Saturday, February 19, 2011

The Magnificent Michelada

I am reposting this recipe from the dusty archives of this blog, so that those of you who have not been acquainted with this Mexican thirst-quenching marvel may attempt it at home. Unlike Mexican Japanese Peanuts, you can make a Michelada in your kitchen without fearing for the safety of the planet.
The Michelada is not only extremely refreshing, it also allows you to drink without keeling over too fast. I spent four months in Mexico a few years ago and basically subsisted on Micheladas to keep up with the bunch of professional alcoholics I called my friends.

Mexican beer

• Squeeze limes into lime juice. Get plump, juicy, sweet limes from Mexico, not the shriveled, puny, bitter limes they serve at most bars in NY.

• Rim the edge of a beer mug or highball glass with salt. You do this by moistening the rim with a lime cut in half. If you are adventurous and love a spicy kick, rim the glass with Tajin chili powder (it has lime and salt). This is how they do it at La Esquina.

• Put ice in the salt-rimmed glass. Add fresh squeezed lime juice to taste, about up to one third of the glass according to your tolerance for puckering up.

• Add Mexican beer. The blond beers like Corona, Sol, Pacifico, or Modelo Especial work great. I love it with Negra Modelo.



  1. No, no, no... where is the clamato juice? And the salsa inglesa???? Now, *that* is a
    Michelada! Negra Modelo or Indio are the best!

  2. Ah, Super Babe, I know my willful omission of the other ingredients would come back to haunt me. I've no doubt all that stuff is delicious, but I prefer my micheladas without the spicy kick.

  3. Anonymous2:19 PM

    This is northern style, but a true Michelada nonetheless! And my personal favorite (I don't mess with Clamato or worcestershire). Also, make sure to chill the beer in the freezer first!