A michelada is a spicy Mexican drink that’s a traditional hangover cure. Tomato juice and beer are the primary ingredients but it’s not complete without the lime and hot sauce.

Four glasses of michelada on a wooden board with a lime wedge in between them.

Adapted from Sarah Kate Gillingham-Ryan | Good Food to Share | Weldon Owen, 2011

In Mexico, a michelada is the customary morning-after equivalent of a Bloody Mary—except it’s lighter, less tomato-y, and all-around lovelier. While there’s more than one way to mix a michelada, we’re rather partial to the below recipe.

Some folks add a drop or three of Worcestershire sauce, others play with the proportion of lime to tomato juice, a few eschew the tomato juice entirely, and at least one person on the planet simply shakes 3 parts beer to 1 part bloody mary mix. Just about all of them caution you to add hot sauce “to taste.” (Stateside, Tabasco may be the most commonly reached for source of heat, but the author prefers a Mexican hot sauce such as Cholula. You may as well just set out whatever bottles of hot sauce you have and let each person add whichever hot sauce in whatever amount they desire.)

However you make yours, if it has cerveza, citrus, at least a little tomato juice, and some hot sauce, you can say you’ve made a michelada. Actually, if you follow this recipe, you can say you’ve made two micheladas, as it makes an incredibly generous pour with enough to share.–Renee Schettler


Just like there’s more than one way to make a michelada, there’s also more than one way to say “michelada.” That said, we’ve always erred toward the pronunciation “ME-chay-lah-dah.” Sorta just rolls off the tongue. Which is good, because after a few sips of this cocktail we’re too lazy for anything that requires any effort.


Four glasses of michelada on a wooden board with a lime wedge in between them.
A michelada is a spicy Mexican drink that's a traditional hangover cure. Tomato juice and beer are the primary ingredients but it's not complete without the lime and hot sauce.
Sara Kate Gillingham-Ryan

Prep 5 mins
Total 5 mins
2 servings
91 kcal
4.29 / 7 votes
Print RecipeBuy the Good Food to Share cookbook

Want it? Click it.


For the salty spicy rim (optional)

  • 1 tablespoon sea salt fine or coarse
  • 1 1/2 teaspoons ancho chile powder
  • 1 lime wedge

For the michelada

  • 2 tablespoons tomato juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon store-bought or homemade hot sauce or less to taste
  • Ice cubes
  • One (12-ounce) bottle cerveza (that is, a pale Mexican beer, nothing dark like Modelo or Dos Equis), chilled
  • 2 lime wedges


Make the salty spicy rim (optional)

  • On a small plate, stir together the salt and ancho chile powder. Slick the rim of a tall glass with the lime wedge by forcing the wedge onto the rim and running it around the perimeter. Then dip the rim in the salt mixture to coat it. Toss the spent lime wedge to the side and compost or reserve for another use.

Make the michelada

  • Pour the tomato juice, lime juice, and hot sauce into a pitcher, or very tall glass, and stir to mix well. Divide the mixture among 2 glasses. Add enough ice cubes to each glass to fill it about 2/3 full. Gradually pour in the beer and serve with a lime wedge on the side. We think you can take it from here…although be sure to consume your michelada relatively quickly, before the ice has a chance to melt into a puddle and dilute your perfect proportions.
Print RecipeBuy the Good Food to Share cookbook

Want it? Click it.

Show Nutrition

Serving: 1drinkCalories: 91kcal (5%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 3694mg (161%)Potassium: 155mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 539IU (11%)Vitamin C: 18mg (22%)Calcium: 26mg (3%)Iron: 1mg (6%)

Recipe Testers' Reviews

Yowza! This is one spicy beer! It’s not for the faint of heart, but if you’re in the need of a cure (wink), this michelada is sure to help. Just make sure you’re capable of taking down an entire tablespoon of Tabasco. (Isn’t capsaicin really good for you? Michelada = health food!)

Hangover cures aside, drinking this makes me want to sit on a patio, enjoy some live music, and eat my friend Sam’s tacos. I love when a drink plans a party–and when it cures whatever ails you the morning after.

When it’s so hot that chilled white wine or sangria won’t cut the thirst, this michelada is the ticket. It's great for the hot summer days when you can do nothing but grill outdoors and drink something very refreshing and cool. The tomato juice enhances the beer but doesn't dominate it. The spicy rim along with the hot sauce give the michelada just enough kick. (However, some may want to cut back on the hot sauce according to taste.)

Even my diehard beer-drinking purist friends admitted that this was a good drink to offer as a choice. Will try next time with vegetable juice cocktail to see if there is a great difference between that cocktail and one made with tomato juice.

Originally published June 15, 2012


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 3 stars
    I love micheladas and I can assure you that every one has their favorite recipe, you can use any beer, my micheladas are made with clamato, lemon juice, Worcestershire sauce, black pepper, and just a bit of tapatio sauce, for the rim chamoy and tajin.

  2. Well I don`t think a “cure” for a hangover exists but this is worth a try. When the clock strikes noon on Sundays around here the bar is open and the bloody marys are made with Zing-Zang bloody mix (the best IMO) so I`ll just use that. Also I may suggest using Tajin (Mexican chile-lime seasoning) for the rim of glass. Cheers!

    1. Sounds like a good way to start the week, lowandslow. Do let us know how they turn out.

  3. Don’t only use light beers. While not strictly traditional or the most common Negra Modelo makes a michelada miles more complex and tasty than any of its pale competition. I never went back. Honestly, and surprisingly, the Michelob Amber Bock makes a decent michelada as well. Don’t recommend experimenting with real hoppy. brews though; I made that mistake for you 😉

  4. The da in Michelada is, in native Mexican, pronounced more like a “thug.” And, as any true member of La Raza will attest, menudo is the traditional morning-after victual.

    Honesta a dios !

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish