Mexicans love to eat and drink everything extra-spicy at a level that I’ve never seen before. And beer is no exception.
For a Mexican, drinking plain beer is dull, so today I am going to explain many recipes preparing beer I’ve enjoyed at Altata beach: michelada beer.
Michelada is one of the many ways of having a beer here in Mexico. In fact, michelada is not the name of any sauce itself, it is the style the glass or jar is prepared, so the correct name should be cerveza michelada (michelada beer) or asking the bartender for a vaso michelado (prepared glass), both ways understood as the glass with the sauces.
There are many types of micheladas; as many as people and states are in Mexico because everybody has its recipe. However, considering the previous, I think there are three basic michelada recipes:
- Michelada sencilla: (plain prepared beer) salt-rimmed glass, ice cubes and lime juice:
- Michelada salseada: the base of lime juice with the salt-rimmed glass remains, and the adding of Clamato/Kermato (sometimes there’s not this juice). The adding here is a seasoning like Maggi, English sauce, maybe some drops Guacamaya sauce, and whatnot.
- Michelada con Clamato: (michelada with Clamato) again, salt-rimmed glass, ice cubes and lime juice with Clamato/Kermato (commercial brands for tomato and clam-flavoured juice):
Take into account that michelada can carry all the sauces you can imagine and want, it is up to you when asking the bartender. Usually, bars and clubs leave several sauces on the table and simply bring a plain michelada to let the customer prepare it at will. Also, the rim can be with plain salt, or salt mixed with chili powder, as seen in some pictures. Or do some fantasy decoration with it too!
Michelada is also a great cure for hangovers… 😉