito was just the result of traditional burritos getting eaten earlier and earlier in the day across the entire country.

As for traditional burritos, most people date their invention to the turn of the 20th Century in Sonora, Mexico. Flour tortillas were used because Sonora produced a lot of wheat. Early adopters threw leftovers of rice and beans into flour tortillas and carried them about their days. Even in the beginning, it was a true kitchen sink mentality.

The burrito took off in the U.S. in the 1950s. It was then that frozen burritos were invented by the same guy who sold frozen burgers to McDonald’s. The popularity of burritos in the U.S. first took hold in Southern California.

A restaurant in Santa Fe, N.M. claims to have been the first to put the words “breakfast burrito” on its menu in 1975. I spoke to Nick Maryol, owner of Tia Sophia’s, about what, if anything, constitutes a breakfast burrito. His father, Jim, was the man who unofficially coined the concept.

Chowhound’s Vegetarian Black Bean Breakfast Burrito

“A breakfast burrito is any style of burrito you have for breakfast,” Maryol concedes, concretely, after a bit of pondering. “I would hate to say, ‘This is a breakfast burrito and this isn’t.’”

The child of Greek immigrants, Jim Maryol grew up in Albuquerque. After serving in Vietnam, he moved back to Santa Fe to open Tia Sophia’s. His son, Nick, says both Greek and Latino cultures influenced Jim’s perspective and his restaurant.

In the early days of the breakfast burrito at Tia Sophia’s, Jim Maryol made eggs optional. He basically sold people traditional burritos in the morning—but added hash browns.

“I guess the big thing that makes a breakfast burrito a burrito is the potatoes—the big heaping mound of hash browns,” says Nick Maryol. He says he has a repeat customer who often orders a breakfast burrito with ground beef and hash browns, but without eggs.

Tia Sophia’s has maintained its basic model since 1975, but has added more and more options for consumers. The restaurant sells many “breakfast burritos without tortillas,” which Nick Maryol admits “are really just breakfast bowls.” Recently the restaurant added a local favorite to include in its offerings—fried bologna.

Maryol believes what makes New Mexico breakfast burritos distinct from those across the country is their chili: One of Tia Sophia’s most popular burritos is a Christmas Burrito, a large burrito covered in a festive mix of red and green chili.

Chowhound’s Carnitas-Avocado Breakfast Burrito

A few other regional styles dominate the American West. Here’s a rundown of some of the most notable ones:

THE MISSION BREAKFAST BURRITO (SAN FRANCISCO)

Mission burritos tend to be overstuffed with rice and beans, and the breakfast kind are no different. Wrapped in flour tortillas, some offer multiple meats rolled into in one (bacon, chorizo, and ham). Unlike in New Mexico, potatoes tend to be traditionally cubed breakfast potatoes, not hash browns.

THE CALIFORNIA BREAKFAST BURRITO (SAN DIEGO)

San Diego is responsible for putting french fries in burritos, so you’ll find a handful of those types in breakfast burritos too. Hash browns and steak comprise many great San Diego breakfast burritos—and many come with spicy chipotle sauces.

THE COLORADO BREAKFAST BURRITO (DENVER)

In 2017, the Mayor of Denver declared the second Saturday of every October be Breakfast Burrito Day. That’s how much Coloradans, like myself, appreciate one of our favorite morning meals. Colorado’s breakfast burritos run the gamut, but many are served wet in green chili and cheese. Expect few spins on eggs or potatoes. Most burritos are packed in scrambled eggs and cubed breakfast potatoes, not hash browns.

THE COFAX (LOS ANGELES)

L.A. has always been a burrito city: The word “burrito” first showed up in the Los Angeles Times in 1958. As for breakfast burritos, L.A. celebrates a swarm of styles. One of the most popular is from Cofax, a small coffee shop in the Fairfax District where they stuff burritos with potatoes and tortilla chips. Eggs can be made whichever way you prefer. In recent years they brought pastrami to the menu, adding a tempting alternative to bacon. Of course, most breakfast burritos in L.A. will come with optional avocado. There’s no way around that.

So, no. There’s nothing that particularly distinguishes a breakfast burrito from its posers. As long as you’re creating something hot and fueling that brings you joy, you’re in the clear.

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Lidia Bastianich Takes Us Through the History of Cacio e Pepe

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts or perfectly backlit shots of creamy, bespeckled, oh-so-twirlable mounds of this classic pasta dish. But this newfound foodie fodder is actually rooted in ancient Italian cuisine—that means, no, it wasn’t always scooped tableside out of giant cheese rind bowls.

To chronicle the definitive history of cacio e pepe, we recruited none other than Lidia Bastianich, the O.G. of Italian cooking and renowned chef, restaurateur, award-winning public television host, and bestselling cookbook author, to take us back to its roots. Here, she reveals the authentic way to make cacio e pepe, and weighs in on some of the modern, not-so-traditional iterations she’s seen pop up along the way.

It all started a long, long time ago…with some sheep

In Roman times, Italian sheep would spend the months of spring and summer grazing their way through the rolling hills of the Apennine Mountains (sounds like the life!), and their devoted shepherds would camp out alongside them. “This was called ‘ransumanza.’ The shepherds would bring with them a dried homemade pasta called tonnarelli, and as they made the trip over the mountains, they would make cheese out of the milk they were collecting, cacio or pecorino,” explains Bastianich.

For each meal, they’d boil pasta, then make that signature sauce by grating fresh cacio into some of the pasta cooking water. “It was an easy and substantial meal,” she says. Talk about clean eating—you can’t get any purer or fresher than that!

A long pasta that oozes Italy is traditional

These days, many restaurants use spaghetti and deem it authentic, but tonnarelli was the original pasta of choice, says Bastianich. It looks like spaghetti—long and thicker than angel air, skinnier than linguine—but the dough is made with eggs, so its strands are supplely chewy.

The sauce is simple yet decadent

Cacio e pepe looks and tastes elegant, but when it comes to the ingredients and cooking technique, it’s actually extremely basic. The sauce should have three simple ingredients, and that’s it—cheese, pasta water, and plenty of coarse black pepper. “You can use grated cacio or pecorino, which are both medium-aged sheep-milk cheese,” says Bastianich.

Whisk the grated cheese into boiling pasta cooking water until it melts, then toss the drained pasta (cooked al dente, of course) with the sauce. Add more grated cheese and turn after turn of fresh ground black pepper (don’t be shy!). Then, immediately start twirling forkfuls and shove them into your mouth. “It should be served immediately,” says Bastiniach, otherwise you can be left with a dense, coagulated mess.

The dish has evolved

As with the signature dish of any cuisine, American chefs are constantly trying to one-up the original by putting creative twists on a classic, and cacio e pepe has not escaped this trend. Some restaurants go for presentation, tossing it in a dramatically large bowl made of cheese and serving it hot on the spot. Others slip extra ingredients into the sauce, such as cream, olive oil, and butter—and while a palate most accustomed to Italian-American cuisine might think this makes it taste richer, the taste buds of a true Italian says it does not. “I think this actually dilutes the flavor. If you use a high quality cheese and lots of pepper, you can master the recipe the way it was intended, which was without the use of butter or cream,” says Donatella Arapaia, celebrity chef and partner at Prova Pizzzabar in New York City. You can also find cacio e pepe in risotto and pizza formulations—delicious, but not quite what the humble Italian shepherds had in mind.

Simply Wonderful

Cacio e Pepe Pasta

Spaghetti and Meatballs

Fettuccine Alfredo

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How to Make Fruit Salad That Doesn’t Suck

Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary schools) everywhere—but it’s rarely any good. From hard, unripe fruit—chunks of bland melon and mouth-puckering pineapple—to sad, squishy grapes, it’s often uninspiring at best, and at worst, actively disgusting. But it doesn’t have to be that way. Here are the basic rules to making fruit salad that doesn’t suck, and that in fact is good enough to be the star of the show.

In the summer, it’s pretty easy to make great fruit salad just by picking out what’s ripest and most beautiful, but there should still be some rhyme and reason to what you throw together—and there are still several ways to enhance it. Follow these guidelines and you’ll have the perfect partner to your weekend eggs Benedict or the ideal sweet yet healthy dish to pack on a picnic.

Be Picky and Choosy, Not Beholden to Recipes

You may have your heart set on a specific type of fruit for your salad, but if you can’t find ripe examples of the form, you’ll have to go to plan B—so be sure to have a plan B, or else get comfortable with adapting on the fly. It’s always better to have no peaches in your fruit salad than to have crunchy, flavorless peaches, no matter what the recipe calls for. Since the fruit in your salad is going to be front and center, it needs to be as perfect as possible. If you’re not making your salad right away, you can ripen some items at home—and stop some from ripening further by refrigerating, if need be. But examine everything you can find at your fruit stall or produce section, and pick whatever’s freshest and best.

Balance Textures for Perfect Harmony

Think about how you want your fruit salad to feel—soft and luscious; firm yet tender; or actually crunchy? You can certainly combine soft fruit with firmer kinds for textural variation, but it can be a bit jarring to mix really soft fruit (think peak-season peaches) with super crisp (like apples). That said, rules were meant to be broken, right? The light crunch of dragon fruit can play wonderfully off of other, softer tropical produce like mangoes and lychees. Or crisp watermelon can vivify plush cantaloupe and slightly squishy (in a good way) kiwi.

If you go with a mix of softer fruit and want to add a little crunch another way, consider mixing in chopped toasted nuts, cacao nibs, toasted coconut, chia seeds, dried banana chips, hemp hearts, and other toothsome tidbits. Don’t forget about pomegranate seeds, either, a good way to add pops of color and crunch. If using anything that will get soggy, though, be sure to keep that element separate until just before you serve.

Along with crisp/crunchy and luscious/soft, a texture that doesn’t always turn up in fruit salads is chewy—but you can add sliced or diced dried fruit of any kind to liven things up, if that appeals to you. Think raisins, dates, currants, figs, even dried mango or pineapple, or dried cherries.

Enhance Flavors with Judicious Additions

Sugar and Acid: Even if your fruit is perfectly ripe and exuding sweet nectar as soon as you cut it, tossing everything with a little extra sugar and acid can help marry and enhance all the flavors. Adding sugar directly to fruit like cut strawberries, nectarines, and plums, will create its own syrup after a while, but you can easily make a simple syrup to dress everything too—this cold-shake simple syrup method doesn’t even require boiling, although heat is useful if you want to infuse further flavor into your syrup, like lemongrass, ginger, or mint, a great way to add some extra layers of goodness.  You can even make syrup from other fruit: strawberry syrup, rhubarb syrup, or cranberry syrup. Or use maple syrup, honey, or agave. Additional acid, if you need it, can come from any citrus fruit, and adding some of the zest bumps up the fragrance too—but even a fruity vinegar can work, used sparingly. Champagne vinegar, raspberry vinegar, a good-quality balsamic (white balsamic works too)…don’t be afraid to experiment.

Alcohol: If you want to infuse a little booze, stir a scant spoonful or two of liqueur—or liquor—into your salad (limoncello, Grand Marnier, pear brandy, coconut rum, Frangelico, Pimm’s, tequila), or use sweet dessert wine. Since you don’t want a fruit salad that’s too soupy or syrupy, add all your liquids in very small quantities, especially if you’re using juicier kinds of fruit to begin with.

Herbs: For a fresh element, pick your favorite herb and add it—mint is a classic, but try basil too, even thyme, tarragon, rosemary, and other savory herbs. Trust your taste, and if you’re still nervous, nibble on a little bit of everything together first to be sure it works. As my Granny used to say, nothing beats a failure like a try!

Other Seasonings: Try scraping in some vanilla bean seeds for a sweet aroma, or stir in a dab of Greek yogurt for a creamier salad with a bit of tang. You can add small amounts of dry spices too, like cinnamon or coriander, or even chili powder for a Mexican-style fruit salad.

Salt: Adding a salty note isn’t necessary, but it can be intriguing; while it’s perhaps not super common in fruit salads, we’re well used to salty-sweet in baked desserts, so it makes sense. You can try a scattering of salted nuts, crumbled bacon, shaved hard cheese (like Parmesan or extra-aged gouda), or even just finish each serving with a sprinkling of flaky sea salt to offset the other flavors.

Keep Timing in Mind

Some fruit is sturdier and will hold up well in the fridge even after being cut and mixed with other ingredients—melons in particular; they won’t brown or lose their structure. More fragile berries, however, will turn to mush fairly fast, and lush stone fruit can turn too soft and sludgy in the fridge or cooler once cut; sliced bananas will definitely get slimy. So if you’re packing your fruit salad to eat somewhere else, choose components that can sit a while without suffering, or bring them all along separately and mix them together once you get wherever you’re going. The longer the salad sits, the more liquid will collect, but you can always pour off the excess and add it to cocktails; simply stirring it into Champagne is nice. Super-chilled fruit salad can taste a bit blunted, so let it sit out at room temperature for at least 15 minutes so the flavors are bright.

Expand Your Definition of Fruit Salad

The term “fruit salad” usually refers to a jumble of different fruits and little else, but you can also craft savory salads that include lots of lovely fresh fruit. Both leafy green salads and heartier grain salads benefit tremendously from the addition of ripe fruit. You already know (and probably love) the pear and blue cheese salad with candied walnuts, but don’t stop there. Take our Shaved Fennel and Strawberry Salad for example; peppery arugula, shallots, fennel, balsamic vinegar, pine nuts, and pecorino cheese are all pretty standard, but add sweet, soft strawberries and it’s taken to a whole ‘nother level. Toss peaches with grilled corn kernels and mixed greens, plus avocado and salted pepitas for a great summer salad. Add a little of whatever’s in season, because eating more fruits and veggies is always a good thing.

And try one of these fruit salads as a starting point, or simply for inspiration.

Triple Melon Fruit Salad

Chowhound

Fresh mint, lime juice, a little sugar, and a pinch of salt are all that you need to spotlight fresh watermelon, cantaloupe, and honeydew. This is a perfect choice for all your picnics and summer barbecues. Get our Triple Melon Fruit Salad recipe.

Summer Berry Salad

Chowhound

While berries are still at their best, combine them in another simple summer fruit salad. This one uses orange juice for the acid, but you can get creative. Try using a flavored simple syrup that complements all the fruit, and feel free to switch up the fresh herbs too. Get our Summer Berry Salad recipe.

Summer Stone Fruit Salad

Chowhound

A vanilla bean syrup is lovely with ripe summer stone fruit—peaches, apricots, plums, and cherries here, but grab whatever’s looking and smelling best at your market. Chopped pistachios add a bit of crunch. If your gathering is adults-only, this would be a perfect time to add a splash of booze. Get our Summer Stone Fruit Salad recipe.

Grilled Watermelon, Feta, and Mint Salad

Chowhound

Grilled fruit is a revelation, and grilled watermelon is a perfect marriage of two summer traditions. Tossed with salty feta, sweet-sharp orange and lime juice, and refreshing mint, this is a perfect side dish that proves fruit salad isn’t just for dessert (or pairing with pancakes at brunch). Get our Grilled Watermelon, Feta, and Mint Salad recipe.

Quinoa Fruit Salad with Honey Lime Dressing

The Recipe Critic

Quinoa (which happens to be a great breakfast dish, if you’ve never tried it outside of lunch and dinner hours) adds protein and texture to fruit salad, with a zesty honey-lime dressing to tie it all together. Get the recipe.

Tropical Fruit Salad

The Slow Roasted Italian

Petite, sweet mandarin orange segments make a great addition to fruit salad, like this tropical version with pineapple, mango, and kiwi. You can try star fruit, papaya, guava, and other fruit too, whatever looks best. Plenty of lemon, lime, and orange zest (and juice) makes the mix even brighter, while poppy seeds add a nutty crunch. Get the recipe.

Orange Fruit Salad with Five Spice Powder

Martha Stewart

Sticking strictly to fruit of similar shades can be striking, and this one is even more alluring thanks to Chinese five spice powder, which has an inherent sweetness (as well as spicy and earthy notes). Passion fruit seeds are optional, but add a great textural element as well as flavor, and are a good addition to any number of other fruit salads too. Get the recipe.

Zesty Lime and Ginger Winter Fruit Salad

Chowhound

Summer may be the best time for fruit salad, but it doesn’t have to hibernate during the winter. Many citrus fruits are actually best during colder months, so making them the base and tossing them with brown sugar, lime juice, ginger, and passion fruit juice is a smart move. Get our Zesty Lime and Ginger Winter Fruit Salad recipe.

Related Video: How to Make Raspberry-Rosé Simple Syrup

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A Comprehensive Guide to Fried Chicken

While pork may be the most commonly consumed meat worldwide, it’s chicken that’s the most versatile. Fried chicken, our favorite variety (duh), comes in all types from all parts of the globe—and they’re pretty much all perfect with potato salad. We’ve rounded up some of the most popular varieties to provide a comprehensive guide on each dish’s unique preparation and cooking process. From Nashville Hot and Maryland-style to Korean and Katsu, every finger-licking-good iteration is covered below. Pick one for your next picnic, but be warned: it’s hard to choose a favorite.

Nashville Hot Chicken

YouTube/@Food Wishes

How to Prepare

Like most Southern-style fried chicken, the breast, thigh, wing, or drumstick should marinate in buttermilk before being dredged in a flour and spice blend. Nashville Hot Chicken’s famous fiery paste, typically one part lard to three parts cayenne pepper, sugar, and spices, is applied immediately after the chicken has been fried. This allows for it to penetrate the skin as it cools, all while maintaining its crispness.

How to Fry

Use a pressure fryer or deep fryer, though many restaurants opt to pan fry.

How to Serve 

Prince’s Hot Chicken, Nashville’s original, serves their bird on sliced white bread with a side of pickle chips. To calm the taste buds, it also tastes great with a small serving of creamy coleslaw.

Chicken Maryland

Serious Eats

How to Prepare

Maryland-style preparation is similar to any Southern-style fried chicken. Pieces marinate in buttermilk and are dredged in a flour and spice blend before being cooked to perfection. It’s the frying process where this geo-specific dish differs from the norm.

How to Fry

The chicken is pan-fried in a cast-iron skillet, unlike most Southern variations that use heavy amounts of oil (for deep fryers) or a heavy amount of shortening (on a stove top). While the chicken is frying in a shallow amount of oil, milk or cream is added to the pan to create a decadent white gravy.

How to Serve

Top the fried chicken with the remaining gravy and serve with any typical dinner side. We recommend a refreshing summer salad.

Chicken Katsu

Chowhound

How to Prepare

A pounded and butterflied chicken thigh or breast is salted, seasoned with white pepper, and dredged in a beaten egg. Japanese sweet wine is typically added before the chicken is coated in panko bread crumbs and deep fried.

How to Fry

Toss these cutlets into a deep fryer. Since the cut’s thickness is even, it will ensure even cooking throughout.

How to Serve

Typically, the chicken is sliced into strips and served with tonkatsu sauce (almost like a Worcestershire) next to cabbage, rice, or miso soup. You can also treat it like parmesan chicken and top it with your favorite sauce.

Korean Fried Chicken

BonChon

How to Prepare

Chicken is very lightly dredged in flour, dipped in a batter, and placed immediately in the fryer. Traditionally, all flavors and seasonings are added after the cooking process, but Americanized versions will add salt, pepper, and paprika beforehand.

How to Fry

What separates Korean fried chicken from its fried chicken counterparts is that it is fried twice, most commonly in a deep fryer to achieve a crunchier, less greasy skin. Since chickens in South Korea are smaller, they are sometimes fried whole and chopped into pieces upon cooking. Either way, you want your oil temperature to be lower (around 350 degrees) and for your chicken to cook for only ten minutes. Immediately shake off the excess oil and allow the poultry to rest for two minutes. The chicken then returns to the fryer for another ten minutes before it becomes the perfect, crispy (almost translucent) golden brown.

How to Serve

Korean fried chicken is typically seasoned and served three ways: huraideu (basic with salt and pepper), yangnyeom (spicy), and ganjang (garlicky soy sauce). The respective sauces (or lack thereof with huraideu) are brushed onto the chicken immediately after frying. All varieties pair well with a beer, soju, sesame seeds, and pickled radishes.

Chinese-American Fried Chicken

Chowhound

How to Prepare

Unlike Korean fried chicken, the Americanized Chinese love their flour and cornstarch-heavy batters. Whether you’re making sweet and sour, orange, or General Tso’s, the base usually consists of a flour, spice, egg, and water-based batter to achieve a breaded, light brown crust.

How to Fry

Most Chinese-American fried chicken dishes are prepared in bite-sized pieces. You can either pan-fry the chunks in a shallow pan of vegetable oil or toss them in a deep fryer. Either way, be sure to not overcook. Undercooking the breaded pieces so that the batter remains somewhat soft is what makes the dish a delicacy.

How to Serve

The possibilities are endless, though many Chinese-American chefs will allow their chicken to cool a bit before dousing them in heavy, sweet sauces.

Buffalo Wings

Chowhound

How to Prepare

If you’re hoping to make these anything like the inventors at Anchor Bar, there’s no need to dredge the raw chicken in any sort of batter or seasoning. Instead, just toss them into the fryer and let the oil and resulting skin do the talking.

How to Fry

Though healthier recipes boast oven-baking alternatives, placing your wings and drums into a deep fryer is the best option. Unflavored oils like canola are the best, as to not detract from the signature sauce.

How to Serve

Making homemade buffalo sauce is quite easy. Mix a cup of your favorite vinegar-based pepper sauce like Frank’s or Crystal, 12 tablespoons of melted butter, and a few bulbs of minced garlic. Simply toss the wings in the sauce and serve with a side of celery and bleu cheese dressing.

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Chill Out This Summer with Homemade Beer Slushies

A wise man once inquired, “What’s cooler than being cool?” The answer, of course: ICE COLD! Case in point, the beer slushie, which is poised to reign as the boozy beverage of the summer.

A welcome alternative to familiar spirits-based frozen cocktails, the beer slushie, which has endless flavor opportunities, provides a touch of fizz (the blending beats out most of the carbonation) and a distinctive kick, offering a refreshing spin on ice-blended classics like the daiquiri or piña colada.

“Beer is so different because it has hops in it,” says Kip Barnes, managing partner and brewer for Los Angeles Ale Works, the Hawthorne-based brewery which has elevated the beer slushie to new heights. Over the last year, he has been busy perfecting the recipes for his brewery’s diverse frozen beer concoctions.

“It’s been a lot of research,” admits Barnes, who has become familiar with the challenges of freezing beer. “All of the hops that are in there that are in suspension with the yeast, they all just turn into super crazy bitterness.”

The key to crafting a successful beer slushie, according to Barnes, is finding a way to balance that bitter bite with added sweetness and acidity. He takes advantage of the brewery’s wide-ranging tap list, matching each beer’s unique flavor profile with a variety of ingredients including locally sourced fresh fruit, agave syrup, and cold brew coffee.

Barnes, who initially blended his slushies with a Vitamix one small batch at a time, was compelled to purchase a full-fledged slushie machine for the brewery in order to keep up with demand which continues to build via Instagram and good old-fashioned word of mouth.  

Photo courtesy of Sarah Gardner

Last month, the Blümerita—Los Angeles Ale Works’ riff on a frozen margarita that substitutes the brewery’s Blüme Berliner Weisse for tequila—was the breakout hit amongst hundreds of beers served at the L.A. Beer Week Kickoff Festival. “We went through about 10 gallons of the [Blümerita] which is crazy,” says Barnes, who plans to offer beer slushies on weekends throughout the summer at the Los Angeles Ale Works taproom.

While Barnes tends to favor Berliner Weisse, which is low in hops and high in acidity, as the anchor to his slushies, he’s also found success working with beers that are more hop-forward. Recently, he served a chili mango-inspired slushie featuring Meseeks Joose, Los Angeles Ale Works’ hazy double IPA. The result was a tropical umami explosion of sweet, sour, spicy, and bitter refreshment that offered the perfect antidote to the summer heat. It’s the type of drink you would enjoy slurping out of a three-foot novelty glass while walking along the Vegas Strip.

The beer world has seen plenty of fads come and go (Black IPAs, we hardly knew ye) but Barnes is convinced that the slushie is here to stay. “If it was just a gimmick I’d probably just do it once at a party and that would be it,” he says. “But because they’re so good and people like them so much, they do come back.”  

As for the beer purists who scoff at a frozen beer mug, let alone frozen beer, Barnes isn’t concerned.

“Things like this…bring a whole new demographic into beer,” he says. “There are so many different beer drinkers out there and it’s fun to try beers in different ways.”

RECIPE

MeSeeks Joose Beer Slushie

INGREDIENTS

– 64 oz. Los Angeles Ale Works MeSeeks Joose (if unavailable, you can substitute another hazy double IPA)

– 4 oz. pineapple juice

– 4 oz. orange juice

– 1 oz. simple syrup

– Chamoy sauce

– Tajin

INSTRUCTIONS

1. Freeze 32 oz. MeSeeks Joose in a covered, freezer-safe container or ice cube trays overnight.
2. Add 32 oz. frozen MeSeeks Joose, 32 o.z cold MeSeeks Joose, pineapple juice, orange juice, and simple syrup to a blender.
3. Pulse to break up frozen beer and gradually increase blender speed until smooth.
4. Serve in chamoy and Tajin rimmed glasses.

Related Video: How to Make a Sweet Tea and Vodka Slushie

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