“Want to order some micheladas?” my Mexican friend Gustavo asked me as we sat down for breakfast one morning in the beachside village of Mahahual, Mexico.
“What’s a michelada?” I asked.
Gustavo gave me the look a school teacher might give a student after he asks a particularly dumb question– a looked which seemed to say, “Don’t you know anything about Mexico?”
“Mexican breakfast,” he told me. “Let’s get two.”
After the first sip of my michelada— a disturbing-sounding but great-tasting concoction of beer, Tabasco sauce, and Worcestershire sauce– I was hooked. Like a soccer mom sampling a delicious casserole at a dinner party, I just had to get the recipe.
So here, without further ado, is a simple recipe for the perfect michelada:
2 tsp. Tabasco sauce (more or less to taste)
1/2 tsp. Worcestershire sauce
half of 1 lime
pinch of salt
1 beer (I prefer Negra Modelo or Dos Equis, but most lagers work well.)
Rim a glass with salt. Squeeze juice from the lime into the glass and add a pinch of salt. Fill the glass with three or four ice cubes. Add the Tabasco and Worcestershire sauces. Finally, pour in as much of the beer as will fit into the glass. Give it a stir and enjoy your breakfast.
There are dozens of michelada variations– a popular one uses tomato juice or (yuck) Clamato as well as the ingredients above– so feel free to experiment with any of the recipes found here.
After all, there’s no wrong way to get drunk in the morning.