It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too.
Served throughout Latin American, think of the michelada as a Mexican bloody mary. It’s not quite as heavy, and made with beer instead of tomato juice, but still packs the spicy punch we’ve all learned to love. So pour yourself a glass, or a pitcher if you’re with company, and squeeze in a little extra lime juice to make it all the more refreshing.
Get the Recipe:
Pair it with:
David Rocco’s Onion and Chile Pizza
Tyler Florence’s Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Michael Symon’s Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley
Tyler Florence’s Mexican Grilled Corn
Aaron Sanchez’s Beef Tacos