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Michelada- Mexican Beer Cocktail

User Rating 4.5 Star Rating (4 Reviews)


Micheladas have been around for decades in Mexico and have been especially popular in the Northern areas of Mexico. The Michelada stemmed from the usual practice of adding a squeeze of lime and a dash of salt to a beer, but then expanded to include a variety of savory ingredients including the traditional Maggi Sauce. Maggi Sauce is often replaced with a combination of soy sauce and Worchestshire sauce. Now there are as many recipes as there are bartenders. Here is a simple recipe for this beer cocktail including the more popular ingredients and suggestions for other variations.


  • 1 ice cold Mexican beer (dark is better)
  • coarse salt (for the rim)
  • 1/4 cup fresh lime juice
  • 1-2 dashes of hot chile sauce (such as Tabasco, Tapatio or Cholula)
  • 1 dashes of soy sauce
  • 1 dashes Worchestshire sauce
  • beer mug or large glass (chilled if possible)
  • Ice
  • lime wedge for garnish


Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt on it. Now fill the glass about half way with ice and pour in the lime juice, chile sauce, soy sauce and worchestshire sauce. Mix with a spoon then slowly pour in the beer to the top of the glass. Push the lime wedge onto the edge and serve immediatley. When you have a few drinks, pour the remaining beer into the cocktail.


  • A dash of Maggi Sauce
  • A pinch of black pepper.
  • 1-2 pinches of all-purpose meat seasoning.
  • A pinch of celery salt
  • Do not salt the rim, instead add 1-2 pinches of salt to the cocktail.
  • A sprinkle of Pico de Gallo seasoning.
User Reviews

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 5 out of 5
It needs a little help --, Member gailburt

We salt the rim, always. Also, fill the mug about 1/3 full with Spicy V8 and add a t. of A-1, add the other ingredients, then add the beer to the rim. PERFECT (thanks to our Guadalajaran neighbors!)

7 out of 7 people found this helpful.

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