Saveur

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MAKES 2

Often associated with the Mexican city of San Miguel de Allende, and perhaps taking its name from a slang term for cold beer, the michelada has also been linked with San Luis Potosí, where, the story goes, a man named Michel Esper improvised it on a hot day at the Club Deportivo Portofino.

Margarita salt or kosher salt
1⁄2 cup fresh lime juice
1  12-oz. bottle light Mexican beer, such as Corona
   or Pacifico
Worcestershire sauce
Tabasco
Half a lime, cut into wedges

1. Dip rims of two tall chilled glasses in a saucer of water, shake off excess, then dip moistened rims in a saucer of salt. Fill each glass halfway with ice, then one-third full with lime juice, and top off each with beer. Add 1–2 dashes worcestershire and Tabasco to each. Garnish with lime wedges, if you like.

This article was first published in Saveur in Issue #40