About this recipe

A bold, tangy, and refreshing Mexican beer cocktail that's the ultimate thirst-quencher. Built on a cold lager with a zesty lime base, savory Worcestershire, hot sauce, and a chili-salt rim, this Michelada is the real deal — the kind you'd find at a taqueria in Mexico City or a backyard carne asada. It's endlessly customizable, comes together in minutes, and is the perfect companion for spicy food, hot afternoons, or lazy weekend brunches.

Instructions

1. 1

   On a small flat plate, mix together the coarse salt, chili powder, and tajin seasoning (if using). Spread it into an even layer.

2. 2

   Run a cut lime wedge around the entire outer rim of a large glass (Large) or measuring cups to moisten it. Press and roll the rim into the chili-salt mixture until fully coated. Set aside.

3. 3

   Fill the rimmed glass (Large) with ice. Add the fresh lime juice, Worcestershire sauce, hot sauce, soy sauce (if using), maggi seasoning sauce (if using), and a pinch of freshly ground black pepper directly over the ice.

4. 4

   Stir the base briefly with a wooden spoon to combine all the seasonings.

5. 5

   Slowly pour the ice-cold Mexican lager over the seasoned base, tilting the glass (Large) slightly to preserve the carbonation. Pour gently — the beer will foam up. Stop pouring if it rises near the top, wait a moment for the foam to settle, then continue.

6. 6

   Give the drink one very gentle stir from the bottom to integrate the base without killing the bubbles. Taste and adjust — add more hot sauce for heat, more lime for tartness, or a splash more Worcestershire sauce for depth.

7. 7

   Garnish with a fresh lime wedge on the rim. Serve immediately and drink cold.