Since I first tried the michelada about 300 years ago, I profess an unlimited devotion to it. This Mexican jariguay integrates three elements that I love: the freshness of the cold beer, the acidity of the lime, the spicy tabasco. It is impossible not to feel redeemed after taking a michelada on a hot day, I guess because of the high effect of liquid, chili and salt.
The cocktail can be made in a thousand ways: there are those who put tomato juice or clamato, a magical product composed of tomato, spices and clam extract. As we are in summer, I have chosen a version as light and fresh as possible, which is not intended to be the original, nor the only one, or the best (although I do not know why I try to say this, because I bet an arm to that there will be comments in plan "that is not michelada", "the authentic michelada is done like this", blah, blah, blah, blah). If you want to boost the spicy, you can add some ground chili or cayenne pepper to the cocktail or salt from the edge of the glass.
Don't have to be Speedy Gonzalez.
For 1 person
- 1 very cold beer
- 1 lime
- Worcestershire sauce (Perrins)
- Maggi juice (optional)
1. Put salt on a plate. Dip a large glass and put the edge over the salt so that it sticks.
2. Add ice, lime juice to taste (two tablespoons may be fine), a pinch of salt and a few drops of tabasco, Worcestershire sauce and Maggi juice if you find it.
3. Finish with cold beer and serve immediately.
Have you tried making this recipe or others from El Comidista, and they didn't work out? Complain to the Ombudsman by sending an email to [email protected]