I am interested in a beer I had in Chiapas, Mexico. The michelada on wikipedia is: 1 good squeeze of lime juice, a few drops each of hot sauce, worcestershire and soy sauce, salt rimmed glass and (optionally) tomato juice. Directions: mix together in glass then add beer.
Would anyone dispute this or claim a favorite variation on the theme such as a preference for Dos Equis, Corona or other. Thank you! I plan on making this for my roommates and have only had it the one time in Chiapas. buzz--
In message , buzzgun writes
Why spoil a beer, with all that in it you are not going to taste the beer.
My take on in these are that Mexican beers are already weak enough as it is - why would you want to water them down any more?
-sw
I would lose the soy sauce. Also, get some kind of citrus/chile salt, a common one that seems popular for this application is called "Acidito." Depending on where you live it should be pretty easy to find. And the beer doesn't really matter all that much. I would not use Corona since it will be skunked to all hell and overpriced. Go with Modelo in cans, a 12 pack will set you back about $11.00 and you won't be wasting good beer.
,buzzgun writes>I am interested in a beer I had in Chiapas, Mexico. The michelada on
I believe the concoction would bring back good memories of a celebratory going-away dinner. Each dinner guest, one at a time, was adorned with a sombrero by the waiter then given a homemade tequila shot and plonked on the head as the liquid was "shot". The micheladas kept us company during the appetizer round I think. It slowed my drinking down, getting used to the heady flavors. I'm not a drinker of light beers. To reply to the second poster, I would just as soon use Miller Lite if there's no point in spending a lot on Mexican imports. I tried this recipe and will try and perfect it. Anyone else? --buzz
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