Mexico’s national beverage is the michelada, a delectable cocktail that is enjoyed from North to South and is known by several names depending on how it is made or where you are in the country. There are as many variations as there are Mexicans in the world, but the basic ingredients are blonde beer, squeezed lime, salt, pepper, hot sauces, and lots of ice. Because it is so potent, it is said to have mystical properties, such as the ability to instantly cure hangovers, stop the hottest flashes, or soothe the ugliest sorrows. When it comes to bringing down the heat, its sisters, the michelada with Clamato (a regular michelada plus a tomato and clam sauce), and the chelada (a beer with freshly squeezed lime and loads of ice), are not far behind. The sauce and picking the correct beer are the two most important components of a decent Michelada mexicana. Making it with body-forward blonde beers like Victoria, Pacfico, or Modelo Especial is advised. Lime is also crucial; avoid using yellow lemons or any other sweet varieties in favour of the bitter and juicy green variety. To ensure that your Mexican michelada is even more dead (cold) when it’s time to consume it, use a large jar and place it in the freezer a few hours beforehand. They have four different types of unique sauces in Pachuco and Pachuca: the original, tamarind, mango, and habanero pepper. Here, they’ll show you how to make the original, and once you’ve had it, you’ll be prepared to explore with the other flavors.
Steps to make Mexican michelada:
For one Mexican michelada, you will need:
- 1 beer, cold
- 5 shots of freshly squeezed lime
- undiluted tomato juice
- 1 teaspoon of the golden Valentina sauce
- Lea & Perrins Worcestershire sauce, two tablespoons
- A serving of Maggi sauce
- Tabasco sauce, 1 teaspoon
- Celery salt, 1/2 a teaspoon of Tajin, and additional Tajin for the glass’s frosting
- 3 large ice cubes
Pour some Tajin into a small plate as a preliminary step. A modest layer of protection for the plate will do; no need for a mountain. Remove the jar from the freezer, wet the rim with a lime half, and then set the glass against the Tajin to ensure that it adheres evenly. The icy container is already in your possession. Nothing can withstand this delightful Mexican beverage.
