Pura recipe
Image by Paula Murphy

“It’s hard to say there’s one true michelada, because it all depends on where you come from,” Sean Beck says. Beck, the beverage direct for H Town Restaurant Group in Houston, plays with various interpretations of the michelada at URBE, Hugo Ortega’s casual, street-eats-themed spot. His pura recipe, however, is akin to what you’d find in Mexico City and other distinct parts of the country.

“I use a classic, readily available beer,” Beck says, which usually ends up being a Dos XX. This choose-your-own-adventure drink that allows the maker to adjust the salt, heat, and umami flavor to their liking, so feel free to riff on the measurements suggested here.

recipe heading-plus-icon


1 drink

  • 2 dashes Maggi seasoning
  • ½ teaspoon Worcestershire
  • ½ teaspoon of Mexican brand hot sauce like Cholula or Topatío
  • ½ ounce mezcal
  • ½ ounce lime juice plus more if desired
  • Salt to taste
  • Pepper to taste
  • Beer, such as Dos XX
  • Garnish
  • Lime wedges
  • Red jalapeños
  • Cilantro
  1. In a pint glass filled with ice, build all ingredients through pepper, then slowly stir in beer. Season to taste and garnish.
  • Created by Sean Beck of URBE, Houston

Leave a Reply

Be the first to comment.