Chelada | Easy Mexican Beer Cocktail
A Cheladas is a classic Mexican beer cocktail that use just 3 ingredients! Super refreshing beer that’s perfect on a hot day or for any celebration.
Chelada
A chelada is a refreshing Mexican beer cocktail made with just 3 simple ingredients. Easy peasy and super delicious!
Another word you may see used for this beer cocktail is “cerveza preparada” or literally “prepared beer”. In most places it means the same simple 3 ingredient beer drink.
What’s in a Chelada (Ingredients Needed)
Officially there is no strict recipe to follow. It’s more based on personal preference.
- Cerveza or Beer : Lager beer works great. Anything like Dos Equis, Corona, Sol, Modelo…etc.
- Lime Juice : You want freshly squeezed lime juice for the best flavor.
- Salt : Use fine salt, or fine sea salt or for a spicy touch use Tajin.
Use plenty of ice cubes for an ice cold beer cocktail that’s cool and refreshing.
That’s it, incredibly simple!
Some people may use a mix of salt and ground red chile powder (or even Tajin) instead of just plain salt. But still, it’s just these 3 ingredients.
Chelada vs Michelada
A chelada and michelada are two different cocktails, and not to be confused. Though both refreshing and tasty, they are made with different ingredients.
Michelada also uses beer, lime juice, salt or salt/chile mix. But in addition to this other ingredients such as Worcestershire sauce, Tabasco or other Mexican hot sauce, tomato juice or clamato, and salsa Maggi.
Another difference between these two beer cocktails is the type of beer used. For both you can use lagers, but in micheladas it’s also common to use dark beers.
Michelada recipes vary greatly from person to person and so people always have difference of opinion as to what should go into one.
What Beer to Use
A lager or pilsner type of beer is perfect for drink
Basically any light colored and not too strong tasting beer is perfect. Below are some of the ones that I like to use
- Dos Equis XX
- Corona
- Sol
- Pacifico
- Modelo
- Tecate
How to Make a Chelada Beer Cocktail
Making a chelada is one of the EASIEST things in the world!
The first step is to slice a lime in half and rub the edge with it. Make sure to go all the way around it a few times to coat it as best as possible.
Next rim the edge of the glass with salt, make sure it’s well coated. I used pink salt but regular salt is fine, or a mix of salt and chile powder can also be used.
Next squeeze one small lime into the glass. I use my Mexican lime squeezer to make it go quicker and get out every bit of juice as possible.
Now you gotta add a lot of ice cubes into the glass. I like to fill it almost all the way up, so that the glass can stay chilled longer. I also love to use square ice cubes to make it look pretty, but any shape will do.
The last step is to pour in the ice cold beer of your choice. (See the above section on which brands I like to use.) Depending on the size of beer and glass you use it may or may not all fit into the glass, but just serve the remaining beer on the side to pour as needed.
Now the best part, drink!
¡Salud!
What to Serve Cheladas with
This Mexican cocktail recipe pairs well with just about any Mexican dish. Below are some delicious foods to pair your chelada with.
- Ceviche : either my cauliflower or hearts of palms is a delicious choice.
- Tortas or Sandwiches such as Pambazos, Torta de Milanesa de Pollo, or Molletes
- Tacos like Tacos de Papa Dorados (Potato Tacos Recipe), Vegan Birria Tacos or Mexican Broccoli are all great options.
- Appetizers and Snacks like Guacamole, Black Bean and Oaxaca Cheese Empanadas, and Mexican Cucumbers.
3 Ingredient Cocktail Recipe
So as you can see this is truly one of the easiest cocktails you can ever make. It’s incredibly refreshing on a hot day, and really anytime you’re craving an ice cold beer. The fresh lime juice raises the flavor to another delicious level.
Best of all, you only need 3 ingredients to make it
Feel free to adjust the lime amount, I happen to LOVE a lot of lime juice in my chelada.
Chelada | Mexican Beer Cocktail
Video
Ingredients
- 1 16 oz Dos Equis XX or other lager or choice, see article notes
- 1 small lime
- 1/2 small lime
- 1 teaspoon salt
- ice cubes
Instructions
- The first step is to slice a lime in half and rub the edge with it. Make sure to go all the way around it a few times to coat it as best as possible.
- Next rim the edge of the glass with salt, make sure it’s well coated. I used pink salt but regular salt is fine, or a mix of salt and chile powder can also be used.
- Next squeeze one small lime into the glass. I use my Mexican lime squeezer to make it go quicker and get out every bit of juice as possible.
- Now you gotta add a lot of ice cubes into the glass. I like to fill it almost all the way up, so that the glass can stay chilled longer. I also love to use square ice cubes to make it look pretty, but any shape will do.
- The last step is to pour in the ice cold beer of your choice. (See the above section on which brands I like to use.) Depending on the size of beer and glass you use it may or may not all fit into the glass, but just serve the remaining beer on the side to pour as needed.
- Now the best part, drink! ¡Salud!
Notes
Nutrition
More Mexican Drinks to Try
- Watermelon and Silver Tequila Cocktail
- Mojito-Style Limeade | A Refreshing Drink With or Without The Alcohol
- How to Make a Mangonada at Home
- Agua de Jamaica | Ice Cold Hibiscus Tea
- Watermelon Agua Fresca
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
This is the best way for me to have my cerveza!! So delish and refreshing!!
Agreed, a chelada always hits the spot.