Here is a repost from my trip to Rosarito, Mexico. It was absolutely necessary and absolutely right on time.
One of the best takeaways I had came in the cup (don’t judge me!). Say hola to the Mexican answer to the Bloody Mary – the Michelada! It’s light, refreshing and made with a dash of hot sauce.
So What Exactly is a Michelada?
Don’t worry I asked the same thing. I saw people walking up and down the boardwalk with styrofoam cups with spice on the rim. I just knew I had to try it.
So a Michelada is kind of the Mexican version of a Bloody Mary. It is a brunch cocktail made of tomato juice, spice and alcohol. The difference is that instead of mixing the drink with vodka like a Bloody Mary, it’s mixed with a Mexican beer.
- Tajín seasoning
- Lime wedge
- Clamato juice
- Hot sauce
- Worcestershire sauce
- Mexican lager (Modelo for sure)
- Cooked shrimp, to garnish
No, Clamato is not a typo. Clamato juice is made from tomato juice, spices and clam juice. I would never in my life have thought I would rave about clam juice. I have to say it was an absolutely light and delicious mixer with the beer.
HOW TO MAKE A MICHELADA
Put the Tajin seasoning on a plate. Dip the cup on the plate and sprinkle additional seasoning on the rim. Add Clamato juice, worcestershire sauce, lime juice, hot sauce, more Tajín, and Maggi seasoning. Add Mexican lager and stir to combine. Garnish with cooked shrimp. No, I didn’t eat that part.