Before I get to the recipe today I would like to thank you all. Thank you for all of your sweet kind comments and emails about the new website. The constant support given to each other in our community is always so warm. I know I said in the previous post that I was going to take some time to relax, but who am I kidding. I’m a workaholic and can’t deal with not doing something productive every day. The plan is to spend this weekend catching up on getting some posts and recipes written as well as trying to catchup on all of your blogs. You’ll have to forgive me if it takes me some time to catchup on your blogs, but I’ll get there. Anyways here is today’s recipe for you. I’m calling it a celebratory Michelada because even though these photos and recipe were previously published on “Mexico On My Plate” I made myself one to celebrate the completion of the new website. So Salud! or Cheers!
Micheladas are one controversial Mexican drink. First let me explain what a Michelada is, it is a Mexican ice cold mixed beer drink or cocktail if you will. The closest thing I can say it resembles is a bloody Mary on the rocks minus the Vodka. So why the controversy you ask? Well, as my sister put it best “They are like tacos, everyone has their own way of preparing Micheladas. They can be as fancy or as simple as you like.” This is something that I found to be very true. While I had already prepared and photographed my personal version of a Michelada afterwards I took to the internet for some research, and I found quite the controversy. People on the internet were arguing back and forth about the real authentic way or the best Michelada ingredients. I started to get discouraged that perhaps the ingredients I thought went into a Micheladas may be incorrect.
Thankfully I have some experts, ready to offer their advice, in my family. My uncle who makes a mean Michelada offered his recipe and tips. I think the most important tip he gave me was “There is NO correct way of doing it, as long as you get the taste of lime…” He also mentioned that the taste of chile was important to him, and me too. My sister C. also offered me her delicious recipe. Her’s was a little more simple and more similar to mine. So since the recipes vary so much I thought I’d share all 3 of them with you. You decide what you want in your Michelada!
- 1 corona beer
- 2 Mexican limes(or Key limes) juiced
- half a teaspoon of worcestershire sauce
- Tabasco sauce, to taste
- pinch black pepper
- ground chile pepper, to taste
- salt, to taste
- tomato juice or Clamato juice if available
- ice cubes
- tall beer mug or glass
- ground chile powder
- ½ lime
- Mix some salt and ground chile powder in a plate. Using the ½ lime rim the glass/beer mug all around until well coated with the lime juice. Turn the glass/beer mug upside down and cover the rim with the chile salt mixture. Turn right side up and add the ice cubes. Pour the juice from the 2 limes into the glass/beer mug, add the worcestershire sauce, Tabasco, black pepper, ground chile powder, salt and tomato juice. Stir until all ingredients are well combined then pour in the beer, mix and taste. Adjust anything if necessary.
My Uncle’s Version with ingredient amounts to taste:
1 good ice cold Mexican beer such as Modele, Pacifico, or Negra Modelo
fresh squeezed lime juice
ground chile de arbol (aka sichuan chile)
For the glass/beer mug
tall beer mug or glass
ground chile de arbol
The process is the same as mine above.
My Sister’s version:
fresh squeezed lime juice
tomato juice (like V8)
Mexican hot sauce
Again the process is the same as mine above. She also stressed that a good Michelada needs ” lots of lime, salt and Chile!”
Controversy or not one thing is for sure, this Michelada was buenísima! They are a great drink year round but particularly awesome in the summer. Well, there you have it 3 ways of preparing a refreshing and mouthwatering drink. Perhaps you will try one of these recipes to make your own version and adjustments of an ice cold Michelada.
What about you, do you have a Michelada recipe?