A frosty glass with a rim of salt and chili, a squeeze of lime, a few dashes of hot and savory sauces, then ice cold lager poured on top. The Michelada is salty, sour and spicy all at once, and on a hot day it beats a plain beer every time.
12 oz
Mexican lager one bottle, well chillede.g. Corona · Modelo · Sol · Dos Equis · Pacifico
¾ oz
lime juice
2 dash
Worcestershire sauce
2 dash
sauce such as a Mexican style chili sauce
pinch of
salt mixed with a little cayenne for the rim
pinch of
celery salt
pinch of
black pepper
Garnish: Salt and chili rim, lime wedge · Ice: Ice cubes
Michelada
Tangy, salty and savory with lime, umami, gentle chili heat and crisp, cold lager. Light in alcohol and very refreshing.
The Michelada is one of Mexico's most popular beer drinks, and it has many regional forms. At its simplest, often called a chelada, it is just beer with lime juice and salt. Add sauces such as Worcestershire, Maggi seasoning or hot chili sauce and it becomes a michelada; in some regions tomato and clam juice are added as well.
The name is usually explained as a play on "mi chela helada", "my cold beer" in Mexican slang, though this is a popular explanation rather than a proven one, and several people and clubs have been named as its inventor. What is clear is that it is a fixture in Mexican bars and homes and has become popular in the United States and beyond.
A Chelada has only lime and salt; a Michelada adds savory and spicy sauces.
A light, crisp Mexican lager or pilsner works best.
Not always. Many versions do, but the basic Michelada is built only on lime, sauces and spices.
The perfect sound
Spicy, salty and made for a sunny patio.
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