Sonoran Michelada with Wild Chiltepin
Michelada recipe with wild chiltepin hot sauce. 5 minutes, 1 serving. The northern Mexican beer cocktail with the red gold of Sonora.
By Julian Orozco, founder of La Yaquiyori
The michelada is one of the most identifiable drinks of northern Mexico. The Sonoran version stands out for using wild chiltepin instead of industrial hot sauces - the result is a michelada with clean spiciness, citrus notes and an aromatic profile that no Tabasco can deliver.
Ingredients
- 1 cold light beer (Tecate, Pacifico, Modelo or similar)
- Juice of 1 fresh lime
- 1 teaspoon Worcestershire sauce
- 1 tablespoon La Yaquiyori chiltepin hot sauce
- 1 teaspoon Maggi seasoning
- Salt or salt mixed with ground dried chiltepin for the rim
- Ice
Method
1. Rub a lime around the rim of the glass and dip it into salt mixed with ground dried chiltepin. This creates the spicy rim characteristic of the region.
2. Fill the glass with ice. Add the lime juice, Worcestershire sauce, Maggi seasoning and La Yaquiyori chiltepin sauce.
3. Top with cold beer until full. Stir gently - beer overflows easily - and serve immediately.
Tips
If you have never tried a michelada with wild chiltepin, start with 1/2 tablespoon of sauce and adjust. The spiciness of chiltepin is more complex than Tabasco and shows most at the end of the sip. For a clamato version, replace 1/3 of the beer with tomato juice and clamato.
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