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El Alma’s Michelada


Lime wedges for rim and garnish

Chile-salt blend (Diaz uses a blend of tamarind, salt, sugar, chili powder, and other spices. Tajín and Trechas are good substitutes.)

3 dashes Tabasco

2 dashes worcestershire

¾ ounce olive brine

1 ounce fresh lime juice

2½ ounces tomato water (recipe follows)


1 bottle Pacifico or other Mexican Beer

Pimento-stuffed olives for garnish

Tomato Water (makes about 1½ quarts)

4 large ripe beefsteak tomatoes, chopped

1 yellow onion, chopped

3 cloves garlic, coarsely chopped

4 celery stalks, diced

3 red Fresno peppers, stemmed, seeded, and diced

½ cup loosely-packed basil leaves

Leaves from a few thyme sprigs, lightly chopped


White pepper

Black pepper


For the tomato water: In addition to micheladas, you can use this tomato water in bloody marys or pair it with mezcal or any good tequila. It will last in the fridge for up to 2 weeks.
  1. Combine tomatoes, onion, garlic, celery, peppers, basil, and thyme in a blender and process until smooth. Add 1 quart water, blend to combine, and then season to taste with salt and peppers.
  2. Use cheesecloth or a fine sieve fitted over a large mixing bowl to drain overnight.
For the michelada: 

Run a fresh lime wedge around the rim of a frosted, 20-ounce pub glass, then dip the rim into a shallow plate of chile-salt blend. Add Tabasco, worchestershire, olive brine, lime juice, and tomato water. Top with beer and stir. Add ice and garnish with lime wedge and olives.