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This spicy beer drink originally comes from Northern Mexico, but can be found almost everywhere in the country. The name loosely translates to “my chilled beer” and is a perfect accompaniment to any Mexican snack like pambazos, tlayudas, nachos, pieces of enchilado, or guacamole dip. Serve these at your next Mexican fiesta for a truly authentic beverage.
The origins of the drink go back to the 1940’s when the practice of adding hot sauce and lime to beer became popular in Mexico.
Some grocery stores offer premade michelada mix that you can add to beer for an instant michelada. Most are garbage. You are much better off buying all the ingredients yourself and making your own michelada mix if you are planning on mixing many drinks. Fresher is better, so make your michelada mix as close to the time of serving if possible.
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Mix together the salt and chili powder on a small plate. Rim a beer glass with a little lime juice and then dip in the salt and chili mixture to cover the top of the glass.
Fill mug with ice (ice in a beer is popular in Mexico and other parts of Latin America).
Add lime juice, hot sauce, soy sauce, Worcestershire sauce, and a pinch of black pepper to the ice.
Slowly pour in beer. The salt on the rim will cause the beer to foam up, so be careful while adding beer.
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