How to Make a Mexican Michelada

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.

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Michelada

A spicy, cold drink that goes down easily especially on hot summer days. This Mexican drink goes well with just about any Mexican food or just as is. Cheers! Salud.

5 from 1 vote

Print Pin Rate

Course: Drinks

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Calories: 16kcal

Author: Maggie Unzueta

Ingredients

• ▢ 1 can or bottle Mexican beer
• ▢ Dash of Jugo Maggi
• ▢ Dash of Worcestershire sauce
• ▢ Dash of hot sauce
• ▢ 1/4 cup Clamato
• ▢ 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, Jugo Maggi, Worcestershire sauce, hot sauce, Clamato, and lime juice.
• Lastly, add the beer.
• Stir to combine.
• Cheers! Salud.

Notes

Use a hot sauce like Tabasco, Valentina, or Tapatio. 

Clamato is tomato juice. You can also substitute for V8. 

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 9mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

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: