Is it chelada or michelada? Doesn’t matter. It’s delicious!

Beer is something of a nostalgia. Beer is something I’ll forever associate with college. For something like two decades, I stayed away from beer (mostly because I discovered wine) but, recently, with the introduction of fruit flavored beers, we’ve been kind of re-discovering beer and Speedy has been experimenting with beer cocktails. Since Mexican food and drinks are very much on our faces right now (at least on the internet and food blogs) because Cinco de Mayo is fast approaching, Speedy mixed another beer cocktail last night, a Mexican-inspired one, and it is, by far, the best beer cocktail he’s ever made.

The drink is called chelada. Or, maybe, it is michelada. Chelada is a mixture of beer and lime served in a salt-rimmed chilled glass, margarita-style. If spices or seasonings are added to the basic mix, it’s a michelada. Since our drink last night was sprinkled with cayenne powder, I think it falls under the michelada category.

So, while Cinco de Mayo is not celebrated in my part of the world, we really don’t need an occasion to enjoy a good beer cocktail. When it’s this hot, and it is blisteringly hot this summer, the best thing to have is an ice cold drink.

For best results, chill the glasses for at least 30 minutes before preparing the drink.

Based on a recipe from Matador Network: michelada

Recipe: Michelada


  • 1 tbsp. of salt, plus more to sprinkle into the glasses
  • 1 can / bottle of good-quality beer
  • 1 lime or lemon, halved
  • 2 pinches of cayenne powder
  • 2 lime or lemon slices, to garnish


  1. Spread the salt in a saucer.
  2. Wet the rims of the chilled glasses with a little water then dip in salt.
  3. Squeeze the juice of half a lime or lemon into each glass. Sprinkle in a little salt. Add lots of ice.
  4. Drop a lime or lemon slice into each glass.
  5. michelada
  6. Divide the beer between the two glasses.
  7. michelada
  8. Sprinkle with cayenne powder and enjoy!

Preparation time: 2 minute(s)

Number of servings (yield): 2


  1. Miam says

    Great post, great pics! I don’t know if 100% accurate, but without a tomato component we call it chelada, with tomato juice or clamato mix we call it michelada.

  2. Sam says

    Love my micheladas in the summertime!! I make them with well-chilled Corona or Pacifico, a generous squeeze of fresh lime, dunking the juiced wedges into the glass, and a sprinkling of chili powder, sea salt, good-quality ground dried shrimp, a dash of Mexican chili sauce. A friend gave me this recipe and I’ve been hooked since then. Love, love your feature on rice dishes in the other post. I posted something for you to try with the rice :). ~Sam.