“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.
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
- 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