Assortment of micheladas at Miches Vatos. Photo by Claudia Cruz
Classic Michelada
Servings: 1 serving
Ingredients
- 1 Mexican blond or lager beer Modelo Especial, Pacifico, Victoria, Tecaté, Dos Equis, or Modelo Negra preferred
- 1, 11.5- ounce can Clamato concentrated tomato juice with sugar, spices, dried clam broth, and MSG
- Worcestershire sauce
- Maggi seasoning sauce
- Tapatío hot sauce or other preferred hot sauce
- Several limes cut into quarters
- Salt and pepper to taste
- Tajín seasoning and/or tamarind powder to rim glass
Instructions
- Fill saucer containing a blend of Tajín seasoning and/or tamarind powder. Use a lime wedge to wet rim of a tall pint glass or beer mug (16 ounces), then place glass upside down on saucer to rim glass with seasoning.
- Add whole can of Clamato, salt, pepper, some Tajín, several drops of Worcestershire and Maggi seasoning sauces, and your choice of hot sauce. (Bravo-Ruiz likes Tapatío, but other recipes use Tabasco, for a more vinegary taste, or Valentina.) Ingredients can be added in different amounts depending on your preference (some recipes even call for drops of Angostura bitters). Stir and keep tasting until it’s just right for you.
- Pour in beer (Bravo-Ruiz prefers Modelo Negra because it adds more flavor, he says) and top off with some ice, making sure to keep the bottle around to top off the michelada as you consume it. Add more salt and lime to taste.
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