Pompano
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Registered: 11-14-2004
Location: Bay of Conception and Up North
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Tis the Season for Micheladas
The temps are getting warmer..and will soon be HOT. Time for a refreshing michelada. Here's your visual aid to making one...
...it's nice to have a willing volunteer as a taste-tester.
I do what the voices in my tackle box tell me.
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David K
Honored Nomad
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Registered: 8-30-2002
Location: San Diego County
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Mood: Have Baja Fever
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Is Tapatillo acceptable or only Cholula?
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Pompano
Elite Nomad
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Even Tobasco...it's all good.
I do what the voices in my tackle box tell me.
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desertcpl
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Roger
I make them all the time for the family
but I use Clamato,, Worcestershire sauce,, Tabasco and we all like Tecate
we are having company tonight and I will be making some
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Pompano
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Location: Bay of Conception and Up North
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Quote: Originally posted by desertcpl  |
Roger
I make them all the time for the family
but I use Clamato,, Worcestershire sauce,, Tabasco and we all like Tecate
we are having company tonight and I will be making some |
You bet...I like and use Clamato, too. And, I drank Tecate once...once. 
I do what the voices in my tackle box tell me.
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bajabuddha
Banned
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Mood: Always cranky unless medicated
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May I recommend seasoning your glass rim with Tajin?
Oh yeah, and a de-seeded cucumber spear makes a tasty stir-stick! 
[Edited on 5-13-2015 by bajabuddha]
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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| Quote: Originally posted by bajabuddha | May I recommend seasoning your glass rim with Tajin?
Oh yeah, and a de-seeded cucumber spear makes a tasty stir-stick!
[Edited on 5-13-2015 by bajabuddha] |
Again..you bet. Plus a pickled asparagus spear makes a good stir stick, too.
I do what the voices in my tackle box tell me.
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David K
Honored Nomad
Posts: 64790
Registered: 8-30-2002
Location: San Diego County
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Wow, those are pretty fancy beers!  
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Bajahowodd
Elite Nomad
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My experience has been that Tecate Michelada Diablo is quite good, as is Bud's Clamato spicy. Much easier and quicker than DOI.
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BooJumMan
Senior Nomad
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Registered: 8-11-2007
Location: San Diego
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Hah! love it.. I'm sipping on a michelada as we speak!
I use 2 corona's, a half lime, lots of tobasco, a dash of Worcestershire, and about a 1/3 cup of Clamato.
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Pompano
Elite Nomad
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Location: Bay of Conception and Up North
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Salud! BooJumMan knows...Home made is always the best!
[Edited on 5-14-2015 by Pompano]
I do what the voices in my tackle box tell me.
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Maron
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May I please have two or twelve?
Ths
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4Cata
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I've ordered and loved Micheladas and Chabelas and discovered that either one can be red or beer colored, depending on location and bartender. Is
there a rule of thumb cause I REALLY prefer the red, very spicy ones that Pete's Camp in San Felipe serves. San Felipe seems to serve the red ones
when I order a Michelada, but sometimes I'm corrected to order the Chabela when they realize I want the red one. I'm confused.
Agaveros, silk in a bottle, a beautiful bottle!
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durrelllrobert
Elite Nomad
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Registered: 11-22-2007
Location: Punta Banda BC
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Here's a couple more variations
Did you know Canadians consume enough Mott's Clamato c-cktail to make over 350 million Caesars each year? No wonder the Caesar is Canada's No. 1
c-cktail?
Preparation
Rim a glass with lime and Mott's Clamato Rimmer. Fill glass with ice, add all ingredients and mix thoroughly. Dress with fresh celery
and lime wedge.
Ingredients1 oz vodka or 8oz. Molsen beer
2 dashes hot sauce
3 dashes freshly ground salt and pepper
4 dashes Worcestershire sauce
4 oz Mott's Clamato Original c-cktail
Garnish:
1 celery stick
1 lime wedge
__________________________________________________________
...and La sangre de Marķa the ORIGINAL Bloody Mary from Mexico using all Mexican ingredients.
Preparation
Rim glass 16 oz glass moistened with slice of lime and dipped in sea salt
Place 5 or 6 ice cubes in glass
Sprinkle salt, pepper dried cilantro over ice
Add 4-5 drops each Tapitio and Cholula hot sauce
Add juice of 1 fresh squeezed lime
Fill glass 1/3 way up with good silver tequilla (about 2 shots) and stir
Fill glass the rest of way with Clamato
Garnish glass with whole Jalapeno, wedge of lime and cucumber slices
Bob Durrell
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Lindalou
Senior Nomad
Posts: 623
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Location: Punta Banda Baja
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Your taste tester looks like he has already tested quite a few. LOL
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Hah..glad his expression is appreciated, Lindalou. I must brag for him, so please forgive this little tribute to an old and dear friend. That's my
lifelong buddy, Randy,on one of his visits to Baja. His humor was always at hand as shown here. Indeed, this man has never objected to a beer and
also is an expert when it comes to testing 'anything'...including micheladas. Among many other accomplishments, he is/was a brilliant research
chemist PhD and Director of Research for 3M. One of the more brainy of our species.
Borne and raised very near to each other, I was proud to call him my compadre since we were infants. Here we are...'back in the day'...Los Innocents
And the last trip to Baja. Good times, amigo.
[Edited on 5-15-2015 by Pompano]
I do what the voices in my tackle box tell me.
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capt. mike
Elite Nomad
Posts: 8085
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all good but I add a shot of blanco tequila then pour the beer. And I always use spicy clamato. Limon Sal is good too. Get the little shakers at the
tiendas.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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