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Michelada Recipe, Authentic Mexican, Mexico City, Mexico. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Michelada Recipe

We first tried this spicy beer cocktail one Saturday at La Lagunilla market in Mexico City where every young hipster there seemed to be nursing a hangover — and a michelada.
Prep Time7 mins
Total Time7 mins
Course: Drinks
Cuisine: Mexican
Servings: 1
Calories: 172kcal
Author: Lara Dunston


  • 1 lime
  • Michelada spice mix or DIY mix of dried chile flakes, chile powder, dried lime powder, coarse salt
  • Ice cubes ½ glass
  • 1/4 cup Tomato juice according to taste
  • 330 ml beer I like lighter beers like Corona or Bohemia, Terence likes beers with more depth like Negra Modelo or Dos Equis; both are fine


  • Halve and squeeze the lime to create juice.
  • Pour enough lime juice to fill a saucer or small side plate to be able to dip the rim of your beer glass into the juice.
  • Sprinkle your michelada mix into a circular shape on another side plate, or just cover the plate if you’re making enough for a group.
  • Turn your glass upside down into the lime juice then into the chile mix so that the rim of the glass is thick with red spice.
  • Throw the ice cubes into the glass, then the tomato juice, then pour in your beer.
  • In Mexico, they don’t pour the beer on an angle but straight from above so that there’s a thick head of foam on the beer.
  • Do experiment – we also saw glasses being dipped into tomato juice instead of lime juice.


Serving: 1g | Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 30.6mg | Calcium: 35mg | Iron: 0.7mg