On a hot evening in Austin, Texas, Mark Yawn, the bar manager at eclectic Tex-Mex restaurant Ranch 616, was stocking up on Topo Chico. He said the Mexican sparkling water is one of his most popular non-alcoholic beverages — he’s also a fan of the drink.
Walk the dog after dinner, and if it’s hot, hit the bodega to see if it has started carrying this Topo Chico water our Kate Murphy wrote about for the paper we delivered this morning. No? That’s O.K. Take an ice pop. Life’s good.
New York Times discovered the magic of Topo Chico yesterday, which it describes as a "Mexican sparkling water" necessary for summer survival in Texas, and used as "the finishing fizz in cocktails at the hippest bars in Austin."