Michelada Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
2 drinks
There are several variations on this beertail, which is based on beer and lime juice. The version here is also known as a Michelada Cubana south of the border. With a flavor that’s sort of a mix between A.1. steak sauce and a Bloody Mary, our beer cocktail is an acquired taste (but one we think worth acquiring).
What to buy: Maggi is a dark liquid seasoning that is reminiscent of soy sauce yet doesn’t contain soy. It can be found at Asian and Latin markets. If you can’t find it, substitute soy sauce.
Game plan: For a slacker solution, go to the store and buy yourself a pack of one of the various cerveza preparadas that are being marketed by the big beer companies.
This recipe was featured as part of our Super Bowl for a Crowd menu.
INGREDIENTS
- Salt, for rimming the glasses
- 1/4 cup freshly squeezed lime juice, rinds reserved
- Ice
- 1 1/2 cups light Mexican beer, such as Corona
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce, such as Tabasco
- 1 teaspoon Maggi or soy sauce
- Freshly ground black pepper, for garnish
INSTRUCTIONS
- Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.
- Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of freshly ground black pepper, and serve.
mmm this looks amazing! I've always doctored my Negro Modelo with some lime juice and salt, but never gone quite this far. Sounds so refreshing and delish.
We use the easy shortcut method - spicy bloody mary mixed w/Corona or Dos Equis..rim w/lime and salt. Clamata gives it a funky taste if you ask me - keep it simple..spice V8 works really well I agree!
Here yall go again...What came first, the Chicken or the Egg.
My mom used to drink Snap E Toms in her ber back in the 60's...she didnt have a name for it...she just did it.
I use spicy V-8 with Lime and Tabasco. I dont care if Mexicans dont drink it that way...Mexicans did invent every food or drink we have in the Southwest.
To suggest there is only one right name or way is ridiculous.
This also looks to me like a more tame alternative to the "Bloody Mary Remedy."
I learned how to make these from one of the best places to get them in Texas called Jardin Corona. I make these almost every weekend, and def agree with pastryqueen and orbitron...Tapatio is the way to go. Tapatio has a lot more flavor than Tabasco. Also, some A1 sauce in place of Worcestershire is quite tasty! Fresh squeezed lime juice is a must! Mmm...this is a great drink!
Here in Texas, all my original experiences with micheladas had a tomato base spicy mix similar to a bloody mary mix but with almost 50/50 lime juice, served over ice with a salt rim in a beer mug, with a cerveza of your choice on the side. the occasional variation is the solo lime juice with a dash of tapatio or valenciana, served the same way. When my friends do it we use zing zang, lots of lime...+READ
Here in Texas, all my original experiences with micheladas had a tomato base spicy mix similar to a bloody mary mix but with almost 50/50 lime juice, served over ice with a salt rim in a beer mug, with a cerveza of your choice on the side. the occasional variation is the solo lime juice with a dash of tapatio or valenciana, served the same way. When my friends do it we use zing zang, lots of lime juice, ice, salt and pacificos....-COLLAPSE
I had always heard that the term derived from 'mi cheve helada', or, literally, my frozen beer.
beer, lime, salt, tapatio. . . ice. . .nada mas.
or do the lazy way and buy your beer of choice and spicy v-8 - oh yum
I'm done here; everyone has their favorites. ¡Que disfruten sus micheladas!
I prefer the simpler version. Also the last time I looked (last night) nowhere on a bottle of Tabasco does it say that it is salsa, it is a hot sauce...hot sauce made with Tabasco peppers to be precise.
please note if your ever in Juarez or el paso and you order a Michelada you will get the ice+ beer+ lime juice+salt rim that is absolutely heavenly on a hot day!
Preparation: Ice + beer + lime juice + salt rim
This is how most of my Mexican costomers have it and call it simply a Michelada.
¡Cool!
Another recomendationi which is a variation of the Clasic Michelada is:
Rusa (Michalada Rusa): this is a fresher and simpler drink recommended if spices and too much condiments upset your stomach.
Preparation: Ice + beer + lime juice + salt
Guadalajara Style
More thoughts on this popular drink.
Some bars and restaurants here n Mexico offer "Micheladas de sabores". In other words, you can get it made to your taste, in different flavors.
An interesting variant is served at Langostiko's Beach Restaurant (actually located deep inland in Morelia, Michoacán. The serve a Clamato-based Michelada with cooked shrimp and a few raw oysters in it. I took one...+READ
More thoughts on this popular drink.
Some bars and restaurants here n Mexico offer "Micheladas de sabores". In other words, you can get it made to your taste, in different flavors.
An interesting variant is served at Langostiko's Beach Restaurant (actually located deep inland in Morelia, Michoacán. The serve a Clamato-based Michelada with cooked shrimp and a few raw oysters in it. I took one without the oysters, (which I won't eat raw in Mexico) and it was pretty good. But, I think it's a waste of shrimp.-COLLAPSE
"This traditional Mexican Drink, beer with pocante was a favorite of the revolutionary General from San Luis Potosi, "Don Agusto Michel", from whom its name is derived."
I'd been thinking it was derived from Mexican slang for "cerveza", which is "chela". It also means "Betty",
"Ada" as a suffix means "ade" such as in "limonada", fresh limeade.
Thus, Mi+chela+ada would mean "My beer (plus) lime...+READ
"This traditional Mexican Drink, beer with pocante was a favorite of the revolutionary General from San Luis Potosi, "Don Agusto Michel", from whom its name is derived."
I'd been thinking it was derived from Mexican slang for "cerveza", which is "chela". It also means "Betty",
"Ada" as a suffix means "ade" such as in "limonada", fresh limeade.
Thus, Mi+chela+ada would mean "My beer (plus) lime juice".
What could be simpler, ¿verdad?-COLLAPSE
A Michelada Cubano, is a Michelada con picantes (maggi, worchester, hot sauce, pepper) and the ingredients for the plain Michelada. There is no clamato in the original. I've heard of such a drink called a "Cielo Rojo".
This is a great new product on the market now called a chelada, it is budweiser or bud light mixed in a can with clamato juice. Great way to recover from a bad night.
The posted recipe tells you to mix everything together. That's not the way I've been served micheladas in Mexico. All the non-beer ingredients go into the glass with ice first, then the beer is poured over them. In some regions of Mexico, a michelada has a tomatoey flavor, while in Mexico City I've only seen them with lime juice, ice, and salt with the beer. The first place I ever had a michelada...+READ
The posted recipe tells you to mix everything together. That's not the way I've been served micheladas in Mexico. All the non-beer ingredients go into the glass with ice first, then the beer is poured over them. In some regions of Mexico, a michelada has a tomatoey flavor, while in Mexico City I've only seen them with lime juice, ice, and salt with the beer. The first place I ever had a michelada was at the Bar Opera in the Centro Historico - a beautiful old place with 19th Century decor and a bullet hole put in the ceiling by Pancho Villa when he rode in on his horse.-COLLAPSE
Tabasco sounds horrible in a Michelada... and well in anything. It is by far the worst bottled salsa I have ever come across... I don't know how governments allow consumers to be duped into that crap!
Here in Houston, we have a fabulous but funky seafood restaurant where I was first introduced to Micheladas (Captain Toms). They use chilled beer mugs, squeeze a full lime into the glass, sprinkle salt on the rum, add their special sauce, and whatever beer you desire. I love it! I've been trying to duplicate the sauce at home, and think it's fairly simple...I've come close. I believe it's mostly...+READ
Here in Houston, we have a fabulous but funky seafood restaurant where I was first introduced to Micheladas (Captain Toms). They use chilled beer mugs, squeeze a full lime into the glass, sprinkle salt on the rum, add their special sauce, and whatever beer you desire. I love it! I've been trying to duplicate the sauce at home, and think it's fairly simple...I've come close. I believe it's mostly tabasco-based. The soy sauce doesn't seem right. I love the flavor burst of cold beer, lime, hot sauce and salt!-COLLAPSE
Its possible but that just sounds like an East L.A. interpretation to me. The construct of Mexicanisms don't really work that way. Futher you have two common offerings the Michelada & the Chelada.... as well as typical slang for beer like Chelas & Birrias.
When it comes to explaining Michelada vs. Chelada... I could bet the Michelada came first... then someone stripped it of some ingredients...+READ
Its possible but that just sounds like an East L.A. interpretation to me. The construct of Mexicanisms don't really work that way. Futher you have two common offerings the Michelada & the Chelada.... as well as typical slang for beer like Chelas & Birrias.
When it comes to explaining Michelada vs. Chelada... I could bet the Michelada came first... then someone stripped it of some ingredients and shortened the name to Chelada... that works perfectly in Mexican logic.-COLLAPSE
I always heard that "michelada" came from "mi chelada", "my chilled thing".
Eat_Nopal, the michelada (aka chelada, chavela, habela cerveza preparada) involves clam juice, usually clamato and involve a few shrimp on the rim, so you might be right about the Nahautl connection.
http://www.chowhound.com/topics/305888
The most common version on the web is
1 part Clamato; 2 parts Beer; 1 squirt Lemon Juice; 3 dashes Tabasco Sauce; 2 drops Worchester Sauce.
2top thanks for the identifying the origin of the name... I was always curious and wondering if it somehow derived from the Nahautl pre-fix Mich (fish)... as in Michoacan (place of the fisherman)... because the earliest versions of Michelada I remember did involve clam juice.
Gotta use Maggi "seasoning sauce" instead of regular soy sauce...and add a little sea salt and freshly ground pepper!
I love this drink! Lately, my friends have been using Clamato to mix with their beers, which is interesting, especially if you like the clam flavor. I prefer the traditional Michelada. They actually sell this in a can, pre-made, as well.
This traditional Mexican Drink, beer with pocante was a favorite of the revolutionary General from San Luis Potosi, "Don Agusto Michel", from whom its name is derived.
Interesting twist. I'll have to try it once the weather here warms up a bit. I've had a similar, simpler version that was called a chelada that was just beer and lime juice in a salt rimmed glass. Very refreshing on a hot summer day. I've also made my own version with freshly squeezed grapefruit juice instead of lime. Very tasty although it is much better if you squeeze the grapefruit yourself...+READ
Interesting twist. I'll have to try it once the weather here warms up a bit. I've had a similar, simpler version that was called a chelada that was just beer and lime juice in a salt rimmed glass. Very refreshing on a hot summer day. I've also made my own version with freshly squeezed grapefruit juice instead of lime. Very tasty although it is much better if you squeeze the grapefruit yourself instead of buying it in a bottle. Bottled grapefruit juice tends to be either too bitter or too sweet.-COLLAPSE