Mexican Michelada 3 Ways

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Prep Time: minutes
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Ingredients

  • Classic Mexican Michelada
  • salt to line the rim of a beer mug
  • 3 limes juiced
  • 1 oz. worcestershire sauce
  • ¼ oz. Maggi sauce
  • ¼ oz. Tabasco sauce
  • 1 beer
  • Chamoy Michelada
  • Chamoy sauce to line the rim of a beer mug
  • Tajin seasoning to line the rim of a beer mug
  • 1 shot (2 oz.) clamato juice
  • 1 shot (2 oz.) tomato juice
  • 3 limes juiced
  • 1 oz. worcestershire sauce
  • ½ oz. Valentina sauce
  • ¼ oz. Cholula hot sauce
  • 1 beer
  • tamarind for garnish
  • Ojo Rojo Michelada
  • Tajin seasoning
  • 3 limes juiced
  • 1 shot (2oz.) clamato juice
  • ½ oz. Valentina sauce
  • ¼ oz Maggi sauce
  • 1 beer
  • sliced cucumber for garnish
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Beer with lime, hot sauce and Worcestershire sauce? Welcome to the wonderful world of Mexican Micheladas!

If you’ve never had an authentic Mexican Michelada, you’ve been missing out on a lip-smacking, refreshing and unique twist on your basic glass of beer. As with so many classic Mexican recipes (see: Chiles en Nogada), this iconic and super-popular drink is steeped in history and lore. It's also rich in traditional flavors and ingredients like lime and chile. We'll get to them in a bit.

Who Invented the Mexican Michelada?

Did you know the origins of this drink trace back to the Mexican Revolution? Legend has it that a military hero named General Don Augusto Michel would reward his troops with a trip to his favorite cantina in San Luis Potosí. Here the good general would treat his men to beer spiked with lime and hot sauce.  In his honor, the cantina's owner named the concoction "Michelada," a combination of Michel and chelada, a slang term for a nice, cold beer.

Micheladas soon became a beloved national drink, and as time went by, bartenders across the country added their own twists to it. There are many Michelada recipes out there today, and we're going to show you how to make three versions of this delicious Mexican beer cocktail.

Directions

Classic Mexican Michelada
  1. Rub a lime wedge along the rim of an ice-cold beer mug and dip in salt.
  2. Add the lime juice.
  3. Add all the sauces (Worcestershire sauce, Maggi® and Tabasco®).
  4. Slowly pour an ice-cold beer into the glass.
  5. Garnish with a fresh lime wedge.Garnish with a fresh lime wedge.
Chamoy Michelada
  1. Rub the rim of an ice-cold beer mug with lime and dip into chamoy sauce and tajín seasoning.
  2. Add the lime juice.
  3. Add the Clamato and tomato juice.
  4. Add the sauces (Worcestershire, Valentina and Cholula® hot sauce).
  5. Slowly pour an ice-cold beer into the glass.
  6. Garnish with tamarind.Garnish with tamarind.
Ojo Rojo Michelada
  1. Rub an ice-cold beer mug rim with lime and dip in tajín seasoning.
  2. Add the lime juice.
  3. Add the Clamato juice.
  4. Add the sauces. (Valentina and Maggi®).
  5. Slowly pour an ice-cold beer into the glass.
  6. Garnish with cucumber slices dipped in tajín seasoning and a lime slice.Garnish with cucumber slices dipped in tajín seasoning and a lime slice.

Chef Notes


Before you make your Michelada, place your beer mugs in the freezer for a few minutes to get that nice ice-cold chill on the glass.

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