Margaritas are so so típico for Cinco de Mayo. That's why, instead, I'm going to be giving my brew a spicy blush of Mexican pride with this "Michelada" - a traditional quencher that means "My Frozen Beer."
Think of it as a Bloody Mary souped-up with cerveza instead of vodka, plus a serious south-of-the-border kick. Recipes vary widely, but this is the one, from general manager Sergio Ruiz at Xochitl (408 S. 2nd St., 215- 238-7280), that got me hooked:
Serves 4
12 oz. tomato juice or Clamato
6 medium limes, juiced
6-8 dashes Tabasco
2 teaspoons Worcestershire
½ small onion
½ teaspoon chile piquin powder (or cayenne)
½ teaspoon sea salt
2 tablespoons chile piquin powder (or cayenne)
¼ cup sea salt
4 bottles Mexican beer (Tecate, Dos Equis, or Negra Modelo)
Place the first seven ingredients into a blender and process for one minute or until smooth. Mix together the remaining chile powder and salt. Rim four chilled pint glasses with the chile salt and fill with ice. Fill each glass ¼ full with michelada mix and top off with beer.
- Craig LaBan
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