Micheladas: The Most Pa­tri­otic Beer Cock­tail

Spice up your cerveza with this truly Mex­i­can drink!

The Playa Times Riviera Maya's English Newspaper - - Tpt Foodies - PAULINA MÉRIGO

Love beer but want to try some­thing a lit­tle dif­fer­ent? Some­thing with a lit­tle more fla­vor? Ready to step up you game, mov­ing from tourist to lo­cal? Head to your fa­vorite bar or res­tau­rant in the Riviera Maya and ask for a michelada (mechay-lah-dah). This Mex­i­can orig­i­nal fits per­fectly with your fa­vorite Mex­i­can meal. It har­mo­niously blends with the fla­vors of tra­di­tional dishes, like chiles en no­gada, and takes your taste buds for a de­li­cious ride.

The michelada be­came pop­u­lar in Mexico dur­ing the 1940s when peo­ple be­gan to mix beer with spicy sauces. The story has two ver­sions. The first has to do with Michel Esper, who was said to have in­vented the drink in the bar of a sports club in San Luis Po­tosí; with time, this prepa­ra­tion be­came known as a michelada in honor of its cre­ator. Another ver­sion, which is sim­pler, says the name is no more than the con­trac­tion of the phrase mi chela he­lada, or, “my ice cold beer.” The word chela is another Mex­i­can term for a beer.

With an in­tense fla­vor that is ex­otic to some, a true michelada should be pre­pared with beer, salt, lime juice, and salsa. You should pre­pare the glass by wet­ting the rim of the glass with lime, and sprin­kle salt or pe­quin chile on top to give it a spicier touch. The michelada can vary depend­ing on the type of beer that is cho­sen, whether that is Mon­tejo, Modelo Es­pe­cial, or Corona; as there is a large va­ri­ety of styles and fla­vors, you are guar­an­teed to find a michelada that is the per­fect ac­com­pa­ni­ment to Mex­i­can food. Light beers help to re­fresh the palate and don’t dis­tort the fla­vor of the dishes you are en­joy­ing, which makes it the best to go with a co­chinita pi­bil, for ex­am­ple.

If you are a lover of more full-bod­ied beers, dark beers with dark notes of cho­co­late and cof­fee, you will love pair­ing these with plates with a lot of fla­vor, such as mole.

In any case, you can’t miss out on en­joy­ing a de­li­cious michelada, an ideal com­pan­ion to Mex­i­can food.

Paulina Mérigo is a rep­re­sen­ta­tive of Cerve­cería Yu­cateca. You can con­tact her at


Add shrimp for an ex­tra tasty michelada! / / He­lena Gómez

Photo: Ki­wilimon

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