A recent
Twitter conversation left me craving a michelada, another of Mexico’s great gifts to the culinary marketplace. There are, oh, upteen jabillion ways to make one of these tangy, tasty beverages, but the basic formula is [Mexican beer + clamato] salt-rimmed glass = delicious. From there, you can add lime juice, Worcestershire, or hot sauce. And don’t forget the ice!
Thanks to a recommendation from
Plinio Sandalio, I squelched my desire with this limey, tall, Tecate-flavored bad boy from the
Taqueria Arandas on Shepherd. Now that’s a lotta michelada...
I hear the michelada at
Ninfa’s on Nav is not to be missed. And I love the one at
Connie’s Seafood on Spencer Highway as well. The time (and weather) is right, my friends... Arriba!
