Recipe by Allan Tedford
"This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one. If you have sangrita, use it in place of the steak sauce."
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1 (12 fluid ounce) can or bottle
I love this recipe - just like what I had during my trips to Mexico City.
We couldn't drink just one. Between the four of us we drank 3/4 of ONE drink. This was a waste of a perfectly good beer.
This is a very interesting recipe, I am from Mexico City, and the Michelada I know is made with Maggi sauce (Jugo Maggi), hot sauce or chili powder (chile piquin), lemons and salt. It is also better if you use a very cold beer instead of ice, this way the taste of beer is stronger.
not really a michilada, and not really that good. sorry, but without any tomato-based beverage it's just a waste of beer.
I lived in Miami for years and this is the only way I drink my beer. When I'm out at the bar-I simply have the rim the glass with salt, ice, beer and two fresh lime slices on the side. A great and refreshing way to drink beer-and the beer lasts longer.
When I was in Mexico they had the lime already frozen in the glass, then the ice cubes don't water down your beer.
As someone who drinks Micheladas alot, I thought I'd try this version. Not bad. But in the future stick to the basics. Tecate Beer, Spicy Clamato, lime and salt. Then add chili to taste.
I really love beer and adventure, but I must have messed it up.
I am going to have one by someone who knows how to make them. I may try the tomato based addition as someone else mentioned was needed.
I am bummed as I had been planning on making it for about 6 months.
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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