Michelada

By Tim Weiner

Michelada
Michael Kraus for The New York Times
Total Time
5 minutes
Rating
4(241)
Comments
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And just what is in a michelada? In Mexico City, it consists of fresh lime juice, a trinity of Tabasco, Worcestershire and soy sauces, a pinch of black pepper and maybe (or maybe not) a dash of Maggi, the seasoning usually used for soups and stews. This mix makes up two or three fingers' worth of a tall glass. That glass needs ice in it. It needs beer. And it needs drinking. At least, I certainly think it does. It might sound like a hangover recipe, but to me it tastes like malted manna.

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Ingredients

Yield:1 cocktail
  • ½lime, preferably a Key lime
  • Coarse salt
  • 2dashes Worcestershire sauce
  • 1dash soy sauce
  • 1dash Tabasco sauce
  • 1pinch black pepper
  • 1dash Maggi seasoning, optional
  • 12ounces beer, preferably a dark Mexican beer like Negra Modelo
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

158 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 876 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.

  2. Step 2

    Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.

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Ratings

4 out of 5
241 user ratings
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Comments

Darcy

As a native to Mexico City I have to add some clarification. There are micheladas (or michelada cubana depending where) which typically are only, lime, salt, tabasco, maggi and Worcestershire sauce (no soy because the maggi takes care of that), then there are cheladas or micheladas (again depending on where) which have lime and salt, and then clamatos that have oyster juice and tomato. Then there are chamoyadas with sweet and spicy sauce, etc etc. S

David

Saying that any food/drink is "ALWAYS" prepared a certain way in any culture overlooks the diversity of culture with distance. It'd be as if you were saying all barbeque is prepared with only slow roasted pork and vinegar based sauce.

Mike

If you order a michelada in Mexico City, you will get a glass rimmed with salt, one ice cube with the juice of about one key lime, and a bottle of beer.

Charlie

This is under-flavored if you compare with a commercial can. Anyway, experimentation can be fun if you don’t mind.

Concerned Citizen

I always ordered Cheladas if I wanted lime and beer and micheladas if I wanted maggi, Worcestershire, tajin, lime, hot sauce goodness. Absolutely nothing better on a hot day! I love to pre-mix my michelada mix in a mason jar, throw it in the cooler, and add it to beers once the adventure is underway—Always a crowd pleaser!

Dman

When I make this I include a dash of mayo to make it even more authentic

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