This is the recipe for a yucatecan-style michelada. You know... the good kind. Not those abominations with tomato or clam juice. "Salsa" in this context means the smooth liquid type such as Búfalo, Tapatío, or Valentina, not the kind with chunks.
Yes, the ice cubes are an integral and necessary part of the recipe.
Cut the lime in half through its equator and rub the rim of a large tumbler with the cut edge.
Pour some salt in a saucer and rim the tumbler with the salt.
Add the salsa, Worcestershire sauce, and Maggi, and stir to combine.
Squeeze both halves of the lime into the tumbler.
Fill the tumbler at least half-full of ice.
Pour the lager into the tumbler, remaining aware that it's likely to foam up more than usual.
Make sure you follow the proportions EXACTLY!!! "Glugs" is a highly precise term of measurement.
Seriously, I doubt we ever make this the same way twice. Adjust the proportions to find what you prefer.
We prefer Salsa Búfalo for micheladas.
Maggi is available everywhere in the world. Look in the spice aisle or near the Worcestershire sauce.
In a dire emergency, soy sauce may be substituted for Maggi.
Many different types of lagers make many different types of michelada depending upon your mood.
We particularly like Bohemia (either Lager or Ambar), which can be difficult to find in the US.
In the US, Sol and Tecate are good choices for light lagers and Dos Equis Ambar and Negra Modelo are good for dark.
Author: Mark Stevens
Source: Casa Suzana