Barley and hibiscus · Fizzes on command
Cebadina
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A pinch of baking soda is stirred in just before serving, so the drink foams up and is gulped while it fizzes.
A chilled, non-alcoholic barley drink flavoured with hibiscus and fruit, sold from street stands in León and Irapuato.
Why it's made this way: Ramón Arrieta created it in Guadalajara in 1945, opened a cebadina shop in León in 1947 and moved to Irapuato in 1950; it survives today as a traditional drink of León and Irapuato rather than of its birthplace.
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Part of World of Street Food — 3422 dishes from 118 countries.
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