May 3, 2013

When it comes to micheledas, everyone you ask is likely to have their own take on this traditional Mexican beer drink, or cerveza preparada. Recipes vary depending on region, as well of course on personal preference. All versions call for a Mexican lager of choice, lime juice and salt. After that, it can get a bit controversial.


On one end of the scale you have the minimalists: beer, salt and lime. While on the other end, ingredients often consist of tomato juice, hot sauce, orange juice, fresh peppers, worcestershire and even clamado. Myself? I like to keep it simple, turning up the heat with just a bit of ground chile de árbol. What’s your favorite michelada recipe? Is it a family recipe, specific to a certain region, or simply from a favorite restaurant or bar? I would love for you to share!







When it comes to micheledas, everyone you ask is likely to have their own take on this traditional Mexican beer drink, or cerveza preparada. Here I keep it simple, turning up the heat with just a bit of ground chile de árbol.
Servings: 1 michelada



  1. Start by preparing your glass. Combine chile de árbol powder with coarse sea salt until evenly mixed. Cut a slit in a lime wedge, slide it around the rim of your glass, dip into the chile-salt mixture, then place on the rim of your glass.
  2. Add lime juice and chile de árbol powder to the bottom of the glass and stir. Stir for 15 seconds or so, so that the lime juice and chile powder are thoroughly combined.
  3. Fill your glass halfway with ice, pour in the beer, and enjoy!

(images by HonestlyYUM)


I have been making Micheladas with Scales brand Bloody Mary mix and lime wedge. Fantastic!

Hi Mou, thanks for your comment. That explains the difference between Chelada and Michelada very well.

I love the simplicity of this drink! Sounds so refreshing and with the right amount of kick. Thanks for sharing!

I’ve never had this but it sound perfect. The pictures are making me want this right now!

Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

I don’t normally drink beer, but this looks so refreshing I think I want to try it!

Hey, I’m mexican and i live in México, and i wanted to share with you a tiny list of the types of beer drinks i know how to make:
Chelada: Lime+Salt+Beer
Michelada: Worcestershire+Salsa Maggi+Lime+Salt+Beer
Cubana: Worcestershire+Salsa Maggi+Lime+Salt+Salsa Valentina+Beer
Michelada roja: Worcestershire+Salsa Maggi+Lime+Salt+Clamato+Beer
There are more variations, but it depends on the bar or the making, there are some with gummy bear, or some other candy, even with tamarindo, mango or other fruits…

Thank you for the breakdown, Mou. It’s amazing how many variations there are. I’m all about the tamarindo, but gummy bear?! An inspirational drink, indeed! Thanks again for sharing.

I’ve always enjoyed a lime in my Mexican beer. A bit of spice with it sounds even better. I’ve heard of micheladas before but never really known what it was. Thanks for the idea!

I prefer a frosty mug with lime and salt before you pour the beer in there, but I’ll have to try this. Looks great and great pictures too.

As an avid fan of Agave spirits I love Michelada’s as a punctuation to a fine Tequila or Mezcal. Fantastic recipe!

This is so timely (and annoying…I’ll explain)! My husband and I were discussing (read: arguing) over how a Michilada is made and I insisted that it was a beer bloody mary, while he was sure it was just chili powder and lime in beer….ugh! Guess I have to tell him he was right :I

Excellent photos, Todd!

You married a smart man!! Lol, but seriously, there is no “right” way. At least in my opinion. That’s what’s so great about the michelada! Thanks for sharing your story 🙂

What a fabulous drink for this warm weather. Yum!!

(Channeling my inner Homer), “Mmmmmm, beeeer!” I’m really happy to see more and more cocktail recipes feature various chiles and aspects of spicy flavors. There’s just something about the kick that the chile provides, whether it’s mild like a jalapeno or bold like a habernero. I think I’ll have to try one of these this weekend. By the way, photography on all of your posts is just amazing.

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