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Cerveza Preparada: Michelada

Submitted by on May 1, 2009 – 7:27 AM3 Comments
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micheladapicImpress your amigos at your Cinco de Mayo party and spice up your beer life with a Mexican Michelada. A Michelada falls into the prepared beer, or cerveza preparada en español, category and dates back to 1940’s Mexico where mixing beer and spicy sauces was all the craze. It has become a recent craze among boutique Mexican restaurants and is often highlighted on lounge and restaurant menus as a cocktail. The big boys of brewing, Miller and Anheuser Busch, did their best to recreate a bottled Michelada, calling it “chelada style” beer, but this refreshing drink is best personalized to your liking in the comforts of your own backyard…or roof deck, or kitchen, or raft in the pool.

Ingredients you will need for a Michelada are:

-Maggi® sauce
-Soy sauce
-Tabasco® – or your favorite hot sauce –
-Margarita salt and Mexican beer (See below for lager suggestions)


1) Rim a pint glass with margarita salt by first rubbing the edge with a cut lime and then dipping the edge in the salt.
2) Fill with lots of ice.
3) Add a generous dash, but not pour, of Maggi®, Worcestershire®, and soy sauce.
4) Squeeze the juice of one lime into the mixture.
5) Add the amount of Tabasco® you desire. For starters, I would try just a dash or two. I personally like several dashes and my Mexican friends put nearly ¼ cup of hot sauce.
6) Mix gently. Do not mix in a cocktail shaker.
7) Add Mexican beer until the glass is full. As you drink some, add the rest of the beer. The mixture and taste will change slightly as more beer is added and as you reach the bottom of the glass. Don’t freak. That’s the proper Mexican way to drink them.

Personally, I think Micheladas taste best with Pacifico, but a lot of people enjoy Micheladas with Corona. Tecate and Dos Equis are also acceptable choices. I recently tried one that was made with Stella Artrois because the distributor failed to deliver the Pacifico, and it was not good. It tasted like thick Budweiser mixed with slightly rotten Tabasco. If you don’t have Mexican beer, go buy some because a Michelada tastes best rockin’ a sombrero.