I absolutely LOVE micheladas and homemade ones are so much better. Ready to spice up your cervesa? Good, because this michelada is spicy, salty and everything delicious. My mouth is watering just thinking about it!



Makes 2-4 micheladas

For the rim:

  • 1 tbsp Tajín seasoning
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 1 tsp course salt or margarita salt

For the Michelada:

  • 2 cups pure tomato juice
  • 2 limes, juiced
  • 3 tbsp hot sauce of choice (I use 1 tbsp Chipotle Tabasco and 2 tbsp Red Rooster Hot Sauce)
  • 1 tbsp worcestershire sauce
  • 1 tbsp Tajín seasoning
  • 1 tbsp paprika
  • 1 tsp chili powder
  • Mexican beers such as Negra Modelo


  1. On a place, combine the Tajín seasoning, paprika, chili powder and salt.
  2. Rub a slice of lime around the rim of two large glasses.
  3. Dip the rims into the seasoning mixture.
  4. In a large pitcher, combine the rest of the ingredients, minus the beer.
  5. Pour 1/2 cup-1 cup of the mixture into each glass, depending on how spicy and thick you want the micheladas to be. You can also just add a couple tablespoons, if you’d like it to be pretty mild, and mostly beer.
  6. Top them off with beer!


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