Maggi is basically some sort of weird soy sauce plus MSG flavor combo, and it's used all over the world but hasn't caught on much in the States for whatever reason. It definitely does help some stuff like soups and stews (which is all I've tried it on to be honest) https://www.chicagotribune.com/dini...uce-you-should-know-about-20150810-story.html Mix up a good tex/mex bbq rub and use that as the dry ingredients, soak overnight in a closed container in tomato juice and your favorite hot sauce (as needed, can also be added at the end with the lime) so they're not gritty. Combine with beer as needed. I can't get over the smell of Clamato, in any beverage.
It's true. I'd say a lot of american people have no clue of what it is. I don't use Maggi, I use a brand called golden mountain. It tastes identical, cheaper and doesn't have msg. It can be found in any Asian grocer. I've also found that Maggi produced in Europe have a better flavor than ones produced elsewhere.
They also have a hot version that is excellent, but doesn't come in the big bottles. I am a huge fan.
Pastry Wars michelada is lame. I use to like it when I had just started drinking micheladas, but now a days I realized that it's just waaaaay too spicy with not a ton of flavor. I recommend San Marcos Refresqueria on Broadway, just outside the 610 loop. Cash only. My favorite Michelada is from Matamoros, Mx from this seafood restaurant. Wish you guys could go there and taste. It's damn good.
All of y’all that like Captain Toms, Tampico seafood etc.. Louisiana hot sauce, fresh squeezed lime, salt, pepper or cayenne, plus or minus the maggi based on preference.
