Imagine a refreshing cross between a bloody mary and a beer. That's a michelada. Our version is inspired by the TJ Red Michelada served at Taco Joint in Chicago.

Source: Midwest Living


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • On a saucer, combine salt, chili powder and several grinds of black pepper. Rub lime wedge on a pint glass rim to moisten. Dip glass rim in salt mixture.

  • Add tomato juice, lime juice Worcestershire sauce, Maggi®, hot sauce and more black pepper to taste to glass, along with a few ice cubes, and stir gently to combine.

  • Top with about 1 cup beer. (At this point, some people like to stir the michelada gently before serving, while others prefer to let it mingle as they drink.) If any beer remains in bottle, it can be served alongside the drink. Garnish glass with lime wedge.

*Shopping Tip

A staple across Central America, Maggi is a bottled condiment sold in the Latin aisle of big supermarkets. It's made of fermented wheat protein and packs a salty, meaty punch. If you can't find it, just use a few extra dashes of Worcestershire.

To Multiply Recipe

This recipe makes a single drink. For a party, multiply all the ingredients in Step 2 to make a cocktail base in a pitcher. Fill each rimmed, ice-filled glass a quarter to a third of the way with the base, then top with beer.

Nutrition Facts

140 calories; carbohydrates 18g; insoluble fiber 1g; sugars 5g; protein 2g; vitamin a 644.2IU; vitamin c 100.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 44mcg; sodium 866mg; potassium 437mg; calcium 36mg; iron 0.9mg.