If you’ve read my blog at all, then you know that last year I lived in Mexico for a year. While I was there, my Mexican pal Oscar taught me how to make a Michelada. It’s not one of those recipes that you can find on the internet. It’s a the genuine Michelada recipe, taught in the Michelada birthplace, Mexico, by a Mexican.
For those of you who don’t like videos, or simply found it confusing, here is the recipe.
How to Make a Michelada
Limes (You’ll need a ton!)
Pacifico or Corona (Doesnâ€™t matter which one)
Tajin (A mixture of salt, lime flavoring and chile powder)
Hot Sauce. Â (Also optional.) Â Use Valentino brandâ€¦not the American Tobasco. Â They taste different. Â I like a couple of drops. Â My pal Oscar doesnâ€™t like any.)
Beer. Â Oscar thinks you should use Pacifico or Corona. Â But weâ€™ve made them with a darker Negro Modelo and they are pretty tasty with that too.
Note: In Mexcio, most of these ingredients were pretty easy to find. But here in the States, it’s a wee bit trickier. I’m guessing that you could find any of these ingredients in a Mexican market or store. Go track one down and buy this stuff. Â Youâ€™ll be glad you did. Â Seriously, I cannot imagine a Michelada without the Tajin. It just plain sucks. Find Tajin!!! The lime juice and the Jugo Maggi and the Salsa Inglesa are pretty important. Â But the Tajin is crucial. Or some substitute brand. Tajin is simply the mostÂ common brand of the dried chili, dehydrated lime and salt mixture. Â There are many other brands, but they’re all good.
Make your Michelada
First, salt your Michelada glass, except use Tajin. Cut a lime and rub it around the rim of your glass. Â Then pour a bunch of Tajin (the chili / salt / dehydrated lime mixture) on a small plate. Â Invert your glass and rub the wet rim in the tajin, making it stick.
Add the juice of 2 or three small limes, or perhaps 1 larger lime.Â Lime juice is crucial, and it has to be fresh. You need more juice than you think. Â Now add some more.
If you like, add some Clamato.Â (But only if you like Clamato.) Just about 1/3 of a cup. Â Itâ€™s a to taste thing, again.Â Go for it if you like more.Â Less? Â Fine! Â Not at allâ€¦. sure, no problem. It doesn’t matter. Do what your taste buds like. I like it with Clamato. Oscar doesn’t.
(Iâ€™ve seen the difference of â€œcheladaâ€ and â€œmicheladaâ€ described as with or without the Clamato. Â My my pal Oscar, who was born in and lived in Mexico City for 20+ years thinks they are both Micheladas. Â So who am I to doubt him?)
Add ice. Â A bunch of ice. A lot of ice. Trust me. It’s good with ice.
Fill your glass up with beer.
Add a couple of pinches of Tajin.
Stir it up. Â Drink it up.
Repeat as needed.
Finally:Â You need the Jugo Maggi, the Salsa Inglesa, and especially the Tajin! Â Itâ€™s worth the trip. Â It will make your michelada genuine. Â And most important, itâ€™ll make it tasty!
Cheers! Â Salud!
See the how to make a michelada recipe video on YouTube
Leave comments with questions or results.
Motivational Speaker, Friend of Oscar Montes de Oca, Lover of Micheladas