My parents just got back from a two week vacation in Mexico. While we suffered through rain, ice and snow here in Virginia, we occasionally received photos via email of palm trees, clear blue water, and sunny sandy beaches. So one night last week, we cranked up the heat in the house and whipped up some tacos and spicy micheladas for dinner.
A Michelada is a Mexican beer cocktail that Kyle and I first tried in Portland, Oregon, of all places.We encountered the michelada on several restaurant menus in Portland, including Pine State Biscuits, where it may have actually been billed as a “beer bloody mary” and Por Que No Tacos.
It appears that micheladas hang out at authentic Mexican restaurants and hipster havens. I’ve never seen a michelada on a restaurant menu in Richmond, but I’m sure I will soon. I would venture to say they became really hip in Austin eight years ago, in Brooklyn four years ago, and in Portland two years ago. So at that rate, the hipsters in Richmond started drinking them last year and I’m just now finding out about them. We’ll all be drinking them at Sunday brunch by next year.
The next time you are in Portland, please make sure you throw on a flannel shirt and get to a Pine State Biscuits location before you leave town. Their egg and cheese biscuit sandwich with a fried green tomato was a heavy, delicious breakfast that kept me full while sightseeing until mid-afternoon.
Their Stumptown Coffee is also excellent. If you’re on vacation, get yourself a cocktail too. The beer cocktail that Kyle ordered came with a can of Rainier beer on the side, which we figure is the PBR of the Pacific Northwest?
We decided to try our own recipe for a michelada last week, because most of the recipes I found included some type of fish sauce, clam juice, anchovy or oyster sauce, which we generally try to substitute out if we can. So here is our recipe for vegetarian micheladas, which is still a work in progress and completely adaptable for your own tastes. I only measured to develop the recipe, but I doubt I will ever measure the ingredients again. Customize the number of dashes of each ingredient you use to suit your mood that day. Stir, taste, and season again if it’s not quite right the first time.
Also a note on beers: I tried these with lighter beer (Pacifico, Modelo Especial) and dark beer (Negra Modelo), and while these are most commonly made with the lighter Mexican adjunct lagers, I prefer a darker beer in mine.
- 1 lime wedge
- Sea salt
- Chili powder
- 1 teaspoon lime juice
- 3 Tablespoons tomato juice
- 1/4 teaspoon liquid aminos
- 1/2 teaspoon vegetarian Worcestershire sauce
- 3 dashes hot sauce (Tapatio)
- 2 pinches ground black pepper
- 12 ounces of cold beer
- Mix equal parts sea salt and chili powder in a bowl.
- Rub the lime wedge around the rim of a pint glass.
- Dip the glass upside-down in the chili powder salt mixture to make a chili-salt rim.
- Add the lime wedge to the glass. Add lime juice, tomato juice, liquid aminos, Worcestershire sauce, hot sauce, and black pepper to the glass and stir.
- Top with 12 ounces of cold beer. Stir, taste, and adjust seasoning.