Michelada
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 cocktail
- ½lime, preferably a Key lime
- Coarse salt
- 2dashes Worcestershire sauce
- 1dash soy sauce
- 1dash Tabasco sauce
- 1pinch black pepper
- 1dash Maggi seasoning, optional
- 12ounces beer, preferably a dark Mexican beer like Negra Modelo
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
158 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 876 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
- Step 2
Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.
Private Notes
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Cooking Notes
Darcy
As a native to Mexico City I have to add some clarification. There are micheladas (or michelada cubana depending where) which typically are only, lime, salt, tabasco, maggi and Worcestershire sauce (no soy because the maggi takes care of that), then there are cheladas or micheladas (again depending on where) which have lime and salt, and then clamatos that have oyster juice and tomato. Then there are chamoyadas with sweet and spicy sauce, etc etc. S
David
Saying that any food/drink is "ALWAYS" prepared a certain way in any culture overlooks the diversity of culture with distance. It'd be as if you were saying all barbeque is prepared with only slow roasted pork and vinegar based sauce.
Mike
If you order a michelada in Mexico City, you will get a glass rimmed with salt, one ice cube with the juice of about one key lime, and a bottle of beer.
Joe
I have had micheladas and my objection is that most restaurants want to gauge you a premium price. Frankly, they're a good quaff. However, try a chelada, which is lime juice and beer in salt rimmed glass Often as tasty and only for the price of a beer. The ony place to get a Michelada at a reasonable price is Mexico. USA restaurants and bars use it as a way to gauge their customers.
Brandon
I'm curious about the use of Tabasco sauce. Is Tabasco really used that widely in Mexico? I've always seen Valentina or Cholula used in Micheladas. I tried this recipe with Tabasco and didn't care for it. My preference is Valentina.
D.
Yeah, I don't know where you drink your Micheladas but it must be far from their original birthplace. (This is simply to say that there are lots of regional preparations.) There are different types of cerveza preparadas, some of which contain tomato or clamato juice, but not the michelada typically.
Ron
In the Yucatan where I have a place and spend a lot of time, Maggi is used but not soy sauce since it would be redundant. I agree about using a darker beer. Dos Equis Amber works well too.
Jen V.
I second Mike's comment. In the US I've always had micheladas with beer and spicy tomato juice. My first time to Mexico City I was surprised when ordering them they were served as in this recipe and mega delicious. I prefer them this way now.
Margaux Laskey, Staff Editor
We never tested it as such, but it's worth a shot. Try to find a dark non-alcoholic beer.
Sasha
Maggi is a must for this (you can order from Amazon). I would cut the soy sauce and add Tajin seasoning to the salt rim. Gives it a lovely kick.
Dman
When I make this I include a dash of mayo to make it even more authentic
Maggie
If you can find it, a great dark non-alcoholic beer is CRFT Velvety Stout, produced by Village Brewery in Calgary, Alberta. I was shocked and delighted to discover that it was very good even on its own, which can't be said for many near-beers!
SC
Delicious. Didn't add the soy sauce since Maggi does the trick.
tony a
Dash = 1/8 tsp
Sasha
Maggi is a must for this (you can order from Amazon). I would cut the soy sauce and add Tajin seasoning to the salt rim. Gives it a lovely kick.
Ron
I’ve owned a place in Playa del Carmen for many years and spend a lot of time there. Allowing for obvious regional differences, I’ve never seen BOTH Maggi AND soy sauce added to a michelada. As Darcy said, the Maggi takes care of that. I like it with Dos Equis Amber or Negra Modelo.
S Lona
I'm a Micheladas fan (or Cheladas, it depends where are you having it). I have never ever had it prepared with soy sauce, only salt and the rest of the listed ingredients (yes, including Maggi sauce). If you 2/3 of a glass of Clamato mix, it's called 'Ojo Rojo' (Red Eye) or Clamato Michelada (again, depends where). Usually the Ojo Rojo is prepared using a cerveza clara (lager type or similar).
S Lona
For a very hot summer day at the beach try the option with only ice, salt and lime juice with the beer of your preference in a salt frosted glass (this could be called Michelada, Chelada or Rusa de Cerveza, again depending on...)
Reina de Laz
There's a great deal of difference between half a lime and half of a key lime. Key limes are significantly smaller. A stated measure of lime juice in this recipe would be useful.
Joanna
There are a lot of different regional preparations of the michelada. I grew up just on the US side of the Sonoran border, and micheladas there are made with Clamato, lime juice and tapatio. But I've also had them in Quintana Roo (Yucatan) where they are closer to this recipe.
Brandon
I'm curious about the use of Tabasco sauce. Is Tabasco really used that widely in Mexico? I've always seen Valentina or Cholula used in Micheladas. I tried this recipe with Tabasco and didn't care for it. My preference is Valentina.
Kate
I live in Southern California and have experienced numerous variations on the Michelada. The one I find most refreshing is made with clamato and a healthy dose of Worcestershire sauce and lime, a bit of hot sauce, and the rim glazed with a savory spicy salt concoction.
Darcy
As a native to Mexico City I have to add some clarification. There are micheladas (or michelada cubana depending where) which typically are only, lime, salt, tabasco, maggi and Worcestershire sauce (no soy because the maggi takes care of that), then there are cheladas or micheladas (again depending on where) which have lime and salt, and then clamatos that have oyster juice and tomato. Then there are chamoyadas with sweet and spicy sauce, etc etc. S
Jamee Carson
Clamato is clam and tomato juices...not oyster...its in the name
Joe
I have had micheladas and my objection is that most restaurants want to gauge you a premium price. Frankly, they're a good quaff. However, try a chelada, which is lime juice and beer in salt rimmed glass Often as tasty and only for the price of a beer. The ony place to get a Michelada at a reasonable price is Mexico. USA restaurants and bars use it as a way to gauge their customers.
Paul
I'm guessing you mean "gouge" not gauge -- with that, this will then make sense.
Ron
In the Yucatan where I have a place and spend a lot of time, Maggi is used but not soy sauce since it would be redundant. I agree about using a darker beer. Dos Equis Amber works well too.
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