The Michaelada is known as a hangover cure in Mexico but it’s also just a great drink.
When I first visited Mexico seven years ago one of my favorite drinks was the michelada.
Also called chelada in some regions, it is basically Mexico’s hangover cure like Canada’s Caesar or America’s Bloody Mary. There’s something about tomato juice that just makes you feel better.
However, our Canadian caesar calls for Clamato juice, which is clam plus tomato juice. I know it sounds terrible but I think the clam mostly brings a saltiness to the drink, much like anchovies do on a pizza.
However, the only other country I have seen Clamato juice is Mexico, and that’s because they use it in the Michelada recipe.
Seven years ago (almost to this day) Rease, my favourite Halifax blogger Cailin and I went to a resort in Loreto, on the west coast of Mexico. There’s only so much drinking you can do in the day so we showed up for every possible class on the resort. We woke up for the morning aqua aerobics and afternoon salsa classes. But one of my favourites was the bartending class.
I’m always up for a good drink.
Our instructor Erik originally offered up showing us how to make a margarita. But I know that cocktail hands down from working in a hostel bar in Cusco. So I asked for the recipe for the michelada.
He gave us a tame recipe that is considered the base and most common in this region. Personally, I like a bit more spice in my drink, which apparently is more common in Guadalajara.
The Michelada is perfect for sunny afternoons when you want something more than just a beer.
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