The Michelada is a Mexican beer cocktail.
Why you are pouring this tonight
The Michelada is the Mexican beer cocktail and the only cocktail that improves a Modelo. Cold lager, lime, salt, hot sauce, Worcestershire, Maggi, Tajin rim, lots of ice. There are four regional variants but only two that matter: the clean Chelada (no tomato) and the tomato-led Cubana that drinks like a Bloody Mary that has gone on holiday. Both are correct. Either one is the right Sunday-afternoon drink.
The Tajin rim is the technique that home cooks miss. Tajin is a Mexican chilli-lime salt sold at any Latin grocer (Casa Iberica in Carlton, Fireworks Foods online). Wet the rim with a lime wedge and dip into the Tajin. The salt-lime cling is the entire seasoning of the drink. Use Modelo Especial, Corona, Pacifico, or Tecate (whatever you can get cold). Pour slowly down the side of the glass to keep the foam controlled. Fat lime wedge. Pair with carnitas tacos, ceviche, anything fried with lime nearby. Drink three, accept the consequences.
What to pour it alongside
Tacos, ceviche, anything fried with lime nearby. The Michelada is to Mexican food what the Bloody Mary is to brunch.
Notes
The cocktail balances on lime, salt, and the salinity of the Worcestershire/Maggi. Skip those at your peril. Tomato juice is optional, the Cubana style with tomato is the most common bar version, the cleaner Chelada (no tomato) is more common at home.
The recipe
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