History on the Michelada
A Michelada became popular back in the 1940’s when people began to mix beer with salsa or hot sauce. They are said to be comparable to a Bloody mary which is why, in Mexico, they’re considered good hangover remedies.
There are many varieties of Micheladas and some people even prefer to add oranges.
Additionally, due to growing popularity of prepared beers, many major US beer producers have begun marketing cervezas preparadas (prepared beers). A great example of this is Miller Brewing Co producing “Miller Chill” which is a “Chelada-style light lager with a hint of salt and lime.”
Micheladas at Mexican restaurant in Santa Rosa, CA
In our Mexican restaurant in Santa Rosa, we serve the best Micheladas in town. Freshly made with just the best ingredients and a nice cold Mexican beer. Come try your now! We are located in Santa Rosa CA.
- 1 Mexican beer (Corona, Pacifico, Sol or Dos Equis)
- 1 Lime
- Course salt
- Hot sauce (Tabasco, Franks Red Hot or Cholula)
- Worcestershire or soy sauce and Clamato
Instructions to prepare:
- Cut the lime in half and use the juice to wet the rim of your glass.
- Dip the rim of your glass in the salt so that it builds up (like a Margarita)
- Fill the glass with ice
- Squeeze the rest of the lime juice (use both halves) into the glass
- Add clamato, hot sauce and Worcestershire sauce to taste (a few drops will usually do)
- Pour the Mexican beer into the class over the ice and mixed sauces
- Stir well and serve.