Chelada’s Revenge | News | Salt Lake City | Salt Lake City Weekly

Chelada’s Revenge 

Pin It
Favorite

This chelada thing is taking on a life of its own. If you’ve read this column lately, you know that I’ve become a fan of the chelada, a simple drink I discovered in Cancun. Everywhere I go, I’m finding people with chelada on the brain. Sam Callis even stopped me the same day Johnny Winter was playing the Zephyr, cut short his conversation with a Winter roadie, and asked me what was in a chelada. That should tell you something about the stature of the chelada. Only the phrase “’preciate cha” can claim a faster ascent into the mainstream consciousness of Utah residents.

Over at Port O’Call two bartenders, Brett and Clint, are now proficient at making cheladas. We trained them one night by drinking about 30 of them. Next time you’re in, hit them up for one. Oh, and Katie the waitress is a big help, too. On the other hand, the crew at Lumpy’s (other than that lime squeezin’ Rooster) is a bit brackish about them. Don’t know why, they just are. I’ve tried to tell them that they should really promote cheladas, since I’m certain they will be the “next big thing.” And, I remind them, I should know because I was the one who brought karaoke to Utah. You could look it up.

Ben Fulton tells me that the chelada could not have arrived in our midst at a more appropriate time. Ben isn’t exactly Edward Abbey, but he sure has a passion for Utah water. It really has his goat that so soon after the snowfall, so soon before the next rain, people are out watering their yards. “A damned shame,” he says. For his part, Ben only drinks imported water. He believes, though, that people drinking cheladas are doing the rest of Utah a favor because the chelada only uses water in the form of ice. Sometimes you can even get two cheladas out of one batch of ice. “That’s what I call efficiency,” says Ben, who also notes that the chelada has water retention qualities (a salted rim) that lessens the need for drinking more cheladas. Ergo, less ice consumption and more water for the rest of us.

He may be on to something.

It’s a well-known fact to everyone except Utahns that we live in a desert. Take away the mountains and what water those mountains give us and we’re talking serious xeriscape. And now, says Ben, they even want to dam up the Bear River, about the only river in Utah not yet plugged up “just so Utahns can keep watering their frigging lawns.”

And for making ice for cheladas.

Pin It
Favorite

More by John Saltas

  • Blame Me

    It's says something about the hip and personable Cox that he's able to win over so many democrats and independents, who, at minimum, acknowledge he's not a giant jerk.
    • Jan 2, 2019
  • No Compromise

    All day, every day, some part of my body hurts.
    • Nov 21, 2018
  • For Our Babies

    Not 10 percent of Utah's population, but near 100, will, during their lifetime, be affected either directly or through a family member by the pain of cancer, a different maddening disease or from blowing out a knee at Brigham Young University.
    • Oct 10, 2018
  • More »

Latest in News

  • Leasing Utah Away

    BLM proposed leases in southeastern Utah tick off environmentalists, Native American tribes.
    • Mar 20, 2019
  • Double Take

    State senator-turned SLC mayoral candidate Jim Dabakis raises eyebrows with KUTV alignment.
    • Mar 13, 2019
  • Legislative Hangover

    Stronger beer could soon be available on taps and in grocery stores across the state, but not everyone is happy.
    • Mar 6, 2019
  • More »

Comments

Subscribe to this thread:

Add a comment

Readers also liked…

  • Gagged and Bound

    Row between South Salt Lake and muralist gets the burlesque treatment.
    • Mar 21, 2018
  • Love Letters

    Correspondence between a young woman at the Topaz internment camp and her beloved sheds light on Trump's America.
    • Sep 6, 2017

© 2019 Salt Lake City Weekly

Website powered by Foundation