The mayogarita, a margarita served in a glass dipped in mayonnaise, is a popular drink among mayolers in Japan, but is not considered healthy due to its high cholesterol content. Some chefs suggest it could make a good marinade or sauce base for seafood or chicken dishes.
The mayogarita is not a healthy alternative to the margaritas invented by the Mayo Clinic. It is actually very far from healthy and the Mayo Clinic would probably advise against its consumption due to its high cholesterol content. Instead, this alcoholic beverage has become popular in Japan among a group who call themselves mayolers—folks who really enjoy mayonnaise on a variety of foods we wouldn’t normally associate with the spread. This includes mayonnaise on cold spaghetti, ice cream and candy bars. In particular, mayogarita is a specialty of the Tokyo restaurant, Mayonnaise Kitchen, which mayonnaise in Japan often frequent to indulge in a variety of mayonnaise-flavoured delicacies.
Essentially, mayogarita is a combination of the traditional margarita served in a glass dipped in mayonnaise, instead of the normal dipping glass for a margarita, which tends to be salt. A basic margarita is a combination of tequila, triple sec and lime juice. This can be served on the rocks or mixed with ice. Margaritas are most associated with Mexico, but the mayoler population in Japan prompted the drink’s migration to places like The Mayonnaise Kitchen.
Like the standard margarita, the mayogarita can be served mixed or over ice, but it gets that quite unique flavor from the glass being dipped in mayonnaise rather than salt. Mayo often drips down the sides of the drink, which to the mayor means “Yum!” The response of those who do not care for mayonnaise or who cannot imagine this combination of flavors is not so favorable. Blogs have been devoted to the question of how this drink might be consumed and how much money someone would have to pay the blogger to actually drink one of these drinks. Yet Japan’s mayolers would gladly consume the drink without paying, and actually flock to places like Tokyo’s restaurant just to have this favorite tipple.
Some chefs outside of Japan have adopted a less negative attitude towards mayogarita. They suggest that the combination of flavors and creaminess might not be the perfect drink, but it could make a good marinade or sauce base for a variety of seafood or chicken dishes. The flavor of mayonnaise, especially the Japanese kind, combined with lime and tequila, could be brushed onto grilled chicken or shrimp with interesting results.
Others find the combination too difficult to contemplate without letting out exclamations like “EWW!” The mayogarita is a great example of the different tastes around the world and doesn’t deserve such a biased response. The phrase “to each his own” comes to mind when considering this alcoholic drink.
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