<tc>OUR SECRET GUIDE TO MAKING THE BEST MICHELADAS</tc>

The michelada is God speaking to you through a drink. When you take a good one, you can't help but roll your eyes back semi-orgasmically as a guttural sound of pleasure escapes you. It accompanies meals, cures raw foods, initiates farts, caresses the soul, removes heat and sorrows, refreshes, and is compatible with weddings and funerals. It's pure love.

The basic michelada, also known as chelada, contains only lime juice and beer, served in a frosted glass with salt. From there begins a complete escalation through flavors and spices that makes the universe of micheladas literally endless since the variations that people and regions make seem to have no end.

Let's start at the beginning: the frosted

No decent michelada can lack a saturation of delicious powders on the rim of its glass. There are specific bar implements for this called frosters and they are a great addition to your kitchen supplies, but it is very easy to achieve the same effect with 2 small flat plates. In one of them you put your liquid (2mm deep is enough) and you have several liquid options to use based on the flavor you want to obtain or the type of michelada you are preparing: lemon juice, orange juice, Valentina sauce , tequila, tamarind. You will decide this by the tone you want to give to the first contact of your mouth with the glass. Next come the powders: the basic one is salt in all its types and thicknesses, you can explore this as a complete world and from there we go with the piquines chiles, worm salts or chapulín , Miguelito, lemon powder or any mixture of the above. As with the liquid, your choice should be based on the flavor you want to give to your michelada. With that ready, all that remains is to add the liquid.

Here are some recipes:

• 75 ml of green lemon (approx. 2 lemons or 2 shot glasses)
• 35 ml of mix for micheladas El Pachuco
• Beer lager or pilsner not very strong
• Optional: piquín chili and/or Valentina Sauce (the mix already comes but you can always add it!)

Frost a half-liter glass or jar with piquín chili and add cubed ice to the top, add the ingredients, stir and top off with the beer of your choice.

• 75ml of green lemon (approx. 2 lemons or 2 shot glasses)
• 35ml of Michelada mix El Pachuco
• 150 ml of Clamato
• Lager or pilsner beer not very strong
• Optional: chile piquín and/or Valentina Sauce (the mix already comes with it but you can always add it!)

Frost a half-liter glass or jar with piquín chili and add ice to the top, add 75ml of green lemon (approx. 2 lemons or 2 shot glasses), add the ingredients, stir and top with the beer of your choice.

• 75ml of green lemon (approx. 2 lemons or 2 shot glasses)
• 35ml of Michelada mix El Pachuco
• 150 ml of Clamato
• 1 shot of vodka
• 1 stick of celery
• 3 slices of cucumber
• Lager or pilsner beer not very strong
• Optional: chile piquín and/or Valentina Sauce (the mix already comes with it but you can always add it!)

Reserve the celery and cucumber, frost a half-liter glass or jar with piquín chili and add ice cubes to the top, add the ingredients, stir and top off with the beer of your choice. Put the celery stick and cucumber slices into your michelada.