The L.A. Michelada

| Wednesday, 20 May 2015 19:24


Never heard of a michelada? We hadn’t either before moving to Los Angeles. But under the scorching heat of the Southern California sun, we’re not sure there’s anything better.

Exactly what’s in a michelada is subject to hot debate. One of our friends, who makes one of the best we’ve had, maintains that it’s not a true michelada unless you use Clamato — others think that’s grounds for murder. But in case the thought of a shelf-stable tomato juice flavored with shellfish makes you want to hurl, there are plenty of alternatives. Think of it like a Bloody Mary — make it your own.

Here’s a more traditional version. For those of you scared of Clamato, we’ve included a link to a Texas-style version at the bottom.


Ingredients (8 servings)

1 32-oz. bottle chilled Clamato (about 4 cups)
1 32-oz. bottle or 3 12-oz. bottles chilled Mexican lager
1/2 cup fresh lime juice
1 1/2 tsp. Worcestershire sauce
1 tsp. hot sauce (such as Tapatío or Cholula)
1 tsp. Maggi Seasoning or similar
2 Tbsp. kosher salt
1/2 tsp. chili powder
Lime wedges (for serving)

Directions: Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher or punch bowl.

Mix salt and chili powder on a plate. Rub rims of pint glasses with lime and dip in the salt mixture. Fill glasses with ice, add michelada mixture, and garnish with lime wedges. Optional: Add seasoned shrimp, crab, vegetables, or other garnishes, just like you might do with a Bloody Mary.

For a Texas version without the Clamato, try this recipe in the Texas Monthly.


Give Us Some Lurve