Michelada Beer Cocktail #1 Vacation Drink for Semana Santa
Tara A. Spears
The Mexican nationwide vacation season is in full swing with millions traveling to coastal areas to relax. While beer cocktails are always popular, during the hot two week tourist period, the savory, spicy, and tart Micheladas is THE beverage being enjoyed on the beach, at home, or in restaurants. 
The reason for its popularity is that michelada is an any-time, any-place drink that is good with any type of food. But probably the number one reason for the popularity of this flavorful beer cocktail is the belief that Michelada is a super hangover cure, so hey—why not have beer for breakfast? Street and beach vendors push carts loaded with the required michelada ingredients to bring it to the thirty crowds- you don’t even have to get off your beach towel to enjoy! The evening promenade will feature walkers with Styrofoam go cups of this spicy beer concoction.
Each bartender has his/her own version of michelada but the primary ingredient is beer. Most people prefer a light-colored lager, but once in a while someone will order a michelada made with dark beer. Corona is just one option; any light-colored lager will do. First and foremost is to use your favorite brew- Corona, Pacifico, Modelo.
Micheladas are essentially Mexican beer that is amped up with seasoned tomato juice, lime juice, salt, chili, soy sauce, Worcestershire sauce, and clamato (clam juice). This reside includes the typical ingredients.
Mexican lager beer
Clamato (or tomato juice, if you really can’t stomach the idea of clam juice in your beer)
3-4 splashes hot sauce, more or less to taste.
2 splashes of Worcestershire sauce
2 splashes of Maggi sauce (or soy sauce)
Juice of one lime
Tajín seasoning (or salt) for the rim
Directions
Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in the Tajín to salt the rim.
Fill the glass about ¼ to ⅓ with the Clamato juice. Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If you used Tajín to salt the rim, pour any excess from the plate into the glass. Fill the rest with cold beer. Garnish with a slice of lime, celery, or shrimp as you prefer and enjoy! 
The name michelada is said to be made of three words: ‘mi’ (my) ‘chela’ (a popular Spanish nickname for any beer) and ‘helada’ (icy cold).
Literally millions of Micheladas are consumed in Mexico every year. Where ever you are, you can feel like you’re back south-of-the-border when you sip a savory michelada.