That’s the Spirit: Micheladas, Ole

I didn't think anything could beat a cold beer on a hot summer day. Hard to imagine a beer tasting better until I got to Mexico! I had my first Michelada in Guadalajara! It's pronounced (me-chel-LA-da), and translated, more or less, as ''my cold beer.'' Our friends, Peter and Elaine ordered me one. I took one sip, and was in seventh heaven. The dark Modelo Negra had hints of pepper and lime and spices along with a tomato-y, salty taste. It was yummy!

I found out a michelada usually consists of fresh lime juice, with Tabasco, Worcestershire and soy sauces thrown in, a pinch of black pepper and possibly a dash of Maggi, the seasoning usually used for soups and stews. A lot of places also use Clamato Juice or spicy tomato juice. This mix makes up two or three fingers' worth of a tall glass of ice. Then you add the beer, and rim the edge of the glass with salt.

For some reason, on this group in January, I was into a Michelada craze and tried one at several places, trying to find the best. I think I found it! I really enjoyed the michelada at El Adobe the best. El Adobe is in Tlaquepaque and is one of the restaurants we take our Focus on Mexico participants to. This particular version of the michelada didn't have salt around the rim. We think it might have been rimmed with Maggi, which gave it a wonderfully tangy taste, and possibly pepper or some mild chile. Ana's supposed to find out for me. I don't think El Adobe will give me the entire recipe, but maybe they'll tell me what it was rimmed with. It was very different and very tasty. I'll let you know.

And, I think I gained more converts to what is fast becoming my favorite refresher. Andy, Ana, Bill and Fernando have been won over to variations on the michelada. Ana and Bill seem to like theirs with Corona, Fernando enjoys his with O'Doul's and Andy added a shot of tequila to his!