PhotoTo be sure, travelers and even locals in Mexico are warned against drinking the water, but Topo Chico has been bottled and consumed there since 1895. Still, Topo Chico is only a tiny division that operates relatively independently, and its marketing is endearingly un-slick. Advertisement Continue reading the main storyBeyond any curative powers, many fans of Topo Chico will tell you that it just tastes good. “The supreme effervescence influenced a lot on my first record.”All this love has taken the bottler of Topo Chico somewhat aback. “There’s nothing better than a cold Topo Chico after a long, hard service,” said Mr. Yu, who was named 2016 Best Chef Southwest by the James Beard Foundation.

Source: New York Times August 04, 2016 15:22 UTC