There’s not a whole lot of good news coming out of Mexico these days. But with Cinco de Mayo just around the clock, this seems like a good time to toast the country that gave us chocolate, Frida Kahlo and Spring Break, Cancun-style, and to wish it well in coming days.
What better drink to do this than the Michelada, a refreshing brew of blond beer, lime juice and hot sauce.
In a recent Wall Street Journal article, writer Eric Felten declares that this south-of-the-border drink “has yet to really break out…” meaning that New Yorkers haven’t embraced it yet. But in the Southwest it’s a familiar face – served on the rocks in a pint glass at backyard barbecues and beach picnics. And the big boys – Bud and Miller --have already gotten into the act with Budweiser Chelada and Miller Chill.
At its simplest, the Michelada is beer and lime juice in a salt-rimmed glass (photo from the WSJ). But, as Felton says, the drink is in a “state of evolutionary perambulation,” with different regions of Mexico and different bars in, say, San Diego juggling flavors and adding flair.
You can follow the basic recipe here, and spend the extra time on mashing a few avocados. Or you can get crazy and improvise with stuff like Clamato juice, Maggi seasoning, cumin or black pepper, but I’d advise against all such actions.
Felton says he’s partial to using a dark Mexican beer like Negra Modelo because it stands up to the ice cubes better. But I’m in the camp that goes for a lager such as Corona or, my favorite, Dos Equis Green.
THE MICHELADA
12 ounces beer
1 ounce fresh lime juice
2 dashes Worcestershire (in my opinion, optional)
2 dashes Mexico hot sauce (ideally Cholula)
Combine ingredients over ice in a salt-rimmed highball glass or pint glass and stir. Avoid watering down the beer with too much ice or small cubes that melt quickly. For an extra kick, try a mixture of coarse salt and Chef Merito “Salt, Lemon and Chili” seasoning mix (available on supermarket spice racks) on the rim.
Cince de Drinko!!! With what food does one pair a Michelada? Perhaps the sweet, sweet goodness of Carne Asada fries?
Posted by: Mexfoodlover | May 07, 2009 at 12:35 AM