You might remember this guest-poster from his pulled pork tacos that he so lovingly shared with yall. Mother humper is back with my new favorite drank, The Michelada. For the last 7 months, K been bull shitting bout getting me this post, and I’ve been salivating at the thought of the spicy, beery, tomatoey concocktion (!) the whole time. Now that I have the true recipe, finsta coerce B into making me one right now…
One of my favorite drinks of all time, and super high up in my rotation, is the Michelada. (Mee-Chay-Lah-Thah). This is a mexican drink that shares some traits with the Bloody Mary, but rather than vodka, beers is used, along with lime, and other ingredients. The popularity of this drink is spreading like tazy, with many latin restaurants now serving their own versions. In Fact, even the big boy beer companies have caught on, marketing “chelada” beers that come with lime juice already mixed in. This half-hearted attempt to cash in, and total bastardization of the original, is the kind of thing that makes me wanna go to the corner store, buy a Miller “Chill”, puke on it, then shoot it with a gun.
But here’s the meat of the story. Micheladas have been around since the 40’s and are a totally regional thing. It can be made very differently, depending on what area of Mexico, or the southwest US you grew up in. Below is the classic, most popular way to take it, with people reserving the option to have it with, or without, tomato juice. I like it with. Always With.
WHAT GOES IN:
Beer – Preferably Mexican beer like Corona, Dos XX, or Tecate work best.
Ice
Worcestershire sauce
Magi sauce
Hot sauce
Black pepper
Half lime
2 shots of tomato juice (or Clamato)
Kosher salt for the rim
WHAT YOU DO WITH IT:
Start with a pint glass, or something of similar size and weight. Rim the glass with lime and kosher salt (like a margarita). Then fill up the glass 2/3 with ice. Next squeeze in half of a lime, then add 5 dashes worcestershire, 5 dashes hot sauce, and 3 dashes Magi. Magi is not the most common thing in the supermarket, but it’s also not UNcommon. It’s basically a liquid salt agent, which although from Japan, is used a lot in Mexico (it will be in the taco-shell aisle). If Magi is unavailable, you can squeak by with soy sauce. Next add your 2 shots of tomato juice, and fresh black pepper. Finally, pour in your beer to the top, and give a light stir. The whole beer wont fit in the glass, which is great, because as you drink it down, you just keep adding. These are the typical ingredients, but the amounts are totally alterable according to your taste. So if you wanna kill last night’s hangover good, feel free to blast it with as much hot sauce as you like.
So there you have it.
love,
me
Thanks K! Look what I made!
