Talk:Licuado

Not necessarily with milk, at least in Argentina
I didn't edit it into the article because I'm not sure if it's only a local thing, but licuados here in Argentina don't necessarily use milk. As long as you have fruit and a liquid base, prepared with a blender on the fly, you have a licuado. The liquid base may be milk, water or fresh-squeezed orange juice (usually with water, to make it thinner).

For example, a popular licuado is durazno con naranja (peaches with orange), which is the result of blending peaches in fresh-squeezed orange juice with a little water. Sugar and crushed ice (before blending) can be included too. Andrés Djordjalian (talk) 04:35, 20 February 2009 (UTC)
 * The article and its sources make clear that there are regional variations in the terminology and preparation. In California I have only seen licuados with milk, and I think it came into California from Mexico.  And as you can see the milk marketing group advertised them in California.  It might be helpful to give more structure to the "variations" section so that the variations are easier to understand.  It would also be useful to translate the Spanish articles for these things, but the Spanish article licuados no hay fuentes.Wikidemon (talk) 05:22, 20 February 2009 (UTC)

Lower in calories and thinner? Are you sure?
I'm not sure I agree with "This makes them lower in calories, thinner [...] than most smoothies." For example, a licuado de banana con leche (banana and milk licuado), which consists of bananas, milk and sugar, can be pretty thick and caloric if it is prepared with sufficient sugar and no crushed ice, as it is usually done in Argentina, except at the beach (where they add ice). Its advantage from a nutritional point of view, besides the protein content, is that it has a lower glycemic index due to the presence of milk but, as many other licuados, it's not hypocaloric. Andrés Djordjalian (talk) 04:43, 20 February 2009 (UTC)