In it’s simplest terms, it’s really a Beer Bloody Mary. According to Wikipedia, the word Michelada is the combination of the words “mix” and “chela” The word “chela” is a popular way to call a beer in Mexico. It comes from the English word “chill”. When you ask for a chela you are asking for a cold beer. “Mix” comes from the mix of sauces added to the beer. Therefore putting the two words together Mix-chela sounds like Michelada. Others argue that it stands for “Mi Chela Helada”, meaning “My cold beer”. The most likely source, however, comes from the word “Michelob.”
Mexicans in the US who could not afford to buy Mexican beer because of the cost, would buy cheap American beer like Michelob, but did not like the taste, and therefore began adding other ingredients to it. They pronounced “Michelob” like “mitchelob,” and therefore came “Michelada” (“Michelob-ed”). Micheladas spread to Mexico when workers would return to Mexico. There are probably as many stories about the origin of the Michelada as there are recipes. It really depends on where the drink is being served, what goes into it. Here is one version that I’m sure you will enjoy!
Ingredients:
2 tablespoons of course salt
1 tablespoon of chili powder
12 oz. Ice Cold Mexican Beer (Pacifico, Corona, Dos XX) or light American beer
6 oz Motts Clamato Juice
2 dashes Lea & Perrins Worcestershire sauce
2 dashes Tapatio brand hot sauce
2 key limes, juiced
1 pinch coarse ground black pepper
Mix together the salt and chili powder on a small plate. Rim a beer glass with a little lime juice and then dip in the salt and chili mixture to cover the top of the glass.
Mix all the ingredients except the beer into a martini shaker and shake briefly. Pour Clamato mix at the same time as the beer into a 22 oz glass filled with ice. Pour slowly because if you pour too fast it will foam up and mess up your salted rim! Rimming the glass with celery salt is an option too.
Experiment with your favorite and let me know what you like best.
- 2 tablespoons of course salt
- 1 tablespoon of chili powder
- 12 oz. Ice Cold Mexican Beer (Corona, Dos XX) or light American beer
- 6 oz Motts Clamato Juice
- 2 dashes Lea & Perrins Worcestershire sauce
- 2 dashes Tapatio brand hot sauce
- 2 key limes, juiced
- 1 pinch coarse ground black pepper
- Mix together the salt and chili powder on a small plate. Rim a beer glass with a little lime juice and then dip in the salt and chili mixture to cover the top of the glass.
- Mix all the ingredients except the beer into a martini shaker and shake briefly. Pour Clamato mix at the same time as the beer into a 22 oz glass filled with ice. Pour slowly because if you pour too fast it will foam up and mess up your salted rim! Rimming the glass with celery salt is an option.
Very interesting. I never knew that!