It was 2005, and I’d just finished classes for the day at a Spanish language school in Guanajuato, Mexico. The instructors, José Luis, Esmeralda, and Guillermo had invited my classmates and me out for happy hour at one of their favorite bars.
We all ordered a beer, either the familiar mainstays Pacifico and Corona, or (for those of us feeling more adventurous) the local favorite, León.
When the waitress came back with our drinks, she handed José Luis his beer, but also a tall, frosty mug with a deep reddish-brown liquid in it. As he poured his beer into the glass, he explained that this was a Michelada or a “Mexican Bloody Mary”. As I was to find out, depending on the restaurant and region of Mexico where you order it they make it differently, but it always includes lime juice and chile powder/hot sauce and usually includes Clamato, soy sauce, and Worcestershire sauce.
Intrigued, I ordered one myself and from the first sip, I was hooked.
Like a Bloody Mary, this drink is a considered hangover remedy. And like a Bloody Mary, this drink was savory, spicy, and tart. The michelada ingredients include an exciting mix of flavors, but I’ve had trouble making it at home.
But after only 8 years, I’m happy to announce that I’ve finally come up with a recipe that brings me back to that very first michelada and rivals the best ones I’ve had when traveling in Mexico.
An Authentic Mexican Michelada Recipe
Ingredients
- 1 Mexican lager beer Modelo is typical
- 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. I use Tapatío
- 2 splashes Worcestershire sauce
- 2 splashes Maggi sauce or soy sauce
- 1 lime juiced
- Tajín seasoning or salt for the rim
Instructions
- 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 1/4 to 1/3 with the Clamato juice.
- Add the hot sauce, the lime juice, the Worcestershire sauce, and the Maggi (or 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 and enjoy!
Can’t find the michelada ingredients in a store near you? Buy Tajín, Maggi Jugo, and Clamato on Amazon.
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Thank you so much for posting this. I’ve been looking for this recipe for a long time. Can’t wait to try it.
Great! Let me know what you think!
Silly question, how much lime juice in the drink? 🙂
Not a silly question at all–thank you for catching this omission! I think I use the juice of one whole lime per drink, but you can use more or less to taste. I’ll make myself one tonight to test it and update the post 🙂
Clamato has high fructose corn syrup and Maggi is MSG. May not cure a hangover, more likely to give you one.
Hi Mary, if you are sensitive to those ingredients, then feel free to leave them out. They don’t bother me, so thanks for sharing!
Wont let me leave 1 star as intended. High fructose corn syrup is an ingredient blamed for obesity. Doesn’t taste like cane sugar so our bodies aren’t sated, making us crave more. Just think when you recommend recipes that call for two ingredients most people should avoid, you should warn them.
I love the recipe and I appreciate it. (Kinda why I put in the search engine for the recipe) I am always looking for different ways to improve or give a different twist to my own recipe. It is fairly similar to mine with only a few additions. Great job!
Great! Glad to hear that! Thank you!
Mary, do you go posting negativity on all recipes that have high fructose corn syrup? Leave the poor girl alone and maybe take your issue to the FDA. You sound pretty pathetic. Great recipe Cassie!
Damn Mary the Debbie downer. Alcohol makes alcoholics too…maybe stay away from the internet
🙂
Yo mary, micheladas arent usually hangover drinks, quit bitching about how she makes her drink and let a girl enjoy a mexican drink huh
Cassie keep slaying!!
haha, thank you!
I do not consume those ingredients either, but I do not leave a negative review, I just replace them with other products, such as natural organic soy sauce and such!
The recipe is delicious. If you don’t like the ingredients, it really isn’t fair to leave a bad review. That’d be like critiquing a chocolate cake recipe when you detest chocolat
It’s nice to see so many people support the recipe and scold the bully ?
OMG, and there are these people. Really now? Negativity can also kill you and can cause obesity. Negativity can lead to stress. Are we 2? “Warning: Clamato contains high fructose syrup and Maggi contains MSG” Unbelievable.
On a positive note: I can’t wait to try this drink. Sounds so amazing and delicious!
It’s not a health drink Mary… lol.
So I actually use tecate light, V8 juice, a quarter tsp of caldo de tomate, 1 whole lime, garlic cayenne tobasco hot sauce, whorsteshire to taste, Clamato lime salt, and since I’m a huge pickle lover I put a couple tbs of pickle juice. I always crave pickle when I’m hungover but I love this drink!! Sometimes I even add a pickle spear ? not very authentic but if you love pickles like I do this drink is great! I’m from Texas btw
This where it’s at. I keep the clamato but do add the Tabasco. I switch the beer up regularly. Depends on what kinda gasoline I’m in the mood for. Sometimes it’s unleaded. Other days I’m in a diesel mood. Pickle juice and spear are a must here in Kansas too. We go a step further with some salt and pepper as well as a beef stick. At the end of the drink you get a pickle and jerky michilada snack. Oh, and if you are really lookin to church it up, a shot of vodka goes a long way.
he idea that MSG is harmful is actually rooted in racism and xenophobia. Google it.
I would start with the juice of one lime.
I had no idea that clamato consisted of clam broth,!!?!!? Wow! I guess I won’t be drinking that anymore and I should read labels!!! But it’s soooooo good! Haha
Thanks
Paradise – yes, it does, unfortunately 🙂 Clam juice sounds a bit gross but I agree, it’s good!
I could’ve gone my whole life without knowing that it contains actual clam juice and been perfectly fine with it. Now I fear clamato might be ruined for me for ever ?
Haha! I’m vegetarian, I know exactly how you feel 🙂 I do make an exception for Clamato in my micheladas.
Last year I ordered a michelada at a seafood restaurant in Mazatlan. When I got to the bottom, I asked my companion what the little white chunks were floating around in the bottom of the glass and he said, “well, clam–obviously!” That kind of grossed me out, luckily I noticed it at the end. It was a damn good michelada 🙂
Hi, just wanted to say that your michelada looks great, but you’re confusing one sauce. Its not soy sauce but a mexican one that is called Maggi seasoning juice (they flavor is kinda mild, but none in Mexico knows what is made from).
Kinda hard to find in other countries, but its crown of this awesome drink.
Nice blog! keep up the good work
Thank you for this, Carlos! I have seen Maggi used in Mexico and in Mexican bars and restaurants here in California, but I figured it was just a brand of soy sauce! I’ll pick some up tonight and give it a try — sounds like it is literally “the secret sauce” 🙂
Thanks Carlos, I am looking for the version of maggi sauce used in a michelada in Mexico. What version is it. There seems to be four versions in Mexico.
Copied from cooksinfo.com. In Mexico, where it’s called Jugo Maggi, there are several versions: plain and spicy (both are more concentrated and darker than European versions), a version called “Maggi Inglesa” (that tastes like Worcestershire sauce), a soy sauce version, and a version with lime in it.
Your Michelata sounds great! We’re having a BBQ this weekend so I will try your recipe using the Maggi instead of soy sauce. I know Maggi is used in many Mexican dishes, but it’s originally a Swiss creation which gives any dish/drink a slight umami flavor (Japanese “pleasant savory taste” per wikipedia). Maggi is similar to soy sauce but it has it’s own distinct flavor.
Great, thanks for this info, Linda! Let me know what you think! I just picked up bottle of “Maggi Jugo” seasoning sauce at the Mexican market tonight, is this the same variety? It was the only Maggi they had. I’ll be trying it in a michelada tomorrow night!
Yes, Cassie, that is the one used here in the US. We tried your michelada recipe this weekend, & it was a hit (so refreshing). Everyone loved it! Thanks again.
Wonderful! I’m so glad you like it!
Cassie, do you think the ingredients (minus the beer) can be mixed ahead of time in a large batch for say a party?
Definitely! I wouldn’t do it more than a day or two in advance, because of the fresh lime juice, but I think that’s a great idea! Let me know if you figure out a ratio of ingredients that works to make a pitch of michelada mix, and I’ll post it here. Maybe keep the spice level of the mix fairly mild so the recipient can add more hot sauce or Tajin spice to taste.
Totally going to try it this weekend!
Hi guys – great blog – just found it tonight. If you don’t mind I have copied your recipe on a post on my blog this week and will link to you when it goes live. I’m in Central America right now and loving the Micheladas! Safe travels. Jonny
Thanks, Jonny! Glad you like the recipe and are seeking them out on your trip. Cheers to you–salud!
This is a good recipe i go to Mexican rest.to get mean but this is very close to there’s and I can make my own now, thanks.
Great, glad you liked the recipe!
Hi there,
Doing this on the fly. Forgive any typos please.
Great site. Thanks for sharing.
I have been looking for an authentic Michelada recipe for two years now. I met a couple in La Republica Dominicana who were on their honeymoon. The groom (Eddy) asked the barkeep to make us a special beverage. And so: Eddy introduced me to the Mechelada. In turn, I introduced him to single malt scotch. His bride, (Patrice), would not let him talk to me the next day. Hmmm guess I’m a bad influence. Anyway – regardless of the resaca o guayabo, (su elección) – I believe myself to be the true benefactor. What a great drink. If this is the real deal; may I include a link to your blog within mine? I have a section wherein I refer selected readings, business, and friends. I would love to invite you to share your thoughts on ramblings as well.
Flatoutbozo
Ontario, Canada
Great story! Thanks for sharing this memory, Brian! 🙂 Give the recipe a try and let me know what you think–everyone makes it so differently, I wonder if it’s like you remember it? I found many different variations in different parts of Mexico, so I’m curious how the bartender did it in the DR.
Hi Cassie,
Thanks for responding to my first letter. I will be sure to let you know. I have no idea how the Dominican barkeep made the Michelada, (Eddy was directing him and I was bobbing about somewhere in the pool all the while). I will try out your recipe as soon as I am able. I suspect that I will be able to find all the ingredients here in my city due to the enormous Latin population. In fact, I suspect that my city may be the only one in Canada where the Spanish language is the second-most spoken. So it follows that there are many Latino food resources right here at my front door. Thanks again so much for this – and for the incredible site. People like you make travel, (and even just the mere prospect of it), more exciting. I am forwarding a link to my travel consultant so that she is aware of your fine resources and entertainment.
Cassie: (please feel free to ‘un-include’ ((yes I just made up a word)), this part of my letter to you. I know it’s not what this site is for). There is a lady who runs a website out of the Dominican Republic, and I’ve known her for years. It is – quite likely – the finest travel website emanating from the island, and I think you and she would make a great set pf peers. I would like to introduce you to her, but I suspect that such a thing is not appropriate in this forum. How can I get this information to you in proper keeping with your site protocols? Feel free to send me direction to the email above.
I want to try your recipe. I had actually figured out most of the ingredients less the maggi and tajin. There is a boat restaurant near me that does raw oysters and modelo micheladas like no other. The combo is astounding..I joke that it rivals great sex. Not sure its a joke though LOL.Thanks for the blog. Oh..they give you a frosted mug with the mix in the bottom and i’m assuming tajin on the rim.. You dump in your own modelo..MY GOD its amazing 🙂
Haha, sounds delicious! Let me know what you think about the recipe. I should add your tip about making it in a frosty mug, we always keep a few in our freezer!
Good recipe, it’s simple to make and very enjoyable. I learned one spicy recipe from my uncle who worked at a pub in Rio Verde, San Luis Potosi MX.
mix all the same way but with extra ingredients:
*Tapatio, 7 mares, and Huichol salsa.
*frozen mug, rim half with chamoy sauce and add tajin or mexican chili powder to it. Other half of mug rim with lime and sea salt.
*add ice
* try using Indio beer (one of original beers) as its more carbonated
add a stick of celery and you are Good!
Oh wow, chamoy sauce on the rim! Love this idea!
It needs marinated shrimp in the glass and some hanging off the rim.
Haha, that would make it better 🙂
I did Guanajuato language school experience for many years and the partying with the teachers has been a life-changing experience. I went to Instituto Falcón, negar La Presa. Anyway, this afternoon, I’m having friends over and I’m serving micheladas. Though I usually make them by the seat of my pants, I had bout some Tajín, so I thought I’d follow a real recipe. Without even having made them yet,I know it’s the perfect recipe, just by looking at it. I’ll confirm that later in the day. So, you must have gone to the new school more downtown and closer to the Jardín. Some of my former friends and instructors work there now.
Fabulous recipe! Every time we make these I am transported to our old desert home of Tucson, Arizona. Great summertime drink!
Hi Cassie,
Have you tried the pre-made mix that they sell now? As a Mexican in the states I can tell you that somethimes it is hard to find the exact ingredients my family uses to make Micheladas. Here in Texas they have this mix and it really tastes like the real deal! You just have to pour it in your beer! that’s it! It’s called Don Robertos.
Never tried a premade mix–what ingredients does your family use that are hard to find? I would think that you would be able to find any Mexican ingredients easily in Texas. Amazon works too 🙂
I love it, but I just mix it very simple–just a bottle of beer in a pint mug and top off with clamato. Sometimes I sprinkle in some salt, sometimes I don’t bother. I think I’ll just keep it simple without all the other stuff, after all, at 80 I’m just getting too doggoned lazy to experiment.–LOL
My family been drink this as long I can remember but we used home made tomato juice and clam juice
Oh thanks for the super duper recipe, I’ve been making these for a couple years and it never tasted the same as a Mexican restaurant. I never thought to ad all those ingredients. I just made it your way and that’s good.
Awesome–I’m glad to hear you like it! Salud! 🙂
Hey Cassie, I was waiting to see how you liked the michelada with Maggi but I didn’t see your response.
Hi Sayelcy, thanks for reaching out! I love it and use it in all my micheladas now!
Hi Cassie,
Thanks for posting this Mexican Michelada recipe! My wife and I just opened the first Tex-Mex restaurant in Bishkek, KG (Central Asia) – Chili Peppers Tex-Mex Bar & Grill – and one our expat customers asked for it and I had no clue as how to make it here because, unfortunately, Clamato is not available in Bishkek and clams are difficult to find, but we will find (or import) the clams and make our own “Clamato” juice so we can make your authentic Michelada recipe. So, in the morning we’ll be out on a quest to find clams!
Again, thanks so much!!!
Mario & Larisa
After searching the internet for the perfect michelada recipe, I finally ended up here! Seriously your recipe is the best! I only have one small change, I don’t use worcestershire sauce. I use the Clamato, lime juice, soy sauce, Tapatio, and my homemade rim salt with either a light American beer (I know, I know) or a Modelo. Seriously the best michelada ever, so refreshing! Sometimes I add ice. Thanks a bunch!
*I make homemade rim salt out of Lawry’s season salt, Tajin, and chili powder
Loved this! Made it for a bunch of people and they’re addicted! Thank you for positng!
Awesome, glad they liked it! Cheers!
Definitely going to try! Sounds delicious, and thank you for sharing. Also, don’t pay attention to negative people who are so unhappy in their own life to look for post to fuss about. I doubt anyone is drinking enough of these in one sitting to become obese. Lol
What’s a good size for the beer glass for this recipe? Is a 20 Oz big enough?
hello, i must ask where did you get that lime juicer bowl in the picture?? great recipe btw, thanks for going into great detail
Thank you so much for this!! I’ve been looking for a recipe for this for a while, and this came out just great!! I love it