For Canadians, the Michelada is like a Ceasar but made with beer. For the Americans its similar to a Bloody Mary with beer. It’s the perfect afternoon snack on a hot day. I say snack because it’s like a meal in a glass.
Essentially the Michelada is a beer with additional seasonings. Spices, lime, clamato juice and more. Just about every place makes them differently.
Often it doesn’t come with Clamato unless you ask. And sometimes it comes garnished with fruit, salad, tamarind straws, celery and spicy peppers, boiled shrimp, aguachile, scallops, peanuts, well, you get the point.
In Puerto Vallarta when it is served with Clamato it is a Cielo Rojo and with just lime and salt it is a chelada. Around the country, the Michelada is called many things.
Interestingly many car washes have a Michelada bar for their clients while they wait for their vehicles to be finished. Only in Mexico!
Whether its happy hour or brunch, the Michelada is a refreshing drink. We like ours limey and spicy but each to their own!
Michelada Recipe –
3 limes, squeezed and with the pulp scraped loose
2 dashes Worcestershire sauce
1 dash soy sauce
5 dashes Valentina’s sauce
1 pinch black pepper or steak seasoning
1 dash Maggi seasoning,
12 ounces beer, preferably something Mexican
4-6 ounces Clamato Juice
Michelada with shrimp
Salt the rim of your glass
Add plenty of ice
Add all the spices and sauces
Add the lime and the lime pulp
Add the beer and clamato.
Taste and continue doctoring until it’s perfect for you!