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Pompano
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Getting Hot, Folks...It's Michelada Time!
What's YOUR favorite hot weather drink?
I'm fairly sure most of you have had a few of these..?  But if you
haven't, try one..you'll like it.
This is my favorite summer drink..and not too bad in the winter, either. 
The Michelada or chelada/cerveza preparada is a term loosely defining a beverage made with beer, lime juice and
assorted sauces, spices, peppers, tomato juices or Clamato. It's served in a chilled salt rimmed glass. There are numerous variations of the
beverage throughout Mexico and Latin America, but hey!.. we don't care about those 'other places'..we are Baja. Locally, our most common
variation includes Clamato.
Warning: Drink only bar-prepared Micheladas!...those made from scratch right in front of your own eyes. Recently, U.S. beer
producers have begun marketing .. ...cervezas preparadas,
illustrating the wide variety of recipes in the Chelada/ Michelada category, and to serve the increasing latin american population in the country.
For example, Miller Brewing Company produces 'Miller Chill' which is a "Chelada-style light lager with a hint of salt and lime."...a nostalgic
experience for me...my first taste brought back childhood memories of sheep dip.
Going a different route, Anheuser-Busch is manufacturing 'Budweiser Chelada' and 'Bud Light Chelada' as a combination of lager, clamato, lime juice,
and salt. I sent in a sample for testing at our state lab..the report came back saying ..'Your horse died of diabetis.'
In Norway, one just puts some ketchup into a ram's horn full of mead.
In Mexico, Micheladas are considered a good remedy for hangovers. (NO!..do ya think?..duh..) In Mexico City, the most common form of Michelada is
prepared with beer, lime, salt, and hot sauce, some do add one slice of orange...
...orange..ORANGE?... Bart, Omar, Pepe, and any other of my
bartenders...If you hang fruit on my drink, I'll gaff you.
Get creative..
There are a variety of types of Micheladas. For example, a Clamato contains tomato juice and oyster. A
cubana contains Worcestershire sauce, tabasco sauce, chile and salt. A chelada contains simply
lime and salt. Depending on the region of Mexico the preparation will vary. For people unfamiliar with the local area, it is best to ask how the
Micheladas are prepared before ordering if there is concern for what ingredients will be used....like..ugh..Bud Lite, which is plain gross. In some
regions Chelada becomes Michelada, and vice versa.
Where does the name, Michelada, come from?
There are two popular versions of the origin of Michelada,
1. Michel Ésper from San Luis Potosi, Mexico in Club Deportivo Potosino,
Michel Ésper used to ask for his beer with lime, salt, ice and a straw, in a special cup called "chabela", as if it were a beer lemonade. The members
of the club started asking for lemonades as Michel´s lemonade, eventualy giving the name Michelada. As time went by other sauces have been added to
the original recipe.
..or it could be...
2. The word Michelada is the combination of the words "mix" and "chela"
The word "chela" is a popular way to call a beer in Mexico. It comes from the English word "chill". When you ask for a chela you are asking for a cold
beer. "Mix" comes from the mix of sauces added to the beer. Therefore putting the two words together Mix-chela sounds like Michelada.
..ahem...Now, about that Zona Federal land I have for sale.
..but this is the real one...
Alejendro, a Baja pangero, was visiiting me in Far North Canada and we went ice-fishing. We packed beers, limes, and juice. After a few hours on the
frozen lake, I noticed him shivering violently and he was muttering.."Mi chilled outta...." and then he went silent and
solid.
Who cares what you call it?! Chill out!..and Enjoy. Salud!
[Edited on 5-12-2010 by Pompano]
I do what the voices in my tackle box tell me.
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bajasammy
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I love these Pomp!
Thanks for the historical details. Based on your descriptions I guess I first had a 'Cubana' at Hussongs a few years ago, and so naturally that's the
way I prefer them (yummy)!!!
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capt. mike
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Roger - real micheladas include 1 jigger of tequila blanco in the glass too.
otherwise it's just a red beer with some spice.
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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Dave
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Around these parts...
A Michelada is made without tomato or Clamato juice. If with, it's called a Chevala.
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desertcpl
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chavela
when we are having a BBQ with the family they always ask that I make them a Chavela beer
Tecate
clamato juice
worcestershire sauce
tabasco
sea salt and chili powder on the rim
one lime
i use a frozen beer mug
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tiotomasbcs
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 Viva Mexico! I have never had one but now... Shot of Tequila!! Who cares
about El Crudo? Hay, Dios Mio! I plan to solicit a Government grant & start my research, inmediatamente! Tio
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Cypress
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tiotomasbcs,
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Pompano
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I can see we need a lesson on how to do this properly...sigh...
Okay..practice, practice, practice...here goes:
How to Make a Michelada
'Exact' Ingredients..and Mike, there is NO tequila in a REAL michelada...harump, harump..sounds like you're flying too high
without oxygen again.
Salt (any coarse salt will do)
Cubed ice
1 lime, juiced
1 12 oz. bottle Pacifico beer
1/2 tsp. hot sauce of choice, e.g. Tabasco (optional)
1/2 tsp. Worcestershire, Maggi or soy sauce
3 oz of Clamato
Steps
1. Cut one lime in half.
2. Use one half of the lime to juice the rim. Make sure the glass is cold beforehand, so the salt sticks to it.
3. Place the rim of the glass in your salt tray. Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim.
4. Fill the empty salted glass with ice.
5. Put each half of the lime into the hand-juicer and squeeze so that the juice is over ice.
6. Add Clamato and sauces to taste -- a couple of drops will usually do the trick.
7. Pour the beer into the glass, over the ice, lime juice, and sauces. (any of the better Mexican varieties are the best..if you do use some
..gag..'Lite' beer, then you should burned at the stake for heresy)
8. Stir well with a long spoon.
That's ALL there is to it. Anything else is blasphemy.
Drink and Enjoy.
I do what the voices in my tackle box tell me.
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jorgie
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The blasphemy is Pacifco !!!!!!
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Iflyfish
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"What's YOUR favorite hot weather drink?"
I'll raise my G&T to your Michelada.
1. 2 shots of Tanguarey (Burnette’s is a good inexpensive substitute)
2. Juice of ˝ lime
3. 1 T of Rose’s Lime Juice
4. 1. T Key lime juice
4. Tonic water served in tall iced glass
I have yet to acquire Malaria, which plays a pivotal role in the development of this quinine laced tropical elixir. I attribute the lack of Malaria to
the quinine even though I live in Oregon where the mosquito is benign. It does however have a tinge of intrigue attached to its history that goes back
to the days of British Colonial occupation of the jewel its crown, India.
I also have yet to master the skill of posting pictures to this site, or any other for that matter, but you can reffer to the one Pomp exibited above
to see how the juice is extracted from the lime. You will have to use your imagination to see how the Rose's Lime Juice is added.
After a sufficient quantity of these medicinal beverages you will no longer feel the sting of the mosquito nor anything else for that matter, which
might have been a good thing if you were posted by the East India Company to some remote backwater village in India.
Here’s to ya, Salud!
Iflyfish
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capt. mike
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well....Johnny Tequila would have a shot in his!!
hahaha. see you at the calcutta next thursday and we can drink a few - see how Bart makes 'em...
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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Pompano
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Okay..Mike, see ya there..actually we are just on the path to Bart's door now. And I taught HIM how to make 'em!
We're outta here...
I do what the voices in my tackle box tell me.
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Bajahowodd
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Very informative. But, it leaves me wondering if anyone can tell me why it seems that Mexico has this fascination/ addiction for Clamato???
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desertcpl
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pompano
i just noticed you forgot to add the Clamato
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Pompano
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| Quote: | Originally posted by desertcpl
i just noticed you forgot to add the Clamato |
NEVER!
desertcpl..see Step 6.
Has anyone noticed that Clamato is available everywhere now? Very popular stuff Up North.
I do what the voices in my tackle box tell me.
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Mexray
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I know it's a Mexican thing...
...but why would one 'foul' a succulent, Ice cold Pacifico with the juice of a 'Clamato'?
That's just not right...
A wedge of limon stuffed into the long neck, and a pinch of Pacific Ocean Sea salt would seem to me to be all that's required to make the perfect hot
summer thirst quencher....
Now as the shadows of the yard arm reach into late afternoon, I'd prefer to slip into Iflyfish's favorite - the venerable Gin & Tonic with a wedge
of Limon squeezed into the glass then dropped into the ice cubes for that boost of lime taste...Suc-U-Lant...slides right down and really slakes the
thirst - trouble is, they taste so good, you have to have several...
"Tanqueray Rangpur", with "Rangpur Limes & Other Botanicals" is our current favorite, especially when our local Supermarket has it on special for
$17, and it's 86.3% Proof to boot! 
Ray
[Edited on 5-13-2010 by Mexray]
According to my clock...anytime is \'BAJA TIME\' & as Jimmy Buffett says,
\"It doesn\'t use numbers or moving hands It always just says now...\"
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Pompano
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.....drool...
URGENT MESSAGE!!
CAN SOMEONE BRING ME A BOTTLE OF TANGQUERAY RANGPUR? AND SOME TONIC?
QUICK!
I do what the voices in my tackle box tell me.
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capt. mike
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pompano - if yur serious - you know i'll be there thurs 20th with the winner of the upcoming derby.
so yeah i can import one bottle for you. i have to bring some wine for me and amigos but i have ltd room with 4 of us packing so confirm unless this
is a josh.
and i theeeeeeenk the tonic Sauls has, si?
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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Trueheart
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Pompano:
Michelada .... looks great! We'll try it this weekend. We're used to "red beers", but this looks much better. We've been huge fans of clamato for
many years, making caesars (with a couple of drops of Tobasco) for every Sunday morning NFL kickoff.
And yes, Pacifico is our house beer, so that's what we'll use.
Thanks for your recipe.
Steve
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Pompano
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| Quote: | Originally posted by capt. mike
pompano - if yur serious - you know i'll be there thurs 20th with the winner of the upcoming derby.
so yeah i can import one bottle for you. i have to bring some wine for me and amigos but i have ltd room with 4 of us packing so confirm unless this
is a josh.
and i theeeeeeenk the tonic Sauls has, si? |
SI COMO NO!
Naw..forget it, Mike. I have a couple Tanguerays..just not the 'Rains of Rangapur' .. No problemo con the tonic. Saul's, si. Or in my own bar.
Hey, soes that stuff still taste good from..hmm..it says 1975?)
The dorado are thick! The gin tonics are cold! The Michelada's are in season! Life is good!
Trueheart...I know what you mean by 'red beers'. Was weaned on those Up North a million years ago where free sandwiches and bratwurst were piled up
on the bar for the patrons. Now THOSE were the days!
Cheers!
[Edited on 5-13-2010 by Pompano]
I do what the voices in my tackle box tell me.
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