A Michelada Recipe for When The Temperture Soars

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Most of us have a go-to recipe of dish that we bring out when the mercury soars. We first take it out of the attic, dust it off and then slather it with SPF. For some it is a frosty glass of freshly brewed herbal  tea with a sprig of garden mint. For others a grilled filet of just-caught bluefish and  a cup of icy gazpacho. And who hasn’t succumb to a clam roll at a roadside seafood shack?

For my family, when it swelters, we make micheladas.

A michelada is a beer cocktail found primarily in Mexico. Its ingredients vary regionally – I onit the Clamato juice that is sometimes used – but most always include Mexican lager, lime juice, hot pepper sauce and Maggi brand seasoning mixed together and served over ice in a tall beer glass rimed with spicy salt.

And the temperature outside must be closely approaching if not at 90 degrees. It’s a family rule.

My grown children alternatively refer to the drink as a “beerarita” or a “Margaribeer”.

And in Mexico, it is believed that micheladas are a good remedy for hangovers!

Here is my favorite Michelada recipe:

Micheladas

Micheladas

You could experiment by adding Clamato juice, freshly squeezed grapefruit juice, the sauce from canned chipotles en adobo... but why? I think this combination of ingredients and 90 degree temps are just the thing. Oh, and perhaps a hammock.

Ingredients

  • 1 bottle of Mexican lager, like Cerveza Negra Modelo
  • The juice of 1 Lime
  • 1 teaspoon Maggi Seasoning
  • 2 teaspoons Hot Sauce, such as Tabasco brand
  • Plenty of ice
  • Salt to rim the glass (or try Tajin Classico, a dazzling blend of dried chili peppers, dehydrated lime juice and salt in a granulated form, sold in Mexican and Central American markets)

Instructions

  1. Cut the lime in half and rub the cut side on the outside rim of a tall beer glass.
  2. Spread the salt or Tagin (if using) in a shallow saucer and give a thin coating to the outside of the glass.
  3. Chill glass in the freezer until frosty.
  4. Fill the glass with ice, lime juice, Maggi and hot sauce. Stir to blend.
  5. Top off with beer, stir gently and enjoy!
http://food.lohudblogs.com/2014/07/03/a-michelada-recipe-for-when-the-temperture-soars/

 

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I have been eating since the day I was born – born into the wrong family. Don’t get me wrong, they are lovely people (most of them anyway) but for many of my relatives, seafood came breaded in a box, succotash was considered a vegetable, garlic came granulated in a small glass jar with salt added and bagels came in a plastic sleeve in the frozen food section.
I could go on, but I think you get the picture. I knew for sure that something was wrong when I asked my Mom if we had any olive oil and she said “Sure do. It’s that liquid in the jar with the olives.” I had to get out.
Arriving in New York for college, I began to realize what I had known all along.
Fish have heads and tails! Coffee can be freshly ground (not instant)! Garlic is a bulb – a member of the onion family and comes in several different varieties and pungencies! And Lender’s bagels are not bagels, but merely round bread.
Don’t get me started with kim chee, ceviche and charcuterie.
Revelation accomplished.
Today I live in Scarborough N.Y.and South Kingstown, R.I.with my husband Paul Mazzilli and too many cats. We have two grown children who began their lives eating only “beige food” but have since evolved. We are proud of them.

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