Light and refreshing.
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.
- Fill the tumbler at least half-full of ice.
- Squeeze both halves of the lime into the tumbler.
- Pour the lager into the tumbler, remaining aware that it's likely to foam up more than usual.
- Many different types of lagers make many different types of chelada depending upon your mood.
- We particularly like Bohemia (either Lager or Ambar), which can be difficult to find.
- 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