In a pint glass, combine 1 teaspoon Worcestershire sauce, 4 teaspoons soy sauce, and top with a Mexican beer, such as Corona. Season to taste with hot sauce. Makes 1 drink.
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From: Chuck Russell | 6/13/11 at 10:22 am
This is not really a Michelada. A Michelada is also known as a "bloody beer" in Texas. It is tomato juice (low sodium V8 is the best), freshly squeezed limes (juice and rinds), ice, a Mexican beer (Tecate is great for this) and a generous splash of Tabasco (or my personal favorite, Louisiana Hot Sauce). On a hot summer day, there is nothing better. Cheers!
From: Kate | 6/13/11 at 12:43 pm
According to the Times Style Magazine:
"Nailing down exactly what is in a michelada, or its sibling, the chelada, is like defining Zen; there is a set of acceptable ingredients from which you choose your tastes and proceed. As a loose definition, a michelada has some kind of tomato juice in it, often Clamato, and a chelada doesn’t."
http://tmagazine.blogs.nytimes.com/2010/07/19/case-study-its-michelada-time/
From: Petra Pope | 6/14/11 at 12:14 pm
The best michelada I ever had was in a tiny, out of the way dive in San Miguel de Allende, Guanajuato, Mexico. Made with very dark beer, the rim of the chilled mug was thickly crusted with a dried lime, salt and chile mixture. I dream of that dive to this day.