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
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.