Topo Chico

Topo Chico, Mexican Mineral Water
“L’eau minerale,” way I got used to it, at first. Here, like the top suggests, it’s “Aqua Mineral.”

There’s a point where this becomes amusing, in a twisted way. One of the earliest trips to Mexico that I recall, there was the admonishment to “Brush your teeth in coca-cola, as the water isn’t safe.”

Topo Chico Bottle Top

Unlike the United States, elsewhere in the world, the tap water isn’t always safe to drink. If you’re anti-fluoride, the water here might still not be safe to drink, but that’s not part of the question.

Client, a female, by the time she was thirty, she’d had, like, eight (8) kids. After a reading with me, I asked her if she knew where to the kids were coming from. Absolutely serious, she looked me in the eyes, and replied, “I didn’t get pregnant until I moved to Austin so it must be the water here.”

I can’t recall the first time I saw it, but it’s a staple of nearly all my daily existence in South Texas. Austin, too. Love the heavy glass bottle, love the flavor, love the bubbles. Not being much of a drinker these days, I still find that that certain food groups demand that “beer-like” effervescent quality in carbonated drinks. I miss Artesia-brand water, as it was, if I recall, naturally carbonated.

Topo Chico has taken over as my favorite brand of water. Certainly better than the European variants, and the cost of transportation has to be less, unless, like, they started bottling local water, adding gas, and just sticking a label on it, so we think it’s fancy. Who knows?

    Topo Chico is Mexican, and I like it.

An image I missed the other afternoon, but would’ve been so perfect, a Local Coffee espresso with a bottle of Topo Chico beside it. The carbonated water made the espresso taste especially sweet that afternoon.

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Comments on this entry are closed.

  • wendy Mar 26, 2014 @ 12:29

    i miss topo chico w/espresso and a lime.

  • Kramer Wetzel Mar 26, 2014 @ 16:24

    you put lime in espresso? I thought you put the lime in the cocoanut….

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