Name: Torito Mexican Restaurants MICHELADA Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 tbs coarse kosher salt or Tajín seasoning; 1 tbs fresh lime juice (for rimming); 1 cup ice cubes (lots); 6 oz Clamato or tomato-clam juice; 1 oz fresh lime juice; 3 tsp hot sauce (eg. Tabasco or Valentina); 1 tsp Worcestershire sauce; 0.5 tsp soy sauce (optional for umami); 0.5 tsp prepared chili-lime seasoning (eg. Tajín); 2 turns freshly ground black pepper; 12 oz Mexican lager beer (chilled); 2 pieces lime wedges; 1 piece optional celery stalk or cucumber spear

A popular Mexican beer cocktail made with clamato, spices and hot sauce; Mixed with your favorite beer and served in a Chamoy-Tajin rimmed glass!

Rigo´s Michelada

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This icy cold Mexican drink is a combination of spicy clamato juice and Mexican beer served on the rocks.

Pour the coarse salt or Tajín onto a small plate. Run a lime wedge around the rim of a tall pint or beer glass to moisten it. Dip the rim into the salt or Tajín and twist to coat evenly. Set the glass aside.

Fill the prepared glass with ice cubes, leaving room at the top for the liquid and beer (about 3/4 full).

In a separate mixing glass or small pitcher, combine the Clamato (or tomato-clam juice) with 1 oz fresh lime juice, hot sauce, Worcestershire sauce, soy sauce (if using), and the 1/2 tsp prepared chili-lime seasoning. Stir gently to combine.

Taste the mix and adjust for heat, salt, or acidity: add more hot sauce for spice, more lime for brightness, or an extra dash of Worcestershire for umami. Add freshly ground black pepper and stir once more.

Pour the chilled michelada base over the ice in the prepared glass, filling it about two-thirds to allow room for beer.

Carefully tilt the glass slightly and slowly pour the chilled Mexican lager down the side so it mixes gently with the base and preserves a bit of carbonation. Pour the entire 12 oz bottle (or to taste).

Give the drink one gentle stir with a long spoon or straw — just enough to integrate, not to flatten the beer.

Garnish with a lime wedge on the rim. Optionally add a celery stalk or cucumber spear for a savory accent and to use as a stirrer.

Serve immediately while cold and effervescent. Suggestion: provide extra hot sauce and lime on the side so each guest can adjust heat and acidity.

coarse kosher salt or Tajín seasoning

fresh lime juice (for rimming)

ice cubes (lots)

Clamato or tomato-clam juice

fresh lime juice

hot sauce (eg. Tabasco or Valentina)

Worcestershire sauce

soy sauce (optional for umami)

prepared chili-lime seasoning (eg. Tajín)

freshly ground black pepper

Mexican lager beer (chilled)

lime wedges

optional celery stalk or cucumber spear

MICHELADA

CUATRO TIROS

TRES TIROS

Your choice of sizzling tender pieces of marinated steak, chicken, pork or shrimp sautéed with fresh bell peppers and onions. Served with rice, beans, warm tortillas, sour cream and guacamole. Choice of two.

FAJITA COMBO

Buffalo Wings with bone, Ranch dressing with hot salsa on the side.

CHICKEN WINGS

Our creamy rich cheese sauce with a little kick of jalapeños.

QUESO DIP

Sautéed shrimp and mushrooms in butter garlic, pork carnitas mixed with a House red sauce and crispy Chicken Wings. Served with sliced avocados and buffalo wings.

TORITO PLATTER

Make MICHELADA Recipe in just 10m. This icy cold Mexican drink is a combination of spicy clamato juice and Mexican beer served on the rocks.

Michelada Recipe

Descriptors

Tasting Notes

Food Pairings

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