This Perfect Michelada Recipe is loaded with the classics: beer, lime juice and hot sauce. It’s the perfect pairing to your Cinco de Mayo feast or a thirst quencher on a hot summer day. Alternate it with our Mango Michelada and rim it with Chamoy to keep things interesting. Drink up!
With Cinco de Mayo coming up we figured today is the perfect day to share our Perfect Michelada Recipe (or Chelada). Come Saturday we’re going to be knees deep in Carne Asada Burritos, Classic Margaritas and Micheladas. Mexican Food Recipes are our favorite here at FoodieandWine.com if you haven’t noticed.
If you’re not familiar with the Michelada Ingredients are simple, but vary from region to region. Classic Michelada Ingredients include beer, lime juice, and spices/peppers, served in a salt-rimmed glass.
Looking for a Michelada without Clamato or a Michelada Recipe without Bloody Mary Mix? This is it. Some restaurants and fans like mixing in tomato juice however we don’t find it necessary. We keep the tomato juice for when we’re knocking back a Bloody Maria or Bloody Caesar..
Just like the Bloody Mary, we weren’t sure if we’d love Micheladas when first introduced to them during our time in Texas. Looking back my drink repertoire consisted of Shiner Bock, Apple-tinis and Wyder’s Cider. So, anything with Worcestershire sauce mixed in was drastically different. But good different as it turns out.
This Michelada recipe should be made with a light Mexican beer, such as Corona, Modelo, Pacífico or Tecate. It is a Mexican-themed recipe after all. Don’t replace it with a non-Mexican beer. What ever beer you’d use in a Beermosa, you can use in this recipe.
This thirst quenching drink is very adaptable so make sure you play with the ratios to get it just right. We can never have enough spice so almost double to hot sauce. Just don’t “skip” out on any of the ingredients. They are all important to the final product.
Depending on how much you have to drink this Cinco de Mayo, consider having the ingredients on hand to make this Michelada Recipe on Seis de Mayo as Latin America believes it’s a hangover cure. Only one way to find out for sure! Cheers!
- 1 Dash Chili-salt blend (We use Tajín)
- 2 oz Lime Juice (Fresh is best)
- 2 tsp Hot sauce (Mexican style is best)
- 1 tsp Worcestershire Sauce
- 1 dash Salt
- 12 oz Light Mexican beer
- Add chili-salt to a wide, shallow dish to cover the bottom. Rub the rim of the glass with water or lime juice from the squeezed lime. Dip the glass into the salt to create a chili-salt rimmed glass.
- Fill the glass with lime juice, hot sauce, Worcestershire sauce and a pinch of salt. Mix to combine.
- Fill the glass with ice and top with beer. Gently stir to combine keeping the carbonation in tact.
- Enjoy immediately