Michelada

Method

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1. Spread the Tajín on a small plate. Run a lime wedge around the rim of a tall, well-chilled glass and roll the rim in the chilli salt.

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2. Fill the glass with ice.

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3. Add the lime juice, Worcestershire, Maggi, hot sauce and salt directly to the glass, plus the Clamato if you are making it preparada.

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4. Stir the base briefly with a long spoon to combine.

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5. Top slowly with the cold beer, pouring down the side of the glass at an angle to keep the head and the fizz.

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6. Give it one gentle lift with the spoon — do not stir vigorously — and garnish with a lime wedge.

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7. Keep the rest of the bottle nearby to top up as you drink.

   Mark done

Chef’s Tips

• Everything must be cold: the glass, the beer, and ideally the lime juice.
• A light Mexican lager works best. An IPA fights the lime and hot sauce rather than supporting them.
• Freeze the glass for 20 minutes beforehand if you have the foresight; the rim salt sticks better too.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Tacos, ceviche or a plate of totopos
• Chilaquiles at brunch
• Anything grilled and salty

Storage & Reheating

Mix and drink immediately. The rim salt and lime base can be prepped ahead, but never add the beer until you are ready.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.