The word for “beer” in Spanish is “cerveza.” If you go to Mexico, the slang word is “chela.” Now if you want to say “cold beer,” you say “una chela helada.” Over time, the combination of that phrase became MICHELADA and somewhere in there, they also added hot sauce and lots of other good stuff. It may sound strange at first, but you can’t knock it until you try it.
Michelada
Ingredients
- 1 can or bottle Mexican beer
- Dash of soy sauce
- Dash of Worcestershire sauce
- Dash of hot sauce
- juice of 1 lime
- handful of ice
- salt for garnish
Instructions
- Rub the lime on the rim of the beer mug.
- Dip the mug in the salt.
- Add ice, soy sauce, Worcestershire sauce, hot sauce, and lime juice.
- Lastly, add the beer.
- Cheers! Salud.
A Michelada is a spicy, Bloody Mary type beer served very cold usually in a beer mug. On a hot day, let me tell you. You can suck down a few of those without a problem. Summer is almost here, right? Must get ready. 😉
Lime is more commonly used in Mexico. We cook more with lime not so much lemon. I think that’s just a cultural, how we cook thing.
I’ve seen people not use salt and instead use tajin or some kind of chili. We take our chili seriously in Mexico. Tajin is awesome on fruit like oranges and mango. It’s not too spicy, but it still has the chili flavor we like.
Do you see how cold the glass is? This Michelada is going to go down easily.
Clug. Clug. Clug. Some people will use a darker beer for their Michelada – Modelo or Bohemia, for example. I’m using a light beer here. It’s just my preference. I like to keep it light, and a lager makes it heavier. I will say, the lager goes better with the chili.
Watch me make a Michelada:
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