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 Potosi, 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
- Half a lime, cut into wedges