(beer blended with lime juice)
The reputation of the lime has been unfairly sullied by the ubiquitous slice on bland Mexican beer. Limes, and in particular Mexican limes, are a component of a refreshing blend called chelada. The name is derived from the Mexican slang for beer, “chela.”
Chelada is popular in Merida, the colonial city of the tropical Yucatan. I was exposed to chelada while dining at midday in late August on the central square, across from the Merida cathedral, the oldest cathedral in North America. The sweltering heat begs for a crisp and cold beverage and chelada fits the bill. Chelada is made with either light or dark lager, although the local dark lager, Leon Negra, was more common. Any quality lime juice will suffice, but, as with margaritas, I prefer the small Mexican limes. Chelada is not only a thirst quencher but pairs well with ceviche and fresh shrimp.
- 2-3 ounces of fresh lime juice (preferably from small Mexican limes).
- Bottle of dark lager or pilsner
Step by Step:
Fill a tall slender glass with ice.
Add lime juice and top off with dark lager or pilsner
To make "michelada" fill a tall slender glass with ice. Add 2 oz. fresh lime juice (preferably from small Mexican limes).
Add 4 oz. Clamato tomato juice and top off with Carte Blanca beer, add a dash of maggi (if maggi isn’t available, regular soy sauce can be substituted) and sprinkle with pepper.