Loosely translated, michelada means "my frozen beer,'" and the recipe varies from bar to bar. My version goes like this: Dip the rim of a pint glass in fresh lime juice and then coarse salt. Fill with ice cubes, add the juice of two key limes, a dash of Tabasco, Lea & Perrins Worcestershire Sauce and Maggi Jugo Sazonador (a rich seasoning sauce often used in gravy as a substitute for meat extract; it's like a soy sauce without the soy). Play around with these last three—changing them according to your taste.

Sprinkle in some sea salt and fill the glass with a good Mexican beer topped with a bit of fresh cracked pepper. Finish the drink with a lime garnish. The Baja California brew Cerveza Tecate works well because it is light but full, with a good flavor profile for this mix. Some people add a shot or two of Clamato or tomato juice and garnish with a cocktail shrimp; it's a little like drinking a shrimp cocktail. For even more added kick, float a shot of your favorite tequila on top.