How to Make a Michelada – Video!

A Michelada is what I wish a bloody mary tasted like.

It is infinitely more palatable to an empty, dry-heaving stomach than a big, thick glass of tomato juice and vodka. Plus, who really needs vodka when you’ve been drinking tequila all night?

how to make a michelada

Therefore, I proclaim the Michelada to be the Finest Hair-of-the-Dog in all the Land. And I’m going to prove it. Well, I will need some help from you fine people. Try this next time you are faced with a big plate of eggs that you can’t bear to look at. It will perk you up and make you eat those funky eggs so you can get on with the rest of your day.

how to make a Michelada Recipe – Printable



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  • Author: Hilah Johnson
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x


  • 12 ounces cold beer (lager preferred)
  • 1/2 teaspoon Tabasco (or a similar hot pepper sauce)
  • 1/2 teaspoon each Worcestershire sauce and liquid aminos (or soy sauce or Maggi sauce)
  • 2 tablespoons lime juice
  • Equal parts salt and chili powder mixed, for rimming the glass


  1. Rub the lip of a pint glass with lime and then dip into the salt/chili powder mixture.
  2. Put your flavorings in the glass and stir up.
  3. Add ice if you like that (I do) and then slowly pour in the beer. It will foam up a LOT so have patience, young drunk. Pour a little, let it settle, and repeat.
  4. Adjust the seasoning with more lime or Tabasco as you see fit.

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P.S. As I understand it, and that’s not saying all that much, but a michelada has spice in it while a chelada is just salt and lime. Questions? Answered.

EDIT: As of 2012, we’ve been preferring our micheladas sans Worcestershire. Nowadays we’ve just been using the lime, salt and Tabasco. Try it both ways and see what you like best!

EDIT AGAIN: As of 2013, since discussing it over Enchiladas Banderas with our friend Carlos, we learned that the Worcestershire recipe is the preferred way to have micheladas in Guadalajara. Live and Learn!


  1. Bonnie Rue on April 22, 2010 at 3:57 pm

    I like you! AND I like your Michelada recipe! Braggs? Yes!
    So – how does one become a guest chef on yo show?
    Tell me! tell me! tell me!

  2. Hilah Cooking on April 22, 2010 at 5:33 pm

    Well, it’s kind of a secret, but… I CAN tell you, there are three basic requirements. How well can you handle a fire extinguisher?

  3. Chris Allen on April 22, 2010 at 5:40 pm

    Yay and Yum! And Flirty Stuff!

    • Hilah Cooking on April 27, 2010 at 11:26 pm


  4. Sylvan on April 22, 2010 at 8:28 pm

    I love that you do unusual (for a cooking show – I live in Austin too so I’ve been exposed to the Michelada) drink recipes like this and the Cocktail 1934. You should do a weird cocktail at least once a month.

  5. Random Cole on April 23, 2010 at 1:21 am

    Drinking your way out of a hangover seems like the best way, right up there with wake n bake. If you have Bonnie Rue on your show some day maybe you could make spaghetti and eat a plate together a la Lady and the Tramp (I’ll let you guys sort out who’s who).
    Also, I’d love to see more about your food safety philosophies (food chain, additives etc).
    Very Hot!

    • Hilah Cooking on April 27, 2010 at 11:27 pm

      Food philosophy, eh? Well, sign up for the newsletter and I’ll see what kind of doctrines I can come up with for you.

  6. Tammy on August 17, 2012 at 3:54 pm

    I’m definitely going to try this drink , I too am frm Austin an this sounds like a winner;);) Thanks Hilah!!!!!

    • Hilah on August 18, 2012 at 12:45 pm

      Hey Tammy! I think, as an Austinite, you will love this! It’s got everything we like in Austin: beer and hot sauce. 😉

  7. Tommy on March 2, 2016 at 10:51 pm

    Hilah, I just Love Your D~lish recipes & creative & imaginative concoctions! Your great casual delivery & homey demeanor makes me smile every time. Keep the goodies coming because the emails & videos are a daily Hila-HighLite.

    • Hilah on March 3, 2016 at 7:35 pm

      Thank you, Tommy! 🙂

  8. Bryan on March 3, 2019 at 10:26 pm

    Amazing recipe now add a few ounces of clamato and youre in there.

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