Cajun Red Head Michelada
The pirates traveled to Cabo San Lucas a few weeks ago and found the cuisine and drink most delightful. The local bartender asked me if I wanted a Michelada and I said maybe. He explained how it was made and I ask him if he could replace the chili powder the recipe called for with a taste of home. We told him we brought along some local Lake Charles spice with us: Cajun Red Head. He asked if he could try it and fell in love.
He initially prepared three Micheladas: one for him, my wife and me. Next thing we know, he prepared 10 more for other guests at the resort so they could try this Louisiana twist on a Mexican treat.
A Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the 1940s when people started mixing beer with hot sauce or salsa. It’s now starting to catch on in other parts of the world and can be compared to a Bloody Mary. In order to be considered a true Michelada, it must include lime, salt, and Worcestershire, Maggi or soy sauce. A classic Michelada’s flavor reflects the true origins of its name, mi chela helada, or “my cold, light beer.”
1 32-oz. bottle chilled Clamato (about 4 cups)
1 32-oz. bottle or 3 12-oz. bottles chilled Mexican lager Pacifico, Tecate or Corona
1/2 cup fresh lime juice
1 1/2 tsp. Worcestershire sauce
1 splash Maggi or Soy sauce
1 tsp. hot sauce (such as Tabasco)
1 tsp. Cajun Red Head Season All
2 Tbsp. Kosher salt
Lime wedges (for serving)
Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher. Mix salt and Cajun Red Head Season All on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.
Editor’s note: One of my favorite drinks!!